Cleaning Out ThePantry #5 Irish Soda Bread, 2 Ways

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St. Patrick’s day is just two weeks away so I have scoured the internet for the best soda bread recipes and here is what I found.  Your good at making soda bread #1.*

When I found this recipe for  soda bread using pumpkin, I just happened to have some pumpkin puree leftover from a millet recipe I made earlier in the week.    The rolls don’t really taste like pumpkin. The pumpkin really is there to make these rolls nicely moist, which is really nice as one of the biggest complaints about soda bread is its often dry, crumbly texture. This soda bread is best right out of the oven or toasted.

Pumpkin Oatmeal Soda Bread Rolls

1 cup rolled oats

1 1/4 cup flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 cup pumpkin puree (not pumpkin pie filling)

1/2 cup buttermilk

Preheat the oven to 350 degrees.  In a blender, place 1/2 cup of the rolled oats and blend until you have a four.  Meanwhile, combine the half cup of whole rolled oats, oat flour, all purpose flour, baking powder, baking soda, and salt; mix well.  In a small bowl, mix the pumpkin puree and buttermilk; mix well.  Add the wet ingredients to the dry ingredients and mix until combined.  Dust your counter with flour and turn out the dough and knead it for 1-2 minutes. Divide the dough into 4 pieces.  Place each roll  on a baking pan sprayed with non-stick cooking spray.  Using a sharp knife cut a 1/4 inch x in the top of each roll.  Bake 30 -35 minutes. Remove the rolls from the pan to a cooling rack and cool completely.  

I tried this cinnamon and raisin soda bread recipe in honor of my best friend, Steph, whose answer to life’s most difficult questions is to add more cinnamon.

Pantry items used – canned pumpkin and buttermilk powder

Cinnamon Raisin Soda Bread

2 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp caraway seeds

3/4 tsp cinnamon

1/4 tsp salt

6 TBS raisins or Craisins

3/4 cup buttermilk

1/2 tsp vanilla, optional

Preheat the oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda, caraway seeds, cinnamon, salt, and raisins. In a seperate small bowl, combine the buttermilk and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined .Dust your counter with flour and turn out the dough and knead it for 1-2 minutes. Place the dough on a baking sheet sprayed with non-stick cooking spray.  Using a sharp knife cut a 1/4 inch x in the top of the dough.  Bake 30 -35 minutes. Remove the bread from the pan to a cooling rack and cool completely

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