Irish Oatmeal Soda Bread

Irish Oatmeal Soda Bread ~ an authentic Irish quick bread made even more delicious with oat flour!

Irish Oatmeal Soda Bread ~ I’ve made this authentic Irish quick bread even more delicious with the addition of oat flour…you won’t find an easier, or more tasty quick bread anywhere ~ it’s ready in under an hour!

Irish Oatmeal Soda Bread ~ sliced with butter

Soda bread is a traditional Irish bread made without yeast, and leavened with baking soda and buttermilk

It’s been made on a daily basis for generations. This bread has a unique texture and a charming simplicity. Maybe you fist encounter it when you’re putting together a St. Patrick’s Day menu, but once you try it, it will become one of those recipes you turn to again and again. Bread this quick and easy doesn’t come along every day.

Irish Oatmeal Soda Bread ~ a classic irish quick bread made with oat flour for fabulous flavor and texture!

I’ve used one of my favorite ingredients to bump up the flavor and texture of this Irish oatmeal soda bread ~ oat flour!

It’s naturally sweet, and adds so much to almost anything you bake. And guess what? You don’t need to go out and buy anything special, you can whip up your own by processing regular oats, either rolled or steel cut, in a food processor or high speed blender. I used my Vitamix and it took less than a minute. The resulting flour is silky and really delicious. For more details, check out my post about how to make your own oat flour.

TIP: If you can get past the scraggly looks of this bread, you’re a wise person because you’ll have a wonderful go-to bread recipe that can be hot on your table in less than an hour.

Irish Oatmeal Soda Bread with its characteristic cross cut in the top.

The characteristic cross is cut into the dough with a sharp knife just before baking to allow the bread to rise…and to let the fairies escape!

irish oatmeal soda bread

what to serve with soda bread

Irish Oatmeal Soda Bread ~ an authentic Irish quick bread made even more delicious with oat flour!
3.56 from 133 votes

Irish Oatmeal Soda Bread

Irish Oatmeal Soda Bread ~ I've made this authentic Irish quick bread even more delicious with the addition of oat won't find an easier, or more tasty quick bread anywhere ~ it's ready in under an hour!
Course bread
Cuisine Irish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 servings
Calories 176kcal
Author Sue Moran


  • 3 cups all purpose flour
  • 1 cup oat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 3/4 cups buttermilk (possibly a little bit more)


  • Set oven to 425F
  • Whisk the flours, salt, and soda together in a large mixing bowl. Make a well in the center, and add about 1 1/2 cups of the buttermilk. Gradually mix the flour and buttermilk, adding the remaining buttermilk if your dough seems too dry. The dough will have a rough texture to it.
  • Transfer the dough to a floured surface and knead briefly until it comes together. Form into an 8 inch round disk. Transfer to a baking sheet and cut a cross in the top with a sharp knife.
  • Bake for about 25-30 minutes, or until golden brown. It should sound hollow when you rap the bottom.
  • Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!

Cook's notes


Calories: 176kcal | Carbohydrates: 32g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 324mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Calcium: 51mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 2, 2020 at 5:09 pm

    Novice baker here! I tried this recipe because I found it after reading your oat flour recipe, but also because it seemed so easy! Didn’t have buttermilk or regular milk, so I attempted a substitute with watered down heavy cream & white vinegar. Unfortunately, my loaf came out quite doughy and dense, and took 3x as long to bake! Do you think the heavy cream was the problem? Would love any other tips, thanks ???

    • Reply
      Sue Moran
      March 16, 2021 at 6:23 am

      The cream could have contributed to the problem, but it also sounds like it didn’t bake through, have you checked your oven temperature with a thermometer?

  • Reply
    March 31, 2020 at 3:53 pm

    5 stars
    This bread is so delicious with butter & jam! Can’t wait to toast it for breakfast tomorrow!

