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Irish soda bread with orange zest and apricots on a wire rack.
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4.34 from 3 votes

Irish Soda Bread with Apricots and Orange Zest

Irish soda bread with apricots and orange zest is crusty on the outside, and moist and tangy on the inside. It's studded with chopped apricots and orange zest for a sunny twist on the classic recipe, and there's no yeast necessary!
Prep Time20 minutes
Cook Time50 minutes
Additional Time0 minutes
Total Time1 hour 10 minutes
Course: Breads
Cuisine: Irish
Servings: 12 servings
Calories: 231kcal
Author: Marcie

Ingredients

  • 2 cups all purpose flour plus 1 tablespoon to toss with the dried apricots
  • 2 cups whole wheat white flour or sub with more all purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 4 tablespoons cold unsalted butter cut into 1/2" dice; see note 2
  • 1 3/4 cups cold buttermilk shaken; see note 1
  • 1 large egg
  • 2 tablespoons orange zest
  • 1 cup chopped dried apricots

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper or grease a cast iron skillet.
  • Add the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment, or use your handheld electric mixer. Mix the dry ingredients on low speed.
    2 cups all purpose flour, 2 cups whole wheat white flour, 2 tablespoons granulated sugar, 1 teaspoon baking soda, 1 1/2 teaspoons salt
  • Add the cold butter cubes and mix on low speed until the butter is completely mixed into the dry ingredients. Use your fingers if necessary to work any large chunks of butter into the flour.
    4 tablespoons cold unsalted butter
  • Using a fork, beat the egg, buttermilk, and zest in a measuring cup. Turn the mixer on low speed, and slowly add the wet ingredients to the dry ingredients, mixing just until combined. Be sure not to over mix as overworking the dough develops gluten and makes the bread tough.
    1 3/4 cups cold buttermilk, 1 large egg, 2 tablespoons orange zest
  • Toss the dried apricots with the reserved tablespoon of flour (this will keep the apricots from sinking), then mix into the dough on low speed just until combined. The dough will be VERY wet!
    1 cup chopped dried apricots
  • Pour the dough out onto a well floured surface and sprinkle with flour. Flour your hands, and knead a few times just until it's in the shape of a round loaf. Place on the prepared baking sheet or skillet.
  • Using a serrated knife, score the bread by cutting an "X" into the center, about 1/2 - 3/4" deep. This ensures that the bread bakes evenly and that steam can escape.
  • Bake 45-55 minutes or until a cake tester comes out clean. Cool completely on a wire rack before slicing. Enjoy!

Notes

  1. Pro tip: If you don't keep buttermilk on hand, combine 1 3/4 cups of milk (dairy or non-dairy) with 1 1/2 tablespoons of lemon juice or white vinegar. Let sit for 10 minutes before proceeding with the recipe.
  2. If using salted butter, omit the added salt from the dry ingredients.
  3. This bread is delicious with butter or orange marmalade for breakfast, or as a side dish with your corned beef and cabbage!
  4. Store cooled Irish soda bread wrapped in clean kitchen towel in an air tight container for up to 2 days. Do not refrigerate as the crust will become soggy. 
  5. Freeze soda bread wrapped tightly in plastic wrap, followed by foil. Store in a zip top bag and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 231kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 459mg | Potassium: 229mg | Fiber: 3g | Sugar: 10g | Vitamin A: 550IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg