Chocolate Chip Soda Bread

Ingredients

• 200 gplain flour
• 1/2 tspbicarbonate of soda
• 20 g + 1/2 tbspgolden caster sugar (the extra 1/2 tbsp is for sprinkling on top)
• 50 gmilk chocolate chips
• 1/2 tspvanilla extract
• 150 mlbuttermilk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (200°C fan).

2. 2

   Prepare the tray

   Cover a baking tray with baking parchment or a silicone baking sheet.

3. 3

   Mix dry ingredients

   Add 200 g plain flour, 1/2 tsp bicarbonate of soda, 20 g golden caster sugar and 50 g milk chocolate chips to a large bowl. Stir briefly to distribute them.

4. 4

   Make the dough

   Add 150 ml buttermilk and 1/2 tsp vanilla extract, then mix until the ingredients come together into a ball. A spoon or your hands will work; check the bottom of the bowl for any dry flour. If needed, add a little extra buttermilk, or milk if you have none, until it combines.

5. 5

   Shape the loaf

   Form the dough into a ball and set it on the prepared tray. Sprinkle 1/2 tbsp golden caster sugar over the top, then cut a cross into the dough with a sharp knife.

6. 6

   Bake the bread

   Bake for 25 minutes. Remove the loaf, loosely cover it with foil and return it to the oven for a further 10 minutes.

7. 7

   Check for doneness

   Tap the underside of the loaf; it should sound hollow. If it does not, put it back in the oven, still covered with foil, for a few more minutes.

8. 8

   Cool on a rack

   Once baked, transfer the loaf to a rack to cool.

What is soda bread?

Soda bread is a quick bread associated with Ireland, made to rise with bicarbonate of soda rather than yeast. Buttermilk supplies the acidity that helps the raising agent work, so there is no proving stage.

This version adds chocolate chips and a little sweetness to the dough, with a sprinkling of sugar on top. The result is a simple loaf that sits somewhere between everyday bread and a sweet bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 3g protein, 26g carbs, 2g fat.

The flour and sugar provide most of the carbohydrates, while the chocolate chips contribute some fat and the buttermilk and flour provide a little protein. Pair a slice with fruit and a protein-rich food such as yoghurt to make it a more substantial snack.

Why buttermilk matters

Buttermilk: its acidity works with the bicarbonate of soda to lift the dough. Mix it in until no loose flour remains, but avoid adding more liquid unless the dough needs it to come together.

Vanilla: a small amount rounds out the chocolate flavour without taking over the loaf.

Bring the dough together gently

Mixing: stir the dry ingredients first so the raising agent and chocolate chips are spread through the flour. Once the buttermilk goes in, mix only until a dough ball forms.

Consistency: the dough should hold together rather than leave dry flour in the bowl. If it does, add a little extra buttermilk or milk, as described in the method.

Shape and score the loaf

Cross: cut a cross into the top with a sharp knife before baking. It marks the loaf and helps the centre bake through.

Sugar: the extra golden caster sugar gives the top a sweet, lightly crisp finish. Sprinkle it over the shaped dough just before it goes into the oven.

Check the bake

Timing: the loaf bakes for 25 minutes uncovered, then another 10 minutes under a loose foil cover. The foil helps protect the top during the final part of baking.

Doneness: tap the bottom and listen for a hollow sound. If it sounds solid, return it to the oven under foil for a few more minutes and check again.

Let it cool before slicing

Cooling: move the baked loaf to a rack so air can circulate around it. Letting it cool helps the crumb settle and makes the bread easier to slice.

Serving: try a slice on its own with tea or coffee, or serve it with fruit or yoghurt for a more rounded snack.

Recipe notes & tips

• Measure the bicarbonate of soda accurately so its flavour does not overpower the loaf.
• Stir the chocolate chips through the flour before adding the wet ingredients.
• Use your hands if needed to find and bring in dry flour at the bottom of the bowl.
• Keep the foil loose over the loaf during the final 10 minutes of baking.
• Cool the loaf on a rack before cutting it.

Variations

• Dark chocolate: swap the milk chocolate chips for dark chocolate chips for a less sweet flavour.
• White chocolate: use white chocolate chips for a creamier, sweeter bite.
• Citrus note: add finely grated orange zest to the dry ingredients for a chocolate-orange variation.
• Dried fruit: replace some of the chocolate chips with raisins or sultanas.
• Extra vanilla: increase the vanilla slightly for a more pronounced vanilla flavour.

Common mistakes to avoid

• Dry dough: check the bottom of the bowl and add a little extra buttermilk or milk if flour will not combine.
• Overmixing: stop once the dough comes together to avoid working it more than necessary.
• Skipping the cross: score the top before baking so the loaf is prepared as directed.
• Darkening top: cover the loaf loosely with foil after the first 25 minutes.
• Slicing too soon: allow the loaf to cool on a rack so the crumb can settle.

How to store

Once completely cool, store the loaf in an airtight container at room temperature and eat within 2–3 days. Refresh slices briefly in a warm oven or toaster; the chocolate chips may soften as they heat.

Frequently asked questions