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Vegan Irish Soda Bread

February 20, 2020 By Gretchen 12 Comments

I love Irish Soda Bread and would serve it all year round!

But somehow we only think about it around Saint Patrick’s Day.

I found this recipe on the internet many years ago.

I tweaked it slightly way back then and then veganized it 5 years ago!

I would never make another recipe, this one is so good and so easy!

Irish Soda Bread

Traditional Irish soda bread can have a tendency to be dry to the point you can barely swallow it, but this recipe is not that way!!

With just a handful of ingredients that you probably have in your pantry right now, you will be eating Irish Soda Bread in less than an hour.

Okay let it cool first, so maybe an hour and a half!

Leave out the raisins and caraway if you don’t like either and you will still have a great tasting, quick & easy bread in less than 2 hours!


5.0 from 1 reviews
Irish Soda Bread
 
Print
Prep time
15 mins
Bake time
1 hour
Total time
1 hour 15 mins
 
I like to make 2 smaller loaves rather than 1 large loaf (mostly because they bake better that way)
If you go for the larger loaf, turn the oven down to 300°F for the last 20 minutes of baking to avoid over browning.
Serves: 2 Loaves
Ingredients
  • All Purpose Flour 500g (4 cups)
  • Salt 6g (1 teaspoon)
  • Baking Powder 5g (1 teaspoon)
  • Baking Soda 5g (1 teaspoon)
  • Caraway Seeds (optional) 8g (1 Tablespoon)
  • Light & Dark Raisins 82g (½ -¾cup total)
  • Soy Milk 475ml (2 cups)
  • Apple Cider Vinegar 2 Tablespoons
  • Coconut Oil any Vegetable Oil 2 Tablespoons (28g)
Instructions
  1. Add the apple cider vinegar to the soy milk and let stand to thicken about 5 -10 minutes.
  2. In a large mixing bowl combine all the sifted dry ingredients and the raisins and caraway seeds.
  3. Add the coconut oil and the soured soy milk and work this dough to a very soft, sticky mass.
  4. Turn out onto a lightly floured work surface and knead it gently into a disc (or 2 if you are making the smaller loaves).
  5. This loaf is what we call a "free form" bread. So you will place onto a sheet pan with parchment paper or a non stick sheet pan lightly floured and cut an X in the top of the dough round.
  6. Dust with a little more flour, and bake immediately in preheated 350° F oven
  7. Bake for 15 minutes at 350°F then turn the oven down to 325°F and bake for another 30 min to 40 minutes (depending on the size of your loaf or loaves smaller loaves take less time) or until it reaches 200°F on an instant read thermometer
  8. Cool completely before slicing
Notes
Store bread in an airtight container at room temperature for up to 1 week
3.5.3226

 

Filed Under: All Recipes, Holiday Baking, Muffins and Breakfast, Yeast Breads

Previous Post: « Irish Whiskey Donuts
Next Post: Hulk Smash Power Cupcakes »

Reader Interactions

Comments

  1. lisa

    March 14, 2018 at 5:39 am

    have you ever tried this in a loaf pan or think it would work?

    Reply
    • Gretchen

      March 14, 2018 at 6:25 am

      yes it would work

      Reply
  2. Eileen

    October 17, 2018 at 11:59 am

    Thanks for all the great recipes. A friend bought me your cookbook and everything I made has been great! My family didn’t even notice my husband’s birthday cake was vegan:). Just wondering if you could suggest a replacement for the soy milk you have in several of your recipes? Cashew, coconut or almond milk?

    Reply
    • Gretchen

      October 17, 2018 at 1:12 pm

      hi Thank you!! Yes any plant milk you prefer

      Reply
  3. Sarah

    February 24, 2020 at 12:38 am

    Hello dear, just wondering what happened to your old blog, can’t find your non vegan recipes

    Reply
    • Gretchen

      February 24, 2020 at 7:41 pm

      my non vegan blog is shut down
      I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore

      The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
      So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.

      I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
      so for me they are of no use. They were all housed in the database and that has shut down.

      Here is a video explanation I recently uploaded in response to the many emails I have been getting https://youtu.be/ghHVqNZuNaA
      Thanks for your support and encouragement though the ages!
      ~Gretchen

      Reply
      • Sarah

        March 19, 2020 at 2:04 pm

        So sorry and sad to hear that you are the best , I purchased your E book few years ago but didn’t save the videos, went to the link it didn’t work , is there a way i can pay and purchase it again please

        Reply
  4. Rebecca Higginbotham

    February 26, 2020 at 1:38 am

    Can this be made with rice or oat flour?

    Reply
    • Gretchen

      February 26, 2020 at 7:00 pm

      Not specifically JUST those flours, as there would be no gluten to hold it all together. I am not a GF baker, but I do know you have to use at least a GF Blend that is a 1:1 ratio for subbing All Purpose flour, or if you are an avid GF baker, you can make a blend using the gums that help to bind in place of the gluten you are losing by switching to a GF flour.

      Reply
  5. Maya

    April 16, 2020 at 6:51 pm

    Loved it. Everyone raved. So eay to make. Thanks!

    Reply
  6. Robert Reeves

    April 19, 2020 at 1:22 pm

    This did not work out at all. It made is wet unworkable dough!! I used almond milk. Maybe that was the problem. But with flour at a premium with the current pandemic, I’m not happy!!!!

    Reply
    • Gretchen

      April 20, 2020 at 2:43 pm

      Im sorry that happened to you. Almond milk is slightly thinner than soy milk and since soy milk is the only milk that will thicken with the addition of vinegar, it is the first choice, however that said it would not make or break the recipe. I hope you did not toss it out, by adding another few tablespoons of flour it would have rectified the “wet unworkable dough”

      Reply

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