The Pumpkin Soda Bread Recipe The use of grated pumpkin ensures this quick bread keeps moist for days. A perfect accompaniment for soup.
1 3⁄4 cups all-purpose flour,
plus extra for dusting
3⁄4 cup whole wheat flour
1 tsp baking soda
½ tsp fine salt
1⁄3 cup pumpkin seeds
5oz (120g) pumpkin or butternut
squash, coarsely grated
1 1⁄4 cups buttermilk
1 Preheat the oven to 425°F (220°C). In a large bowl, mix the flour, baking soda, and salt.
2 Add the grated pumpkin and seeds and stir well to combine so that no clumps remain.
3 Make a well in the center and pour in the buttermilk. Stir together to form a loose dough.
4 Use your hands to bring the mixture together into a ball, then turn out onto a floured surface.
5 Knead the dough for 2 minutes until it forms a smooth mass. You may need to add flour.
6 Shape the dough into a round 6in (15cm) in diameter. Place on a lined baking sheet.
7 Use a sharp knife to slash a cross into the top. This helps the bread to rise when baking.
8 Cook in the middle of the oven for 30 minutes, until risen. Reduce to 400°F (200°C).
9 Cook for another 20 minutes. The base should sound hollow when tapped.
10 Transfer the bread to a wire rack and allow it to cool for at least 20 minutes before serving. Cut the bread into wedges or slices, and serve as an accompaniment to soups and stews. STORE This will keep, well wrapped in paper, for 3 days.
|Pumpkin Soda Bread|