The Little Leprechaun Loaf

 
This is the original Irish soda bread blog post and recipe I first shared in 2013. I think the new and improved version is even better! You can find that updated version here, if you’re interested.

The leprechauns sneak up on me every year. After I devour my stash of dark chocolate fudge and truffles, I completely forget that another holiday falls between Valentine’s Day and Easter! Maybe if St. Patrick’s Day involved candy and cookies instead of corned beef and cabbage, I’d remember the date a little better…  

But this year, a high school friend reminded me an entire week ahead of time! She posted pictures of her homemade Irish soda bread on Facebook, which I drooled over for a good 10 minutes before searching for a recipe.

I found an easy one, and just 45 minutes later, I pulled my little loaf out of the oven. After carving out a thick wedge for myself, I sliced a thinner piece for any visiting leprechauns… I didn’t want them to think I forgot about them again this year!
 

Irish Soda Bread

© Amy's Healthy Baking

Yields: 1 loaf, 6 servings

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

This bread is so easy to make and takes barely any time to prepare! Just mix up the dough and pop it in the oven before starting to cook dinner, and it’ll be ready by the time you serve your meal. (Modified from this recipe.)

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Ingredients 

• 1 cup (120g) all-purpose flour (measured like this)
• 1 cup (120g) whole wheat flour (measured like this)
• ¾ tsp baking soda
• ¼ tsp salt
• 1 cup (240mL) fresh low fat buttermilk (see Notes!)

Instructions

• Preheat the oven to 450°F, and lightly coat a baking sheet with nonstick cooking spray.
• In a large bowl, whisk together the flours, baking soda, and salt. Make a well in the center, and pour in the buttermilk, stirring just until incorporated. Turn the dough out onto a well-floured surface, and knead 4-5 times. Shape into a 8”-round loaf, and place onto the prepared baking sheet.
• Score the loaf by cutting a ¼”-deep X into the top. Bake at 450°F for 15 minutes before turning down the temperature to 400°F and baking for another 15 minutes, or until the bread sounds hollow when tapped. (Do not open the oven when turning down the temperature!!) Cool on the pan for 5 minutes before turning out onto a wire rack to cool completely.

Notes

I didn’t have any buttermilk on hand, so I substituted with 1 cup (240mL) vanilla soy milk and 1 tbsp (15mL) lemon juice. It turned out sweeter than the original recipe, which I liked even better!

 

{low fat, low sugar, egg free, dairy free option, vegan option}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

Weight Watchers: Old Points = 3; Points+ = 4; Smart Points = 4

Note: The nutrition information above was calculated using fresh low fat buttermilk.

Return to the updated Healthy Irish Soda Bread recipe.