Pumpkin Soda Bread

I was trying to hold off on the pumpkin recipes until October, I really was! But I was walking past my favorite gourmet food and produce store and there they were. Not all markets have them yet but this place did. A big display of pumpkins and squash and those little gourds that I love so much. Oh, all right, I give in. I really do love pumpkin.

What I will do is start off a little light. I usually kick off my fall baking with a pumpkin bread but I was thinking of what new version to make. The pumpkin bread we usually think of is a sweet quick bread but why not make an actual bread? No yeast and kneading this time. Just my favorite soda bread recipe adapted to include a light touch of pumpkin.

This bread is not really sweet although it's great with some honey drizzled on it. I ate it with butter and a bowl of soup. And it's going into the make again this season pile because it's that good.  Enjoy!

Pumpkin Soda Bread

by Anita Schecter

Prep Time: 15

Cook Time: 40

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Ingredients (serves 12)

• 4 Cups all purpose flour
• 2 Tablespoons sugar
• 1 Tablespoon baking powder
• 1 Teaspoon baking soda
• 1 1/2 Teaspoons salt
• 1 Stick unsalted butter, chilled and cut into 1" pieces
• 1 Egg
• 1 Cup buttermilk
• 2/3 Cup unsweetened pumpkin puree
• 1/4 Cup pumpkin or sunflower seeds

Instructions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter using either a fork or a pastry cutter until the mixture resembles large crumbs.

In a separate bowl, combine the egg, buttermilk and pumpkin puree. Fold the wet mixture into the dry until a dough ball forms and turn it out onto a floured surface. Kneed it lightly into a large loaf shape. You can place it on a baking sheet lined with parchment paper or bake it in a 9" pie dish, which is what I did. Press the seeds into the top of the dough so that they stick. Bake in a pre-heated 375 degree oven for 40 - 45 minutes or until a toothpick comes out clean.

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