Irish Soda Bread Recipe with Apricots and Orange Zest

This Irish soda bread is crisp on the outside and tender inside, brightened with sweet dried apricots and fresh orange zest for a sunny twist on the classic. It’s an easy quick bread made without yeast that comes together in minutes using simple pantry staples like flour, buttermilk, baking soda, and a little butter. Perfect for St. Patrick’s Day, weekend brunch, or a comforting addition to soups and stews, this loaf is simple to make and always impressive when served warm.

There’s nothing like pulling a freshly baked loaf from the oven. If you enjoy quick breads but prefer to skip yeast, this Apricot Orange Irish Soda Bread is an ideal choice. It combines the rustic texture of traditional soda bread with a mild sweetness from dried apricots and the lively aroma of orange zest. The result is a loaf that’s sturdy enough to serve with savory mains, yet sweet enough to enjoy for breakfast spread with butter or marmalade.

Why you’ll love this recipe

• This fruity soda bread is rustic and crusty on the outside, with chunks of sweet dried apricots and bright orange zest inside.
• Quick and hands-off: about 20 minutes of active prep and no yeast, proofing, or extended kneading required.
• Versatile: serve it with St. Patrick’s Day favorites like corned beef and cabbage, or alongside soups, stews, and salads any time of year.

Recipe ingredients

A straightforward list of ingredients makes this recipe easy to follow and adapt. Substitutions and tips follow the list.

• Flour. A blend of all-purpose and white whole wheat flour gives a hearty yet light crumb. You can use all-purpose only if preferred.
• Granulated sugar. A small amount adds subtle sweetness to balance the apricots and orange.
• Baking soda. Reacts with the buttermilk to leaven the loaf without yeast.
• Salt. Enhances the overall flavor.
• Cold unsalted butter. Cold butter keeps the dough from becoming too sticky and creates a nice texture. If using salted butter, reduce the added salt.
• Buttermilk. Use chilled buttermilk for the best rise and flavor. If you don’t have buttermilk, make a quick substitute by stirring 1 1/2 tablespoons lemon juice or vinegar into 1 3/4 cups milk and letting it sit 10 minutes until slightly thickened.
• Egg. Adds structure and a slightly denser, tender crumb.
• Dried apricots. Chopped; you may swap raisins, currants, or golden raisins if you like.
• Orange zest. Freshly grated orange zest provides bright citrus notes—use only the colored peel, not the bitter pith.

See the recipe card below for exact quantities and full instructions.

How to make Irish soda bread without raisins

This is a true no-yeast quick bread: no proofing or long rises. Combine dry ingredients, cut in cold butter, stir in the wet ingredients, fold in fruit, shape into a round, score, and bake. Because the dough is wet, handling is minimal—just enough to bring the loaf together.

Pro tip: If you lack buttermilk, stir 1 1/2 tablespoons lemon juice or white vinegar into 1 3/4 cups milk and let it sit 10 minutes to sour before using.

1. Preheat and prepare. Heat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a cast-iron skillet.
2. Mix dry ingredients. Whisk the all-purpose and whole wheat flours (or all-purpose alone), sugar, baking soda, and salt together in a large bowl.
3. Cut in the butter. Add cold, cubed butter and work it into the flour until the mixture resembles coarse crumbs. A few larger pea-sized bits are fine.
4. Combine wet ingredients. In a separate cup, beat the egg with the cold buttermilk and orange zest. Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
5. Fold in apricots. Toss the chopped dried apricots with a tablespoon of flour to prevent sinking, then fold them into the batter until evenly distributed. The dough will be very wet.
6. Shape the loaf. Turn the dough onto a well-floured surface, dust the top with flour, and shape it into a round loaf with as little handling as possible.
7. Score and bake. Transfer the loaf to your prepared pan. Use a serrated knife to cut an “X” about 1/2–3/4 inch deep into the top. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack before slicing.

Recipe FAQs

Serving suggestions

Serve slices warm with butter or orange marmalade for breakfast, or offer the loaf as a hearty side with savory mains and soups. Some delicious pairings include traditional corned beef and cabbage, rich Guinness-style stews or chilis, pumpkin or apple soups, and simple roasted vegetables. The bread’s balance of sweet fruit and citrus works well with both savory and sweet accompaniments.

• Serve alongside corned beef and cabbage for a classic meal.
• Dunk into a bowl of Guinness-style beef stew or chili.
• Enjoy with pumpkin-apple soup or a lemony chicken vegetable soup.
• Slather with butter and a spoonful of apricot jam for a bright breakfast.

Recipe notes

• Soda bread should be slightly dense and moist inside with a firm, crusty exterior.
• Use very cold butter and chilled buttermilk to help keep the dough light and to control texture.
• Swap the dried apricots with raisins, golden raisins, or currants if you prefer.
• When zesting the orange, use a microplane and avoid the white pith to prevent bitterness.

More no-yeast bread recipes you’ll love

• Honey cornbread muffins
• Skillet cornbread
• Sweet potato biscuits
• Maple beer bread

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so your results can be shared.

Irish Soda Bread with Apricots and Orange Zest

Servings: 12 | Prep: 20 mins | Cook: 50 mins | Total: 1 hr 10 mins

Crusty on the outside and tender inside, this soda bread is studded with chopped apricots and bright orange zest. No yeast required.

Ingredients

• 2 cups all-purpose flour, plus 1 tablespoon to toss with apricots
• 2 cups white whole wheat flour (or sub more all-purpose)
• 2 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 4 tablespoons cold unsalted butter, cut into 1/2″ cubes
• 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 (190°C). Line a baking sheet with parchment or grease a cast-iron skillet.
2. Combine flours, sugar, baking soda, and salt in a large bowl.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Whisk egg, buttermilk, and orange zest; add to dry ingredients and mix until just combined.
5. Toss apricots with 1 tablespoon flour and fold into the dough. Dough will be wet.
6. Turn onto a floured surface, shape into a round, and transfer to prepared pan.
7. Score an “X” about 1/2–3/4″ deep on top. Bake 45–55 minutes or until a tester comes out clean. Cool before slicing.

Nutrition (per slice)

Calories: 231 kcal | Carbohydrates: 41 g | Protein: 7 g | Fat: 5 g | Fiber: 3 g