Pumpkin Soda Bread

5 from 2 votes

Pumpkin Soda Bread is moist, tender, and full of pumpkin and dried cranberries. It's an easy Fall treat! No yeast required, you'll have two warm and delicious loaves ready in just over an hour.

Prep Time10

Cook Time1

Course: Breakfast

Cuisine: American

Servings: Slices

Calories: 233kcal

Author: Lynn Polito

Equipment

Ingredients

4 ½ cups All Purpose Flour
1 teaspoon Baking Soda
4 teaspoon Baking Powder
1 teaspoon Salt
3 teaspoon Pumpkin Spice
1 cup Buttermilk or 1 cup whole milk with 2 tablespoons white vinegar
1 cup Sugar
1 can Pumpkin Puree 15 ounce can
3 large Eggs
1 cups Dried Cranberries

Instructions

Preheat the oven to 375°,
In a large bowl, mix together the flour, baking soda, baking powder, pumpkin spice, and salt. Set that aside.
In the bowl of a stand mixer, add the pumpkin puree, sugar, eggs, and buttermilk.
Fit the stand mixer with the paddle attachment and turn it on low. Mix the wet ingredients until fully combined.
Turn the stand mixer off and add the dry ingredients to the wet ingredients. Carefully turn the mixer on low and mix for 2 minutes until all the ingredients are mixed together.
Add the dried cranberries to the dough and mix until just combined.
While the batter is mixing, grease and flour two loaf pans.
Divide the dough between the two loaf pans.
Bake for 1 hour or until a knife is inserted into the middle of the loaf and comes out clean. Allow the loaves to cool slightly before cutting into slices.

Notes

If you don't have buttermilk, sour cream is a perfect substitute.
Make sure the loaf pans are well greased and floured. The dough will stick to the pans if they aren't greased. Don't use cooking spray. Butter and flour is the way to go!

Nutrition