Ever since I made my mom's Irish Soda Bread last week for St. Patrick's Day, I've been wondering what it would taste like with cranberries instead of raisins. I know, it sounds so yummy, doesn't it?
Since there are only mere crumbs left of the last loaf, I made another one. Well, ok, I'm on my third loaf now, I really do love this bread!
This last time I made it a little more healthy by using organic flour, Splenda, a sugar substitute, since I'm still on my Sugar Crush Challenge, and I added Craisins, dried cranberries, instead of raisins. It was even more scrumptious than I imagined as the cranberries added a little tartness to the sweetness of this bread. D-E-L-I-C-I-O-U-S!
And the amazing thing about this recipe, is you can not only make it for St. Patrick's Day too, but it will compliment your Thanksgiving meal too with the cranberries.
With its sweet, crispy crust and soft, moist center, this bread is sure to be your family's favorite no matter what time of year you serve it up.
Soda Bread with Cranberries
Makes 1 loaf
3 cups all-purpose flour, sifted (I used organic flour for this loaf)
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
3 Tablespoons Splenda (Stevia or plain granulated sugar)
1 and ½ cups Craisins (dried cranberries)
1 and 1/3 cups buttermilk
Preheat oven to 375F degrees.
Line cookie sheet with parchment paper or you can use an ungreased cookie sheet. Set aside.
In a large mixing bowl, add all dry ingredients – sifted flour, baking powder, baking soda, sea salt, and sugar.
Mix Craisins with flour mixture, making sure all Craisins are covered with flour mixture and Craisins are not clumped together.
Add in buttermilk.
Using a bread attachment on your stand mixer, blend all ingredients together until all flour is mixed.
If mixing by hand, place dough on a flour covered surface and knead about 10 times.
Dough should be sticky.
Place on prepared cookie sheet and place into oven for 45 minutes.
After 45 minutes, remove from oven and brush with hot sugar water, brushing all exposed surfaces.
Place back into oven for 10 minutes, or until bread is a golden brown. Check after 5 minutes to be sure it doesn’t burn.
Remove from oven and let cool for 10 minutes before serving.
Best served with margarine or butter.
Ingredients for Glaze
2 Tablespoons Splenda (Stevia or plain granulated sugar)
2 Tablespoons hot water
Directions for glaze In a small bowl, add hot water and sugar. Mix together and brush over bread. Return to steps above.
- If you find you run out of buttermilk or don't have any on hand when you want to make this bread, for 1 cup of buttermilk, you can substitute 1 cup of milk with either 1 Tablespoon of white vinegar or lemon juice, letting it sit for 5 minutes before using it in the recipe.
- Or you can substitute 1 cup plain yogurt for 1 cup of buttermilk.
- If bread is not sticky after mixing all the ingredients together, add a little buttermilk at a time until dough is sticky. Or you can use any of the above buttermilk substitutes.
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Shared with: Sweet and Savoury Sunday #105, Munching Mondays #83