Monday, November 22, 2010
Pumpkin Irish Soda Bread
Yes, I'm still on my pumpkin kick, at least for a little while longer. After all the sweets, however, I thought I'd share something a little well, not so much savory, just not nearly as sweet. So, I decided to make this pumpkin soda bread.
I've made Irish soda bread many times before and loved it. I think it's great that you can get up in the morning, whip this up, and have a crusty loaf of freshly baked bread for your breakfast and all in under an hour. So, considering the pumpkin trip I was on, I could not resist when I saw this recipe for a pumpkin version of it.
I did make a couple of changes to the recipe. I used a mixture of vinegar and milk instead of regular milk since the baking soda needs an acid to react with if the bread is going to rise. Buttermilk would work the same way if you wanted to use that instead. I also sprinkled my loaf with cinnamon-sugar before baking since cinnamon goes so well with pumpkin and I wanted my bread to have a touch of sweet.
The finished loaf was perfect (even if it doesn't photograph that well). The pumpkin turned the bread a gorgeous orange color. As for the flavor, the pumpkin was not a strong presence, but at the same time, it gave the bread a really special taste that I absolutely enjoyed. Granted, this may not be the most authentic version of soda bread but I guarantee that it is the most delicious version you will ever eat.
Pumpkin Soda Bread (My Kitchen Addiction)
2 c. all-purpose flour
1 Tbsp. brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. pumpkin puree
1/2 c. milk (I used 1/2 Tbsp. vinegar + milk to make 1/2 cup, or use buttermilk if you have it)
cinnamon-sugar (for sprinkling)
Preheat the oven to 400F. Line a baking sheet with parchment or a nonstick liner (or lightly grease) and set aside.
Combine the flour, brown sugar, baking soda, cinnamon, and salt. Whisk together the pumpkin puree and milk. Add the pumpkin-milk mixture to the dry ingredients and stir until combined.
Knead a few times by hand (the dough will be a bit sticky), then shape into a loaf and place on the baking sheet (I lightly dusted my baking sheet with flour). Score the loaf with a sharp knife in the shape of an "x".
Bake 35 minutes or until the bread sounds hollow when tapped. Transfer to a wire rack and let cool at least 30 min. before slicing. (I couldn't wait that long and just started eating it right away. But, if you've got the patience . . . )