Cranberry Orange Irish Soda Bread

Studded with dried cranberries and brightened with lemon zest, this Cranberry Orange Soda Bread is a unique and delicious spin on Irish Soda Bread! This cranberry orange bread is so easy to make, too – ready in just about an hour, and no yeast or starter in sight!

Table of Contents

• The Story Behind the Recipe
• More Irish Soda Bread Recipes

• Jump to the full, printable recipe
• Read reader reviews & comments

The Story Behind the Recipe

You know, I feel a little guilty about this (shock – I’m a mom who feels guilty), but quite possibly my favorite part of the day is naptime.

I feel guilty because, you know, my favorite times should be while I’m basking in the glow of a toddler hug, or oohing and mmm-ing over a wedge of plastic pizza, or reading Rainbow Fish and answering important compound questions like “What’s fishy doing?! What’s shark doing?? What’s the water doing?!”

Those moments definitely are wonderful. But naptime … ahhhh. What a glorious, glorious time of day it is.

In lieu of soap operas and bonbons (like any stay-at-home-mom actually does this – when do we ever let ourselves sit still?!), I’ve discovered an even better naptime pleasure. In our new house, I’ve found the perfect spot at the far end of the kitchen island, where I can park myself in view of trashy TV on Hulu Plus.

I can chop onions for dinner’s recipe while watching The Bachelor (oh, that Juan Pablo). Or, say, I can watch the latest Nashville (Deacon’s new girlfriend and Teddy?!! NOO!!!) while sifting and stirring and kneading a loaf of Cranberry Orange Irish Soda Bread.

Mix. Knead. Rewind (“did they REALLY just do that?!”). Form into a loaf. Pat. Slice. Smile.

During a particularly long nap this past week, I did just that. I may have also watched the latest Nashville twice in a row while doing it. What?! When you’re multi-tasking, you miss stuff!

This Irish soda bread is pretty far from a traditional recipe, but that doesn’t make it any less delicious. This recipe results in a dense, buttery-golden-crisp loaf flavored subtly with orange and studded with dried cranberries. And there is no, I mean NO, better toast to be had.

Especially when enjoyed at naptime.

More Irish Soda Bread Recipes

• Vegan Irish Soda Bread
• Irish Soda Bread Muffins
• Ina Garten Inspired Irish Soda Bread

If you try and love this recipe for cranberry orange Irish soda bread, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

4.82 from 11 votes

Cranberry Orange Irish Soda Bread

Prep: 20 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 10 minutes mins

Author: Kare

Yield: 10 slices

Crusty, buttery, and full of flavor. This Irish Soda Bread might not be the most traditional version ever created, but it is quite possibly the most delicious!

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Ingredients

• 4 3/4 cups all-purpose flour (DIVIDED)
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1/2 cup cold unsalted butter (cut into squares, 1 stick )
• 1 3/4 cup buttermilk
• 1 large egg
• 1 tablespoon freshly grated orange zest (from 1 medium orange)
• 1 cup dried cranberries

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with a silicone mat or a piece of parchment paper, or coat with non-stick spray.
• In a large bowl, mix together the four cups flour, sugar, baking soda, and salt.
• Add the butter and with a pastry blender or your fingers, squeeze and mix the butter in with the flour mixture until the butter is about the size of peas.
• In a medium bowl, whisk together the buttermilk, egg, and orange zest.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until the dough starts to come together. Add the dried cranberries and stir just until incorporated. The dough will be wet and sticky.
• Spread some of the remaining flour onto a flat surface and turn the dough out onto it. Sprinkle a bit more flour over the bread and fold the dough around the flour, gently kneading the dough just to work the flour in. Add more flour as you go, until the dough is no longer sticky.
• Form dough into a round loaf and place on the baking sheet. With a sharp knife, cut an “X” into the top.
• Bake for 45 – 55 minutes, or until golden brown and the bread sounds a little hollow when you knock on it. You can also try using a cake tester just to be sure – when it comes out clean, it’s done.
• Let cool for at least 10 minutes, then slice, butter, and serve. Wrap tightly with plastic wrap; keeps at room temperature for up to 3 days.

Nutrition Facts

Serving: 1slice, Calories: 387kcal, Carbohydrates: 63g, Protein: 8g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 583mg, Potassium: 136mg, Fiber: 2g, Sugar: 16g, Vitamin A: 379IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 3mg

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