Pumpkin Raisin Soda Bread

Jaye Fong
by Jaye Fong
1 Loaf
1 hr 15 min

Soda Bread is an Irish-style quick bread that is made using baking soda in place of yeast as a leavening agent! This makes for a harder, denser bread, which is perfect for soup, cool weather, and a nice smear of salted European butter! This soda bread will make a wonderful centerpiece to any fall spread and is perfect for a whole family to enjoy together. It is straight forward to make and looks great on the table!

This bread is also easy to make with children since it does not take a lot of delicate work or a lot of strength, but beware as the dough can be very sticky! Soda bread can be made sweet or savory, so feel free to decorate with pumpkin seeds or nuts as well to make all kinds of gourds!

Pumpkin Raisin Soda Bread loaf is all ready to be devoured!

Pre-oven: Loaf set in the parchment in a dutch oven tied up to create pumpkin shape!

Pre-oven: Loaf set in the parchment in a dutch oven tied up to create pumpkin shape!

Post-Oven - The loaf has expanded during baking to create the pumpkin shape!

The cinnamon stick finishes the pumpkin look!

Enjoy with some salted European butter!

Pumpkin Raisin Soda Bread
Recipe details
  • 1  Loaf
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 340g All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 285mL (~1 1/2 cups) buttermilk
  • 120g (1/2 cp) pumpkin puree
  • 150g (1 cp) golden or regular raisins
  • 1 cinnamon stick (for "stem")
Decorating & Shaping
  • handful of rolled oats (for topping)
  • 1 cinnamon stick (for "stem")
  • string (for shaping the loaf)

Preheat oven to 400 Degrees Fahrenheit
In a large bowl, whisk together flour, baking soda, baking powder, and salt.
In a separate bowl, whisk together buttermilk, pumpkin puree, and raisins.
Add wet ingredients to dry ingredients. Use a strong spatula to ensure all ingredients are folded together until combined evenly.
On a flour dusted work surface, gently knead for a minute, only until the bread pulls together and the filling is even. Shape into a ball.
Use 4 lengths of string or kitchen twine to create your pumpkin shape. Knot each one at the top individually. Then knot them all together. The bread will bake out slightly, so no need to tie too tightly!
Bake bread on parchment lined sheet, in dutch oven, or on a cast iron pan.
Bake 45 minutes - 1 hour or until hollow sounding.
Enjoy with salted butter!
  • Pumpkin Puree - You can substitute for home-made pumpkin puree, sweet potato, or squash!
  • Buttermilk: I never buy fresh buttermilk. If you do a lot of baking, I highly recommend buying powdered, which keeps well in the fridge once opened! You can make as much or as little as you need based on your recipe and it's always there if you need it for another recipe down the line.
  • Baking Sheet, Dutch Oven, or Cast Iron? -- I baked mine in a dutch oven, however this bread bakes equally as well on a parchment lined baking sheet or in a cast iron. The cast iron may produce a harder bottom on the bread.
  • When is it done? -- The bread should produce a hollow sound when tapped on the bottom. However if you aren't sure what you're looking for, you can also check doneness a few other ways: 1) internal temp of 190F. 2) Toothpick or skewer should come out clean. Since this is a wetter soda bread due to the pumpkin puree, you're looking for a completely clean stick!
Jaye Fong
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