    • Reply
      April 1, 2020 at 8:53 am

      Homemade bread is the best 🙂

  • Reply
    March 25, 2020 at 2:39 pm

    5 stars
    Hi Sue
    Such a great easy delicious recipe thanks. I’m the only one eating this could I halve the recipe?
    Thanks so much be well

    • Reply
      March 25, 2020 at 3:24 pm

      I think that should work fine Robyn.

  • Reply
    Robyn Gleason
    February 28, 2020 at 12:47 pm

    5 stars
    Sooooo good and super easy to make. I have some digesting issues so it’s nice to finally enjoy some bread without any problems.
    Thank you Sue :))

  • Reply
    Catherine Dalon
    October 13, 2019 at 4:50 pm

    5 stars
    Oh. My. God.
    THANK YOU!!!!
    Thank you for making REAL soda bread!!! My mom was born in Ireland, she came here after WWII. Real Irish soda bread does NOT HAVE SUGAR IN IT!! It makes me crazy to see recipes using sugar. Nope.
    This looks excellent, as are all your recipes.
    I would like to try it half oat flour and half white flour.
    When I make my moms with whole wheat flour, I use 1 cup white to 3 cups whole wheat.
    I can’t wait to try it!!!

    Cate Dalton

    • Reply
      October 14, 2019 at 8:42 am

      Soda bread is such fun to make, I’ve got a couple of other recipes I’m dying to share. I have a whole wheat ‘brown’ soda bread recipe on the blog too!

  • Reply
    Karleen Elliott
    June 4, 2019 at 8:04 am

    Can I substitute the buttermilk for water?

    • Reply
      June 4, 2019 at 8:45 am

      Sure, that would be interesting!

  • Reply
    April 15, 2019 at 2:11 pm

    5 stars
    I made this recipe last night and you’re right, it was super easy! I added 1 tablespoon of caraway seeds and 2 cups of buttermilk. I bake for 25 minutes but next time I will keep it in longer. There’s nothing like homemade bread and this being so easy with no sugar is perfect for me! It was scrumptious! I wish I could show a picture because it came out really pretty not scraggly at all.

    • Reply
      April 15, 2019 at 2:16 pm

      That’s great to hear Darlene, but mine always come out scraggly, you must have done something right!

  • Reply
    April 13, 2019 at 7:50 pm

    Hi Sue I want to make this recipe but I love caraway seeds. Do you think I can add them without changing the recipe too much?

    • Reply
      April 13, 2019 at 8:16 pm


  • Reply
    February 19, 2019 at 8:56 pm

    Where can i get oat flour?

    • Reply
      February 19, 2019 at 9:13 pm

      Most large supermarkets sell oat flour in the flour aisle, or in the health food section. You can find it online, and also make it yourself, just take rolled oats and process them with a food processor or high speed blender until they become finely ground.

    • Reply
      Ofelia Arias
      February 23, 2021 at 5:38 am

      5 stars
      Can I use only oat flour?

      • Reply
        Sue Moran
        February 23, 2021 at 6:07 am

        I haven’t tried Ofelia, but if it were me I’d experiment with using more oat flour but still retaining some wheat flour for structure and texture.

  • Reply
    October 5, 2018 at 6:14 am

    I just made this yesterday after looking for an authentic recipe when we returned from a vacation in Ireland. So glad I found your recipe! I did tweak it a bit, used 2 cups all purpose flour, 1 cup of “Irish” flour (from King Arthur) which is a grainy wheat flour and 1 cup of oat flour. I also added about 1/3 cup of quick cook steel cut oats (McCann’s) and rolled old-fashioned oats combined. I loved finding the recipe without sugar. Used all your proportions and made it in a loaf pan, and we love it! I didn’t think 30 minutes would be long enough, but it was perfect. So far just with butter (Irish!) and warm from the pan, but can’t wait to try toasted with jams. Thank you for the keeper!

    • Reply
      October 5, 2018 at 5:48 pm

      I’m thrilled that this bread lived up to your Irish experience, that’s the highest compliment 🙂

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