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Irish Soda Beer Bread

From “Susan: A Year in Bread” via
One 8" loaf
Prep info
10 min prep + 45 min bake
Prep time
Not set
Cook time
55 minutes
Time required
55 minutes
Oven preheat


  • 1.5 c Flour (Plain)
  • 1.5 c Flour (Wholemeal)
  • 2 c pecans, chopped
  • 1 T Sugar (Granulated)
  • 1 T baking powder
  • 1 t salt
  • 12 oz Guinness


Heat oven to 375 F. Chop pecans and toast. Combine flours, sugar, salt, baking power, and toasted pecans in a large bowl. Slowly stir in beer and mix just until combined. “Batter” will be thick. Spread into a greased 8-inch loaf pan. Optional: brush with egg glaze. Bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature. Will keep for 1 to 2 days stored in a plastic bag or airtight container. May be frozen.


Rye Bread: If desired, replace the 3 cups of all-purpose flour with 1-1/2 cups all-purpose flour, 1 cup rye flour and 1/2 cup whole wheat flour.

Cheddar & Dill: Add 2 Tablespoons chopped fresh dill and finely grated sharp cheddar cheese to the basic mix.

Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.

Dill & Chive: Add 2 Tablespoons fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.

Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.

*SJ Note 24 July 2009: Definitely use Guinness; total flop without it.  Try some of the variations next time!