Irish Coffee Soda Bread

Espresso powder adds a jolt to sleepy soda bread.

Featured in: 5 Unexpectedly Delicious Ways to Cook with Coffee

Irish Coffee Soda Bread Irish Coffee Soda Bread
Espresso powder adds a jolt to this sleepy soda bread. We love it as toast for a breakfast sandwich or to mop up rich sauces alongside a dinner roast.
Yield: serves 8-10
Time: 1 hour, 15 minutes


  • 2 cups all-purpose flour, plus more for dusting
  • 2 cups whole-wheat flour
  • 14 cup packed dark brown sugar
  • 1 12 tsp. Kosher salt
  • 1 tsp. baking soda
  • 4 tbsp. chilled unsalted butter, cut into 1/2-inch cubes
  • 1 12 cups buttermilk
  • 14 cup Irish whiskey
  • 3 tbsp. instant espresso powder
  • 1 large egg, lightly beaten


  1. Preheat the oven to 375° and line a baking sheet with parchment paper.
  2. In a large bowl, add the flours, brown sugar, salt, and baking soda; whisk briefly to combine. Using a pastry cutter, cut the butter into the dry ingredients until only pea-sized pieces remain.
  3. In a separate medium bowl, whisk the buttermilk, whiskey, espresso powder, and egg until smooth. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula, fold together until a shaggy dough begins to form.
  4. Scrape the dough out onto a lightly floured work surface, then gather any crumbs and knead the dough a few times times to bring it together into a loosely formed ball.
  5. Transfer the loaf to the prepared baking sheet and, using a serrated knife, cut a cross, about ½ inch deep and 6 , into the top.
  6. Bake for 40 minutes at 375°, then lower the heat to 350° and continue baking until the bread is puffed and evenly browned on the outside, 20-25 minutes more. Let cool completely before slicing or tearing.