Pumpkin Soda Bread

Yesterday, I planned to bake some whole wheat bread.  When I went to the pantry to get out my spare bag of whole wheat flour, it turned out that it was a bag of granulated sugar instead.  How could this happen?  I never run out of whole wheat flour!  Last week, I ran out of both brown sugar and butter… Both are staples in my kitchen.

I seem to be having trouble keeping my kitchen stocked lately…  I haven’t really been on a regular grocery shopping schedule, and I’ve been completely winging it on a meal plan. Between our busy schedules and weekly CSA shares, I have gotten away with it.

Since the CSA share doesn’t typically include whole wheat flour, though, I had to come up with something else for dinner last night since I didn’t have the ingredients for whole wheat bread.  I was also running out of time since I had wasted most of the afternoon debating what to make to go with our salads for dinner. I considered some biscuits, but I didn’t have any buttermilk. I thought about muffins, but I wasn’t really in the mood.  Then, I remembered the recipe for Irish Soda Bread from The Sophisticated Gourmet that I had tried a while ago (over a year!).

I thought about just making a plain soda bread, but I also knew that I haven’t done much recipe development for the blog lately, either. Since I had just made puree from 4 pumpkins that I picked from the garden, I decided to attempt a pumpkin soda bread. Everything’s better with pumpkin, right?

The bread turned out pretty well.  I halved the original recipe when I was developing my pumpkin version since I only needed one loaf.  It’s not a typical sweet pumpkin bread… The pumpkin flavor is subtle, but I think it definitely helped to keep the bread nice and moist.  Both my hubby and I enjoyed it… It was especially tasty with a nice healthy smear of apple butter on top!

Pumpkin Soda Bread

(adapted from The Sophisticated Gourmet)

  • 2 cups all purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup milk

Preheat the oven to 400°F.  Line a baking sheet with parchment or a nonstick liner (or lightly grease), and set aside.

In a mixing bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg to remove any lumps.

In a separate bowl (or a measuring cup), whisk together the pumpkin puree and milk.  Add the pumpkin and milk mixture to the dry ingredients. 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 prepared baking sheet. Score the loaf with a sharp knife in the shape of an X.

Bake for about 35 minutes until the bread sounds hollow when tapped.  Transfer to a wire rack.  Cool for at least 30 minutes prior to slicing.

19 Responses to Pumpkin Soda Bread

  1. I haven’t made this since I last posted it, but the addition of pumpkin is fantastic! I’ll have to try it when I make soda bread (hopefully soon!).

    Thanks for the mention!

  2. I am so ready for pumpkin season! I love anything with pumpkin in it. Must be lovely with the addition of apple butter. Did you make that yourself also?

  3. I love soda bread! My mom used to make that when I was little for a side with dinner all the time. This is such a nice spin on it, I have to try it!

  4. what a great idea! i adore sodabread, though usually only end up making it around st. patrick’s day. an excuse to make a seasonal version (with pumpkin!) is more than fine by me.

    cheers and thanks,

    *heather*

  5. Wow. I love Irish soda bread, but I never thought to add pumpkin in there. I can’t wait to try this and enjoy all its yummy flavors.

  6. I’ve had that happen to me before, too! Went to the pantry to get out a new bag of flour, and discovered it was actually granulated sugar. Ugh.

    This bread looks lovely! I like that it has just a hint of pumpkin flavor, so I definitely want to try it. I’ll have made apple butter after this weekend too, so I’ll be ready! :-)