Comforting Vegan Irish Soda Bread

I’ve always wanted to try baking a vegan Irish Soda Bread, so this year I finally made that happen.

I went looking for a recipe and decided on this vegan Irish Soda bread recipe from the blog Kitchen Treaty.

I was absolutely THRILLED with how my first ever vegan Irish Soda bread turned out. I really like dense sweet breads. The soda bread had a crunchy golden crust and the inside was moist and oh so yummy.

I found both comfort and success!



One thing I learned in this recipe is how basic it is to make vegan buttermilk. You just add white vinegar to plant-based milk and let it sit 5-10 minutes to do it’s thing. SO simple! Who knew? Now, I do.

I made some tweaks to the recipe.

  • Used raisins instead of currants because that’s what I had, and it was good.
  • Used 3 tablespoons of granulated sugar versus 2 to add a bit more sweet, and glad I did. I saw in other Irish soda recipes the use of 4 tablespoons of granulated sugar, so I split the difference and made it 3 because I like breads on the sweeter side.
  • Used the “Full Fat” Oatly oat milk. I think the extra fat in this oat milk helped to make my bread moist like it was.*
  • Next time I make this bread, and there definitely will be a next time, I’d start with 2-1/4 cup flour with the 1 cup of buttermilk versus the 2 cups of flour with 1 cup of buttermilk in the original recipe.
  • I followed the recipe as is and I thought the dough was way too sticky wet in the bowl. It says to have 1/2 cup flour extra for while kneading the dough, but I kept adding flour to it until I finally got it to where it was no longer super sticky and it was more than 1/2 cup. I think it’s easier to start off with a less sticky dough before kneading. My two cents.
  • Sprinkled some flour on top of the dough before putting it in the oven just to add some rustic look to the bread.

*Note: The Full Fat Oatly is really creamy compared to the Original Oatly. I like using the Full Fat Oatly to make gravy and roux for Mac n Cheez or Mushroom Stroganoff because it’s thick and creamy.

In my oven which runs a tad on the high side, the baking took about 39 minutes. The recipe calls for 35-45 minutes.

This vegan Irish Soda Bread is SOOO GOOD warm slathered with vegan butter! I also had some slices with butter and some Bonne Maman Mango Peach preserves which was amazing!


Again, here is the recipe for Vegan Irish Soda Bread by Kitchen Treaty.



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