Low Calorie Irish Soda Bread

St. Patrick’s Day is a festive occasion celebrated around the world, often marked by parades, wearing green, and indulging in traditional Irish food and drink. While it’s easy to get swept up in the revelry and enjoy the hearty fare, staying on track during St. Patrick’s Day can be a challenge. However, with a little planning, creativity, and determination, you can still have a fantastic time while maintaining your dietary goals. Enter my Low Calorie Irish Soda Bread (Okay, Okay, American-Irish soda bread).

The biggest piece of advice I can give you is to plan ahead: Before the festivities begin, take time to plan your meals and snacks for the day. This will help you make better choices and avoid last-minute temptations. In the morning you can make my Protein Shamrock Shake for breakfast along with a slice of this delicious Low Calorie Irish Soda Bread, You’ll start your day at just around 350 calories and you’ll pack in 32g of protein to start the day!

What is Irish Soda Bread?

Irish soda bread is a simple and traditional bread that has been a staple in Irish cuisine for centuries. Its origins can be traced back to the early 19th century when baking soda was first introduced as a leavening agent in Ireland. Since then, Irish soda bread has become synonymous with St. Patrick’s Day celebrations not just in Ireland, but also in the United States. American Irish soda bread is a variation of the traditional Irish recipe, reflecting the influence of Irish immigrants on American culinary traditions. Although the basic recipe of Irish soda bread remains the same—flour, salt, baking soda, and buttermilk—American Irish soda bread often includes additional ingredients that are not commonly found in the traditional Irish version like sugar and mix-in’s.

Irish Soda bread does not use yeast – It get’s it’s rise from the reaction that happens when you combine buttermilk with baking soda as buttermilk is highly acidic.

Why Make this Low Calorie Irish Soda Bread

You won’t be able to tell the difference between my low calorie version and bakery bought.

No Yeast, no waiting around for the bread to rise. Kneed and toss in the oven!

It’s a super dense bread that you can cut up and eat daily.

It uses 1% milkfat buttermilk to cut the calories down significantly.

INGREDIENTS YOU’LL NEED

All Purpose Flour – Traditionally this recipe calls for 1/2 all purpose flour and half whole wheat flour. I don’t have whole wheat flour and I have zero desire to buy whole wheat four. If you have it you can use it! I don’t think it really makes any notable difference.

Baking Soda – You have to use baking soda, It’s what makes this bread rise!

Salt

Sugar – I use a little less sugar in this recipe than most traditional irish soda bread recipes. You can also sub this out for your favorite zero calorie sweetener!

1% Milkfat Buttermilk – Look for 1% or Low-fat buttermilk. I’ve been able to find it at Target and I found it at sprout’s. In this recipe I used Sprouts Organic Low Fat Grass Fed Buttermilk. You cannot substitute out buttermilk but if you want to get this a tiny bit lower calorie you can replace 1/4th cup with unsweetened almond milk. If you try to sub any more the bread will not rise.

Raisins – You can also use currants in this recipe and/or caraway seeds!

HOW TO MAKE LOW CALORIE IRISH SODA BREAD

In a large bowl add in Flour, Sugar, Baking Soda and Salt. Mix together until combined.

Slowly add in buttermilk until a dough forms, fold in raisins.

Move to a clean floured surface and kneed for a minute or so, The dough will be a little sticky.

Move dough to baking sheet lined with parchment paper and form into a large ball. Bake immediately. Do not let sit.

Cut an X across the top of the dough ball using a knife then bake in the oven for 40 minutes at 375F.

Slice into 2 oz portions to enjoy!

HOW CAN I STORE LOW CALORIE IRISH SODA BREAD:

This bread will keep on the counter in an airtight container for a few days. You should be able to freeze this but I have not personally tried so I cannot say how long it will keep in the freezer.

You cannot save this dough and cook it later. The rise comes from the chemical reaction of the acid in the buttermilk and the baking soda being combined together. If you try to freeze or refrigerate the dough it isn’t going to rise.

WHAT ARE THE CALORIES / MACROS?

I was able to cut the bread into 15 servings of 2 oz.

The bread is 123 calories per 2 oz.

The macros of the bread per slice is 25.9g carbs, 0.46g fat, 3.46g protein.

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