Chocolate and Cherry Soda Bread

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Leavened with baking soda paired with buttermilk, this bread is easy and quick. This version, packed with dark hocolate and cherries, is an ideal treat for weekend brunch with a little butter or nutella and a cup of freshly brewed tea or coffee. Since we used baking soda as the primary leavener in this recipe, you are going to use natural cocoa powder rather than Dutch-processed which is treated with an alkali. Therefore it lacks the acid needed to activate the baking soda, which can lead to a poorly risen bread. But if you don’t have it, it’s not the end of the world either as the recipe also calls for lots of acidic buttermilk.

 

500 g Plain flour 2 tbsp Cocoa powder (preferably natural cocoa powder) ¼ tsp Sea salt 1 tsp Baking soda 1 tbsp Erythritol or sugar (up to 3 tbsp if you prefer it sweeter) 380-400 ml Buttermilk 120 g Dark chocolate, chopped 120 g Candied cherries, chopped 1 tbsp Butter, optional

1. Preheat the oven to 220C/430F. Line a baking tray with baking paper. Set aside.
2. In a large bowl, whisk together the flour, cocoa powder, sea salt, baking soda and erythritol or sugar.
3. Add in the chopped dark chocolate and candied cherries and whisk again. Make a well in the centre. Pour in 380 ml buttermilk and using your hand or a fork, stir just until the ingredients are incorporated. Add the remaining buttermilk if the mixture is too dry. Turn out onto a lightly floured work surface and form into a round. Place it on the prepared baking tray. Cut a deep cross in the top with a sharp knife to help the dough rise.
4. Bake for 15 minutes, reducing the oven to 200C/400F, and continue to bake for a further 25-30 minutes. Turn the bread over and bake for 5 more minutes, or until it sounds hollow when the base is tapped. Remove and brush the soda bread with butter and enjoy it while still warm.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com