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Irish Cheddar and Herb Soda Bread Recipe for Homemade Loaf

I’m just pulling the third batch of this Irish Cheddar Herb Soda Bread out of the oven and my house smells incredible. Thick slices warmed and served with a bowl of soup make an ideal rustic meal.

Quick breads are a kitchen lifesaver — fast, forgiving, and versatile. Defined as breads leavened with baking powder or baking soda so they can be baked immediately, quick breads are perfect when you want fresh bread without waiting for dough to rise. With St. Patrick’s Day approaching, this savory soda bread is an excellent choice for celebrating in a simple, delicious way.

Herbed Irish Cheddar Soda Bread

I recently re-made my Cranberry Currant Irish Soda Bread and it was a hit — the orange zest brings bright flavor that lifts the loaf, making it wonderful for weekend brunch or afternoon tea. For a savory option, this cheddar herb version pairs beautifully with soups. Try it alongside a hearty lentil soup, potato-broccoli soup, or a comforting chicken noodle soup to make an impressive, cozy meal.

This recipe works well with different herbs. I tested thyme and chives and prefer chives for their milder onion-like flavor, though thyme is delicious if you prefer it. There’s also a vegan version that adapts the dairy and egg components for those who avoid animal products.

I like adding wheat germ to my soda breads for a nutritional boost — it contributes vitamin E, B vitamins, protein, and healthy fats. If you want more fiber, you can replace half or all of the all-purpose flour with whole wheat flour without losing the bread’s tender crumb.

Serve warm from the oven on a rustic cutting board with a bread knife and a steaming pot of soup for a relaxed dinner. Wine in tumblers and wrinkled linen napkins complete the cozy, informal vibe.

Enjoy!

xo

Tori

Herbed Irish Cheddar Soda Bread in a basket

Irish Cheddar Herb Soda Bread

A moist, crunchy quick bread packed with cheddar and herbs. Simple to make and ideal warm from the oven alongside soup or stew. This recipe yields two loaves; halve the ingredients to make one.

Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Servings
2 loaves

Ingredients

  • 4 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup cold butter or vegan butter, cut into 1/2″ pieces
  • 2 cups shredded aged cheddar or Irish cheddar
  • 1/3 cup finely chopped chives*
  • 1 3/4 cup buttermilk**
  • 2 eggs, beaten

Instructions

  1. Line a large baking sheet with parchment paper and preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and, using your fingers or a pastry blender, work it into pea-sized pieces. Stir in the cheese and chives.
  3. Whisk the buttermilk and beaten eggs together, then add to the flour mixture. Toss with a fork until just combined; the dough will be rough—do not overwork it.
  4. Turn the dough onto a lightly floured surface, divide into two equal portions, and shape each into a round loaf by gently patting them together.
  5. Place the loaves on the prepared sheet with a couple of inches between them. Bake until golden brown and hollow-sounding when tapped on the bottom, about 40 minutes. Serve warm.

Recipe Notes

*Alternatively, use 1/4 cup chopped fresh thyme leaves instead of chives.

**To make a buttermilk substitute, stir 2 tablespoons white vinegar into the same volume of milk or unsweetened almond milk and let sit 10 minutes before using.