 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
adapted from my kitchen addiction - /2010/09/pumpkin-soda-bread/ Ingredients:
2 cups all-purpose flour |
1 tablespoon brown sugar |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
1 cup pumpkin puree |
1/2 cup low-fat buttermilk |
3/4 cup pecans, coarsely chopped |
Directions:
1. Preheat oven to 400°F Line a baking sheet with parchment paper or lightly grease.
2. In a mixing bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together pumpkin puree and milk. Add to the dry ingredients. Stir until moistened, then add pecans and stir until combined.
4. Knead dough a few times by hand, 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.
5. Bake for 35-45 minutes, until the bread sounds hollow when tapped. Transfer to a wire rack and allow to cool at least 30 minutes before slicing.
|
|