Recipe: Irish Breakfast infused Irish Soda Bread

March 08, 2023

by Maggie Frank

As the name implies, breakfast teas are the perfect way to start your morning. They have a deep, smooth flavor and supply enough caffeine to kickstart your day. Enjoying a warm mug of Irish Breakfast with a baked good will make any morning sweeter. To perfectly pair the two, follow along to learn how to make Irish Soda Bread infused with Irish Breakfast Tea.

Soda bread is a quick bread that does not require yeast or a lot of mixing time. The rise comes from a reaction of mixing baking soda with acidic buttermilk. It gives the bread air but still leaves a tender crumb. Perfect to toast and enjoy for breakfast. You’ll have to start this recipe the night before to infuse the wonderful flavors of the Irish breakfast tea into the buttermilk, but it will be well worth the wait. This recipe makes a large loaf, so you'll be able to enjoy your soda bread all week!

Featured Ingredients

Irish Breakfast Tea

This tea blend is perfect for your morning pick-me-up. It features a combination of citrusy high-grown Ceylon and Malty Assam. In this recipe, it will bring a lovely aroma and malty taste. The tea will be providing a depth of flavor that traditional soda bread might be lacking.


One ingredient that really differentiates soda bread from other quick bread is buttermilk. Buttermilk is the by-product of the process of turning cream into butter. It still has a lot of butterfat in it, making it rich and creamy. But it's thin and has a tangy taste, similar to yogurt. You can’t skip out on this ingredient. The acid in it makes all the difference for a tender loaf.


High-quality butter is a must. The high-fat percentage will make your loaf tender and add wonderful flavor. Don’t forget to save some extra to sear on top of warm bread.


Raisins are a staple of traditional Irish soda bread. They add texture and sweetness. But, if they’re not your favorite try switching them out for another dried fruit!

Special Equipment

To bake this loaf I would highly recommend using a large cast iron pan. They hold a lot of heat and will help your loaf bake evenly throughout.

The Recipe


2 ¾ cups buttermilk
¼ cup loose Irish Breakfast Tea
5 cups all-purpose flour
1 ⅓ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick butter, melted
1 egg
2 cups raisins


1. The day before you bake your loaf of soda bread, you’ll need to infuse the tea into your buttermilk. To do this, measure out the buttermilk and simply stir in the tea. Store in a sealed container and return to the fridge. Let this sit overnight or up to 2 days to fully allow the tea to cold infuse into the buttermilk.

2. Preheat the oven to 375 degrees.

3. Prepare your cast iron or baking dish by spraying it with oil and then lining it with parchment paper to prevent sticking.

4. Remove your buttermilk from the fridge and using a fine mesh strainer, strain out the tea leaves. Discard the leaves and set the buttermilk aside.

5. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 6. Push the flour to the sides of the bowl, making a well in the center. Pour the buttermilk, melted butter, and egg into the center of the well.

6. Use a wooden spoon to slowly stir the wet ingredients together. Then slowly start to introduce the dry ingredients to the wet. Keep mixing until all the flour becomes hydrated.

7. Stir in raisins.

8. Using clean hands or a bowl scraper, remove the dough from the mixing bowl and place it into the prepared cast iron

9. Use your hands to even the dough out into a round dome. You can put a little neutral-flavored oil on your hands first if it is too sticky to work with.

10. Using a sharp knife, cut a cross into the top of the loaf. To do this just insert the knife about a half inch deep from the top and rag it across the surface of the dough. 12. Bake the loaf for 30 minutes, rotate, then bake for 20-30 more minutes. 13. Let cool slightly before cutting.


Tea Chef

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