Baked bean tin soda bread
- Published: 19 Feb 25
- Updated: 26 May 25
Anna Haugh shares her easy but ingenious recipe for traditional Irish soda bread baked in baked bean tins.
“Brown bread, soda bread, wheaten bread – whatever you call it, it’s Ireland’s national bread,” says Anna. “I’ve adjusted the traditional method to give you a loaf that stays a little softer for longer with a crust all round each slice. Once it’s a couple of days old, put it in the fridge and it will make delicious toast for days after. I have hundreds of happy childhood memories of eating brown bread made by my auntie Sadie. I think homemade bread hits people differently and is always special. I hope you get to make your own memories with my recipe.”
Anna began her career in her hometown of Dublin before moving to London, where she worked in several Michelin-star restaurants. In 2019, she opened Myrtle Restaurant in Chelsea, taking inspiration from traditional Irish recipes and culture, and in 2024 she opened a wine bar, The Wee Sister, next door. She’s a TV regular and her first cookery show, Anna Haugh’s Big Irish Food Tour, is available to watch on iPlayer. Follow Anna on Instagram @haughser
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Makes 2 loaves (enough to serve around 6 people) -
Prep time 20 min. Cook time 45-55 min, plus cooling
Before you start
Make sure you remove the whole lid of your tins with a tin opener – tins with ring pulls can leave a lip, which makes it more difficult to get the bread out.
No baked bean tins? You can bake this bread in a 500g loaf tin too.
Nutrition
- Calories
- 259kcals
- Fat
- 6.2g (3g saturated)
- Protein
- 9.4g
- Carbohydrates
- 39g (7.6g sugars)
- Fibre
- 5.3g
- Salt
- 1g
delicious. tips
Don’t waste it The lining paste will happily keep in the fridge for a few weeks and works wherever you’d need to grease a tin for baking.