Dairy Free Irish Soda Bread
This easy to make dairy free irish soda bread is completely irresistible. Especially when slathered with some jam or non dairy butter! Crusty on the outside and dense yet tender on the inside, it’s filled with whole wheat flour, raisins and pumpkin seeds.
Today we make bread. Crusty, tender, dairy free irish soda bread!
Filled with white whole wheat flour, juicy golden raisins, crunchy pumpkin seeds. And perfect for slathering with some jam, dunking into soup or eating all on its own.
And, um, also perfect for St. Patty’s Day. Says the girl who doesn’t have an irish bone in her body.
But anyway. If you are terrified of making bread at home, do not fear when it comes to this simple whole wheat irish soda bread. It is very much a quick bread.
No mixer. No yeast. It’s pretty much like making a giant scone. <— Now there’s an idea.
But seriously, you got this. Let’s make some bread.
How To Make Whole Wheat Soda Bread
- We start by whisking together a combo of white whole wheat flour, bread flour and baking soda (hence, soda bread).
- We cut in some solid state coconut oil, before pouring in the wet ingredients and mixing jusssst until the dough comes together (think scones or biscuits here!).
- Finally, we give it a few kneads before plopping on a baking sheet and tossing in the oven. Easy peasy.
And then, the hard part. We wait. Wait while it bakes away and the aroma of homemade bread fills the entire kitchen.
It emerges from the oven with a gorgeously golden exterior that is nice and crusty, and with an interior that is dense but still wonderfully tender. It’s subtly sweet but totally savory at the same time.
Tips & Tricks For This Dairy Free Irish Soda Bread
- I mention this below, but please, please, please plan ahead for this bread and allow time for the coconut buttermilk to chill in the fridge before using. You want it to be cold! This is especially important because we are using coconut oil and not cold butter. So chill that buttermilk. Capeesh?
- Now, with that said. If you don’t need to keep this dairy free, you can use equal amounts of butter and regular buttermilk in place of the coconut oil and coconut buttermilk. Make sure that your butter is cold and cut it into chunks before adding to the flour mixture (then just proceed with the recipe as directed).
- You can absolutely use different dried fruit or nuts / seeds here. Just be sure to use the same total amount.
- When measuring out your flour – scoop the flour with a spoon into your measuring cup and then level off with the back of a knife. Otherwise you’ll likely use too much.
How To Store
This bread keeps well for about 2 days wrapped in foil on the counter. It will keep a bit longer than that, but isn’t quite as great.
I’d suggest popping in the toaster (or oven) before enjoying. Just be careful if using the toaster – if a piece of the bread crumbles off, it will burn in the bottom and set off the smoke detector. Ahem, not that I know anything about that…
Additional Dairy Free Bread Recipes You Might Enjoy!
- Dairy Free Biscuits
- Vegan Sweet Potato Biscuits
- Light and Fluffy Cornbread
- Cranberry Walnut Bread
- Fresh Herb Dinner Rolls
- Multigrain Rolls
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 ½ cups white whole wheat flour
- 1 ¼ cups bread flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ¼ cup solid state coconut oil
- 1 ⅓ cups cold coconut buttermilk, plus extra as needed*
- 1 large egg
- ⅔ cup golden raisins (or regular)
- ¼ cup pumpkin seeds
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Add the white whole wheat flour, bread flour, sugar, baking soda and salt to a large bowl. Whisk until well combined.
- Add in the coconut oil and use a pastry cutter to cut the oil into the flour. Continue until it is evenly distributed and there are no large chunks.
- In a large liquid measuring cup, whisk together the 1 ⅓ cups buttermilk and the egg. Add to the bowl with the dry ingredients, along with the raisins and pumpkin seeds. Mix until just combined and the dough comes together. If the dough is too stiff or crumbly, add extra buttermilk, 1 teaspoon or so at a time. Transfer the dough to a floured surface.
- With floured hands, knead the dough a few times, then shape into a round loaf about 8-inches in diameter. Place on the prepared baking sheet. Using a serrated knife, cut a ½ inch deep cross into the top of the loaf.
- Bake for about 45 to 55 minutes, until golden brown and a cake tester inserted into the middle comes out clean.
- Transfer the loaf to a wire rack and allow to cool. Slice and serve (a serrated knife works best here!).
*To make the coconut buttermilk: In a small bowl, mix together 1 (14 ounce) can light coconut milk (shaken / stirred well) and 2 tablespoons white distilled vinegar. Let the mixture sit for 10 minutes, then transfer to an airtight container and store in the fridge for up to one week.
Be sure to plan ahead and allow time for the buttermilk to chill in the fridge before use!
Recipe base adapted from King Arthur Flour.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 278 Total Fat: 9g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 311mg Carbohydrates: 45g Fiber: 5g Sugar: 13g Protein: 7g