Muffin Mania #6 Cranberry Orange Soda Bread

I was going to start a Whole 30 on March 1st. Then I realized St. Patrick’s day is on March 17th. I know for most people St. Patrick’s day isn’t that big of deal but for me, it’s almost as big as Christmas, as far as food goes. I always have my friends who like it, over for a traditional corned beef dinner with several different kinds of soda breads and desserts.

My passion for St. Patrick’s Day started the second time I went to college. I know you are thinking green beer and a night out at the bar. It couldn’t be further from that. My second trip to college, I got involved with a group of people on campus who volunteered at the Presentation sisters annual St. Patrick’s day block party. Yep, I am so cool I partied with the Nuns. It was a big community party with tons of stuff for the kids to take part in and tons of corned beef, cabbage and soda bread to eat.

The first year I volunteered, I was in the kitchen with the older ladies. I didn’t appreciate it as much then as I would now because I was a long way from wanting to learn how to cook at that point in my life. But one of my best food memories is entering that kitchen for the first time and seeing row after row of craggy, rustic, rough looking soda bread. I didn’t know what it was but it was so pretty and smelled so good. I got one taste and was hooked for life.

The second year, the Nuns discovered my secret talent of being able to make balloon sculpture and moved me into the room with the kids entertainment. I never got to go back to the kitchen again.

Cranberry Orange Soda Bread

• Difficulty: Easy
• Print

Adapted From Kitchen Treaty

2 cups all-purpose flour

2 TBS sugar

1 tsp baking soda

1 tsp salt

4 TBS cold butter, cut into cubes

1/2 cup plus 6 TBS buttermilk

3 TBS lightly beaten egg

1/2 tsp orange zest

1/2 cup dried cranberries

Pre heat the oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking soda and salt. Add the butter and use two knives to cut it into the flour until the butter is the size of rice. Add dried cranberries and stir well.

In a small bowl, combine the buttermilk, egg, and orange zest.

Add the wet ingredients to the dry ingredients and stir to combine. Lightly flour a cutting board. Turn out the dough and knead a minute or two, until it all comes together.

Shape into a round loaf. Cut an x across the top about 1/4 inch deep. Place on a baking sheet. Bake at 350 degrees for 40 minutes. Remove from the pan and cool on a rack.