Cinnamon Raisin Irish Soda Bread is the easiest bread you’ll make! This vegan version to the classic Irish soda bread requires no proofing or kneading and the dough comes together in less than 10 minutes.
Soda bread has a soft crumb with a Biscuit-like texture. The flavor is very mild which is why I love to add plenty of cinnamon and raisins and serve with vegan butter and a homemade jam. If you are a fan of easy bread recipes without yeast, this Irish Soda Bread is truly a must-try! I fell in love with this recipe the first time I made it years ago. I hope you enjoy!
What is Irish Soda Bread?
Irish Soda Bread is a quick bread so there is no need for yeast or waiting hours before enjoying. I love the addition of cinnamon and raisins as I think it gives it a nice flavor but leave them out if you wish.
If you leave out the cinnamon and raisins I highly suggest serving this vegan soda bread with spicy three bean chili. That would be delicious! I personally love to enjoy the cinnamon and raisin version with a slab of vegan butter and homemade jam. Amazing!
- ALL PURPOSE FLOUR
- BAKING SODA
- PLANT MILK
- APPLE CIDER VINEGAR
When it comes to baking especially bread I can't recommend any substitutions confidently to the dough itself. But with that being said, the raisins and cinnamon are optional.
Tips & Tricks
Be sure not to over measure the flour. The dough will be too dry. To prevent this you’ll want to avoid scooping the flour out of the container or bag with your measuring cup. Simply spoon the flour in to the measuring cup and level it off with a knife. Do not pack the flour in to the cup or bang the cup on the counter. This will make the flour settle and you’ll end up with too much flour.
Give the plant milk and the apple cider vinegar a few minutes to curdle. This creates our "buttermilk" which is essential to Vegan Irish Soda Bread because store-bought buttermilk is not vegan friendly.
How to Make This Recipe
Make a flax egg. When ground flax is mixed with water is becomes gelatinous and is perfect for an egg replacement in baking.
Whisk together the dry ingredients. I use a Kitchen Aid Stand Mixer with the dough attachment but this bread can be made by hand as well. It's a soft dough and requires no kneading so this isn't a necessity.
Stir together the plant milk and apple cider vinegar. The apple cider vinegar activates the baking soda which makes our soda bread rise. Since this a vegan recipe we are not using buttermilk so this mixture will become our buttermilk.
Combine all of the above and then add in the cinnamon and raisins if using and transfer to a properly seasoned cast iron skillet. You could also use a baking tray or a 10in cake pan. Keep in mind it will spread a little if you go with the baking tray.
Bake for 45 minutes or until crisp and golden and sounds hollow. Let cool and then enjoy with vegan butter and jam.
Frequently Asked Questions
Of course! I personally love the additional raisins and cinnamon but if you're not a fan of raisins, leave them out. I also love to make this soda bread plain and serve with stews and chili.
This is an Irish Soda Bread recipe without buttermilk.
Apple cider vinegar is what is going to activate our baking soda. Baking soda needs an acid for it to work and to help rise our soda bread. If you don't have apple cider vinegar you can use white vinegar but don't leave it out entirely.
The texture is almost like a biscuit. It's a very light crumb and soft on the inside but with a golden crisp crust.
This happens when you add too much flour. See above for my tips on how to properly measure flour.
More Recipes You Might Like:
- Vegan Cinnamon Sugar Star Bread
- Spiced Vegan Waffles
- Vegan Buttermilk Cornbread
- Vegan Cinnamon Crumble Banana Bread
- Easy Homemade Vegan Bagels
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Cinnamon Raisin Irish Soda Bread
- 4 cups All Purpose Flour
- ¼ cup Organic Cane Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 tablespoon Cinnamon
- 2 tablespoons Ground Flaxseed mixed with ¼ cup water
- 1 ½ cups of Non-Dairy Milk
- 1 tablespoon Apple Cider Vinegar
- 6 tablespoons of Cold Vegan Butter
- 1 Cup Raisins
- Preheat oven to 400F.
- Mix 1 tablespoon of flour with the raisins and set aside. This will help the raisins from sinking to the bottom of the loaf.
- Stir the ground flaxseed with ¼ cup of water and set that aside to thicken.
- Measure out the plant milk and whisk in the apple cider vinegar. Set aside to curdle.
- Combine the all purpose flour, cane sugar, baking soda, salt and cinnamon in a large bowl or the bowl of a stand mixer with the dough attachment.
- Add the cold vegan butter to the dry mix and mix until the butter is crumbled in to small pea sized pieces. Pour in the vegan buttermilk and flax egg and mix until just combined. Add in the raisins and mix one last time.
- The dough will be soft. Flour your hands before handling and then place the dough on a well floured surface and give a quick knead until it comes together in to a nice round loaf. This dough doesn't require kneading - so this is just to bring in together in the shape desired. Transfer to an oiled cast iron skillet. I recommend using a 10-12in cast-iron skillet because this will help the loaf keep it's shape when it spreads but you could also use a 10in cake pan or a baking tray (note: you will just have a flatter loaf with this route but it still works).
- Use a sharp knife and cut an X across the top of the loaf. Bake for 45 minutes or until golden brown in color. Let cool on a wire rack.
- Slice and enjoy with vegan butter and jam!