Pumpkin Soda Bread

Recipe by Kim Shahabudin

For more, check out her blog SmugfaceLazybones

You will need:

300g wholemeal flour
150g plain flour
2 tsps cream of tartar
1 tsp bicarbonate of soda
1.5 tsp salt
Handful of seeds (I used pumpkin and linseed)
1 tsp turmeric
1 tsp each cumin and nigella seeds
300g cooked and mashed pumpkin (see below for how to make this)
100ml plain yogurt
100-200ml milk (as needed)

1. For the pumpkin: you can either roast or boil the pumpkin till soft. I find it easier to roast if it’s shredded, and boil if it’s chunked. If you roast, add a sprinkle of cooking oil to stop it sticking to the pan. It can take as little as 10 or as much as 40 mins, depends on the size of the pieces and the amount of water in the pumpkin so test with a fork or knife tip.

2. When soft, mash fairly thoroughly with a fork or masher, then put in a sieve and drain for as long as you can – at least 30 mins.

3. Cool before measuring out about 300g – a bit more or less won’t hurt. If you have a lot leftover you can freeze it to add to soups, curries, muffins or cheese scones for an extra veg hit.

4. For the bread: Heat the oven to 220C. If you are baking in a Dutch oven/covered casserole, place this in the oven on the middle shelf to pre-heat.

5. Mix the dry ingredients in a large bowl, make a well in the centre, then add the mashed pumpkin and yogurt, mixing together in the well.

6. Add about half the milk and start to draw in the flour as you mix. Add more milk as necessary to make a very soft dough.

7. Turn out onto a floured surface and gather together into a rough ball – do not knead.

8. Place on baking paper and cut a deep cross or star in the top.

9. Take the pot out of the oven, carefully drop the dough in on its paper, cover with the lid, and put back in the oven. Alternatively place the dough on its paper in a round cake tin (anything from 8"-10" will be fine).

10. Bake for 15 mins at the high heat, then remove the lid if baking in a pot, and reduce the heat to 180C for a further 30-45 mins. The bread will be firm in the centre of the top and on the base when done.

11. Remove the paper and cool on a rack for as long as you can bear.

I like it with cheese or jam. It’s very moist when it’s fresh, but excellent toasted once it’s dried out a bit.

Pumpkin Soda Bread: Text