Mouthwatering and Easy Rosemary Asiago Pumpkin Soda Bread
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I don’t know about you, but I’m planning for a small family Thanksgiving this year, and that includes downsizing and simplifying our usual menu. Instead of all the rolls, we’re doing this easy but fragrant rosemary, asiago, pumpkin soda bread.
What’s So Great About This Loaf
The asiago is nutty which plays off the earthiness of the pumpkin. Rosemary is that just nearly spicy herb that makes almost anything taste like there’s a Christmas tree nearby.
The pumpkin itself is barely noticable but it lends a gorgeous golden color to the loaf, and works to give the texture more of a moist crumb.
Altogether, it becomes this flavorful beauty that I’m already excited to use for a leftover turkey sandwich!
So, let’s talk about how you make it!
Making Your Savory Pumpkin Soda Bread
Much like making our Irish soda bread, this loaf is going to be really easy to throw together. It starts by getting your dry ingredients sifted together in your mixing bowl.
I like to sift everything because flour is notoriously clumpy lately. I go through more flour than most people, for sure, but seriously… there has not been an unclumpy bag yet this year!
So, sift! Okay?
All into the bowl of a stand mixer goes your flour, baking soda, baking powder, salt, asiago, and fresh chopped rosemary. Then, as per usual, I grate in my butter.
You can cut it in, but honestly, I find that I get the best butter distribution with grating. Try it!
Run your mixer for a little bit until the butter is broken up a bit more. Then, you’ll pour in the buttermilk, egg, and pumpkin purée. These I like to mix together in my glass measuring cup to make sure my dough is even.
Then, I give it 5 minutes in the mixer to built up a little bit of gluten.
Baking Your Pumpkin Soda Bread
To get a perfect loaf, you’ll first turn your dough out onto a floured surface. Use a bench scraper to help you form your soda bread dough into a nice smooth ball.
Move your ball to a lightly oiled cake pan, and give it a nice deep X cut.
Pop it into a nice 375ºF oven, and it will be ready in about 45 minutes.
Once it’s cool enough to handle, you can dig into it! Whether you rip off chunks or cut lovely slices, remember to safe a bit for leftover turkey sandwiches.
Crafting a Perfect Thanksgiving Leftover Sandwich
I am partial to lunch the day after Thanksgiving. Slice off two good chunks of your rosemary asiago pumpkin soda bread. Smear mayo on one side and cranberry sauce on the other side. Stack up some turkey, a little bit of brie, sliced tomato, and butter lettuce.
You’ll be thankful for me later. Haha!
Keeping this post short and sweet, because, well, honestly, there’s not that much to it. Mix it all together and bake it. You’ll have a flavorful loaf of bread with minimal effort and maximum results.
Here are the Tools You’ll Need
You likely have most of these tools already, but here are my recommendations for what to use:
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Rosemary Asiago Pumpkin Soda Bread
Equipment
- Stand mixer with dough hook attachment
- 2 cup glass measuring cup
- Mesh seive or flour sifter
- 9-inch nonstick cake pan
Ingredients
- 4 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp pink himalayan sea salt
- 2 Tbsp fresh chopped rosemary
- ½ cup asiago finely shredded
- ½ cup unsalted butter cold
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp lemon juice or vinegar)
- ¾ cup pumpkin purée
- 1 large egg
Instructions
- Preheat the oven to 375ºF. Butter your cake pan and set aside.
- Into the bowl of your stand mixer, sift together the flour, baking powder, baking soda, and salt. Add in the rosemary, asiago, and grate in your butter. Mix until everything is well distribute.
- In your glass measuring cup, whisk together the buttermilk, egg, and pumpkin. Pour this into the dry mix in your mixer.
- Once it's all combined, turn the speed up to medium-high for 5 minutes.
- Turn the dough out onto a floured surface and work it into a ball. Move the ball to your cake pan, and slice a deep X into the top.
- Sprinkle with additional asiago and rosemary for decoration, and bake for 45 minutes.
- Test the doneness by inserting a toothpick in the center. It should come out clean.
- Cool for 5 minutes in the pan before plating and serving. It's best served warm, but is also great at room temperature.
- Store in an airtight container for up to 4 days, but it'll be stale by the end of day 4.
- Definitely use it to make a sandwich at least once!
