Homemade Irish Soda Bread with Apricots and Orange Zest Recipe

This Irish soda bread is crisp on the outside and tender inside, brightened with dried apricots and fresh orange zest for a sunny twist on the classic. It’s an easy quick bread made without yeast, coming together in minutes from simple pantry ingredients like buttermilk, flour, baking soda, butter, and an egg. Whether you bake it for St. Patrick’s Day, a cozy weekend brunch, or to serve with soups and stews, this homemade soda bread is comforting, flavorful, and impressive to share.

There’s something special about slicing into a freshly baked loaf of bread. If you enjoy quick breads but want to skip yeast, this Apricot Orange Irish Soda Bread is a dependable, fast option. It has a rustic crust, a moist crumb, and bursts of sweet apricot and citrus throughout.

Why you’ll love this recipe

• Rustic and crusty on the outside with a tender, slightly dense interior studded with chopped dried apricots and bright orange zest.
• Quick and straightforward: about 20 minutes of hands-on prep and no yeast or proofing required.
• Versatile: lovely with corned beef and cabbage for St. Patrick’s Day, or served with soups, stews, or marmalade any time of year.

Recipe ingredients

This recipe uses common ingredients and is easy to adapt. Substitutions and tips follow the ingredient list.

• Flour. A mix of all-purpose and white whole wheat flour gives a hearty but light texture. You can use all all-purpose flour if preferred.
• Granulated sugar. A small amount adds gentle sweetness.
• Baking soda. Reacts with the buttermilk to leaven the bread.
• Salt. Enhances the overall flavor.
• Cold unsalted butter. Keep it chilled; cold butter helps produce a lightly textured crumb. If using salted butter, omit the added salt.
• Cold buttermilk. If you don’t have buttermilk, sour 1 3/4 cups of milk with 1 1/2 tablespoons lemon juice or vinegar and let it sit 10 minutes.
• Large egg. Adds structure and richness.
• Dried apricots. Chopped; swap with raisins, golden raisins, currants, or omit if desired.
• Orange zest. Use the grated outer peel only for bright citrus flavor.

The full ingredient amounts appear in the recipe card below.

How to make Irish soda bread without raisins

This no-yeast bread goes straight from mixing to baking—no proofing or lengthy rising required. Keep mixing minimal to avoid developing too much gluten, which can make the loaf tough.

Pro tip: If you don’t have buttermilk, combine 1 3/4 cups milk (dairy or non-dairy) with 1 1/2 tablespoons lemon juice or white vinegar and let it sit for 10 minutes to sour.

1. Preheat and prepare. Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
2. Combine dry ingredients. Whisk together the flours, sugar, baking soda, and salt until evenly distributed.
3. Cut in the butter. Add cold, cubed butter and work it into the dry ingredients until well distributed and the mixture resembles coarse crumbs.
4. Mix wet ingredients. In a measuring cup, beat the egg with the buttermilk and orange zest. Add this to the dry ingredients and mix just until combined—do not overmix.
5. Add the apricots. Toss chopped dried apricots with a tablespoon of flour to keep them from sinking, then fold them into the batter. The dough will be very sticky and wet.
6. Shape the loaf. Turn the dough onto a well-floured surface, dust the top with flour, and gently shape it into a round loaf.
7. Score and bake. Cut an “X” about 1/2–3/4 inch deep into the top to allow steam to escape. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve. Let the loaf cool completely on a rack before slicing. Serve warm with butter or orange marmalade, or alongside soups and stews.

Recipe FAQs

Serving suggestions

Slices of this moist, orange-infused soda bread pair beautifully with traditional Irish meals or casual comfort food. Try these serving ideas:

• Serve with corned beef and cabbage for a classic Irish-inspired meal.
• Dunk slices into hearty stews or chilis—Guinness-based beef stews are especially compatible.
• Enjoy with soups like roasted pumpkin-apple or lemony chicken vegetable soup.
• Spread with butter and orange or apricot jam for breakfast or afternoon tea.

Recipe notes

• Irish soda bread is meant to be slightly dense and moist inside with a firm, rustic crust.
• Keep butter and buttermilk cold for best texture.
• If you prefer raisins, replace the apricots with raisins or currants.
• Zest only the orange-colored peel; avoid the bitter white pith underneath.

More no-yeast bread recipes you’ll love

• Honey cornbread muffins
• Skillet cornbread
• Buttery sweet potato biscuits
• Maple beer bread

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see what you made.

Irish Soda Bread with Apricots and Orange Zest

Servings: 12

Prep Time: 20 mins • Cook Time: 50 mins • Total Time: 1 hr 10 mins

Crusty on the outside and moist inside, this soda bread is studded with chopped apricots and orange zest for a bright, fruity variation on the traditional loaf.

Ingredients

• 2 cups all-purpose flour, plus 1 tablespoon to toss with the dried apricots
• 2 cups white whole wheat flour (or substitute more all-purpose)
• 2 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt (omit if using salted butter)
• 4 tablespoons cold unsalted butter, cut into 1/2″ dice
• 1 3/4 cups cold buttermilk
• 1 large egg
• 2 tablespoons orange zest
• 1 cup chopped dried apricots

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment or grease a cast-iron skillet.
2. Combine flours, sugar, baking soda, and salt in a large bowl and whisk to combine.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Beat the egg with the buttermilk and orange zest, then add to the dry mix and stir just until combined.
5. Toss apricots with the reserved tablespoon of flour and fold into the dough. The dough will be very wet.
6. Turn the dough onto a floured surface, shape gently into a round loaf, and place on the prepared sheet or skillet.
7. Score an “X” about 1/2–3/4″ deep in the center. Bake 45–55 minutes until a tester comes out clean. Cool completely before slicing.

Notes

1. If you don’t have buttermilk, mix 1 3/4 cups milk with 1 1/2 tablespoons lemon juice or vinegar and let sit 10 minutes.
2. If using salted butter, omit the added salt.
3. Store cooled bread wrapped in a clean towel in an airtight container at room temperature for up to 2 days. Freeze wrapped tightly for up to 3 months.

Nutrition

Serving: 1 slice — Calories: 231 kcal • Carbohydrates: 41 g • Protein: 7 g • Fat: 5 g • Sugar: 10 g • Fiber: 3 g (estimated)

Course: Breads • Cuisine: Irish • Author: Marcie