Description
A simple and easy-to-prepare bread we love to do around Easter: Carrot Cake Soda Bread. Great for an Easter brunch or breakfast. So good!
Ingredients
2 1/2 cups (330g) all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cardamom
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
3.5 oz. (100g) carrots, grated
1.8 oz. (50g) raisins
1 oz. (30g) walnuts, chopped
7 fl. oz. (200ml) buttermilk
3 tbsp maple syrup
some milk (or plant-based alternative) for brushing the loaf
Instructions
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside.
2. Add flour, baking soda, cinnamon, salt, cardamom, ginger, and nutmeg in a large bowl and mix to combine. Add the grated carrots, raisins, and chopped walnuts and fold in. Combine buttermilk and maple syrup, add it to the bowl and mix everything (with a rubber spatula) until just combined – do not overmix the dough.
3. Shape the dough into a large ball and place it on the baking sheet. If the dough is too sticky, sprinkle some flour on top – this will make it easier to handle the dough. Use a sharp knife and cut a cross into the loaf that goes almost all the way down to the baking sheet.
4. Brush the loaf with some milk and bake for about 30-35 minutes or until the bread looks golden and sounds hollow when you knock on the bottom. Take it out of the oven and let it cool down on a wire rack. The bread is best when still slightly warm. Enjoy!
Notes
+ if the dough is very sticky, you can work with a little extra flour, but wetting your hands works equally well
+ same for the knife – a wet knife will cut the dough easier