Served straight from the oven, nothing is more delicious than this quick and easy pumpkin soda bread recipe.
Makes 1 loaf
Prep Time: 1 hour
Set Time: 35-40 minutes
Ingredients
For the Pumpkin puree
250g fresh pumpkin, seeds removed, chopped
Drizzle of oil
1 1/2 cups buttermilk
1 egg yolk
5 cups plain or wholewheat flour
½ cup caster or brown sugar
½ tsp salt
2 tsp baking powder
1 tsp bicarbonate of soda
4 tbsp softened butter
1 cup dried cranberries or sultanas
A little milk, to glaze
Method
- Place the chopped pumpkin on a baking sheet lined with greaseproof paper. Drizzle with oil, mix to coat.
- Roast in the preheated oven at 200C for 15-20 minutes, or until softened. Whiz in a food processor until smooth. Transfer to a plate and allow to cool.
- In a bowl, combine the buttermilk, egg yolk and pumpkin puree.
- In another bowl mix the flour, sugar, salt, baking powder, bicarbonate of soda. Add the butter and dried fruit. Mix thoroughly until the butter is blended.
- Gradually mix the wet ingredients into the flour mixture, until all the dried ingredients are mixed in.
- Tip the dough onto the baking sheet. Shape it into a loaf. Brush with a little milk to glaze.
- Bake in the oven for 35-40 minutes, until crusty and hollow sounding when tapped underneath.
Top Tips
To make buttermilk, measure out the milk and add the juice of a whole lemon or 2 tablespoons vinegar. Stir and leave for 5 minutes, until curdled. Use in the recipe.
