Pumpkin Soda Bread

Pumpkin Soda Bread | BakeNQuilt.com

This Pumpkin Soda Bread is a new favorite in my house.  I make soda bread a lot, since my sweetie thinks that you can’t eat soup unless there is bread to go with it.  Since there is no yeast and no waiting for bread to rise in a cold kitchen, soda bread whips up in a matter of a few minutes, bakes in about a half hour and cools for 30-60 minutes before serving.  It’s a hardy loaf as well, so one slice is very satisfying. Soda bread is also a nice blank canvas, so it can be changed up (non-traditionally) with spice mixes on top, nuts or raisins in the bread or other flavorings.   I recently decided alter my go-to soda bread recipe to use up some leftover pumpkin puree and I’ve been addicted to it ever since.  The loaf is still savory, so it goes very well with winter soups and stews.  The light orange color is beautiful and the subtle taste of pumpkin is very pleasing.

Pumpkin Soda Bread
Recipe type: Side
Cuisine: Irish (non traditional)
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
Golden colored soda bread flavored with pumpkin puree and pumpkin pie spices.
  • 3½ cups (1 lbs) all-purpose unbleached flour plus extra as needed
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1 Tbsp. brown or white sugar
  • ½ cup pumpkin puree (not pie filling)
  • 1 cup buttermilk, plus more as needed
  1. Preheat the oven to 450F/232C.
  2. Line a baking sheet with a baking mat or parchment paper.
  3. In a large bowl, whisk together the flour, baking soda, salt, sugar and pumpkin pie spice.
  4. In a small bowl, combine the pumpkin puree and 1 cup of buttermilk until smooth.
  5. Pour the wet ingredients into the dry and mix with a fork until the mixture just starts to come together. If it seems dry, add more buttermilk a Tbsp. at a time until the dough just comes together. The dough should be soft so do not overwork it.
  6. Turn the dough out onto a floured surface and shape it into a round 1½ inches high.
  7. Turn the dough over, flour side up, onto the baking pan.
  8. With a sharp knife, score a cross into the dough about ¼ inch deep.
  9. Bake the bread for 15 minutes and then lower the temperature to 400F/204C and bake an additional 20-30 minutes until the bread is browned and sounds hollow when tapped on the bottom.
  10. Set the bread on a rack to cool for a minimum of 30 minutes, but it's better if you can wait an hour.


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