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Cranberry Soda Bread + video

Cranberry Soda Bread #recipe #bread #baking
My family and I can’t live without a bread… We tried giving up, but there is no way that we could ever give up that necessity in our life. It is a staple of my household, and that is never going to change.
Over the holiday season, especially I love making Irish Soda Bread. It’s one of those traditions that my husband and I embraced and it’s with me since childhood. I said so many times that I bake bread every day, and this one is often on our table during the holiday season.
It just makes one exceptionally delicious breakfast, and yes, goes perfectly with my morning coffee. My kids adore soda bread, so Gold Medal Flour and Arm & Hammer Baking Soda are must in my house.


Gold Medal has been around for over 100 years, and their all-purpose flour is great for many delicious types of bread, like this cranberry soda bread. I go to Walmart probably by weekly, and I stock up my pantry with Gold Medal Flour which you can find of course in the baking aisle, as well as a box of Arm & Hammer baking soda.


This is such an easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. After the bread cools down completely, slice it, and place in the Ziplock bag.


Keep it in the fridge, and just pop in the microwave for 30-40 seconds when you want to eat it. It’s like having a slice of heaven for breakfast. Now you can add an egg or butter to the dough, but this is as basic as it gets — easy, affordable, delicious.


If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking


Cranberry Soda Bread

This is such easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. 
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Sandra | Sandra's Easy Cooking


  • 4 cups 240g Gold Medal all-purpose flour
  • 1 tsp. 5g Salt
  • 1 tsp. 5g Arm & Hammer Baking Soda
  • 1 cup 120g Dried Cranberry
  • 4 tbsp. 50g Sugar
  • 2 cups 473ml whole full-fat Buttermilk
  • 1 Tbsp. 5.6 g Rolled Oats


  1. Preheat the oven to 450°F
  2. Mix together the flours, salt, and baking soda in a large bowl.
  3. Make a well in the center of the dry ingredients and pour the liquid into the flour mixture. (see note on how to make Buttermilk below)
  4. Using an open hand bring the flour and liquid together to a loose dough, or start with the spatula until you combine then use the hand to bring it together. The dough should be quite soft, but not too sticky. You do not need to knead it, just gently, without pressing too much form a ball.
  5. Place on a baking sheet dusted well with flour, then score the bread by blessing it with a deep cross on top.
  6. Glaze the bread with the leftover bit of buttermilk that you have leftover in the measurement cup, and dust the top with rolled oats.
  7. Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 more minutes. When the loaf is done it will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool down completely.

Recipe Notes

In a 2 cup of whole milk, add 1 tablespoon of Lemon juice and a pinch of salt. Heat it for 2 minutes in the microwave and wait until the courts start to form. Stir, and add to the flour. You may add an egg just before adding buttermilk, or mix an egg with the buttermilk and add it together. Also, you may add cold butter -- when you mix together, flour, salt, soda, then I would sometimes add cold unsalted butter. The dough is just a bit richer.


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