When you hear “soda bread” you may think about St Patrick’s Day, but this twist on a classic Irish soda bread is delicious for the winter holidays. It’ll keep for the whole week of festivities (although it’s unlikely to last that long), freezes well, and can be made ahead. You can make a 9-inch cake pan, or you can make 4 mini loaves.
Versatile for Any Meal
This recipe is enjoyable at breakfast, snack time, or at your dinner table. To slice for breakfast, cut the loaf in half, slice it and toast it, and serve with butter. Or, slice the loaf into wedges for a bread basket to go along with your holiday roast at dinnertime. It’s not too sweet so pairs nicely with a pork roast, chicken, or beef.
This bread freezes well. To freeze, cut the bread into wedges or slices, and seal in a freezer bag. For best quality, consume within 4 months, but it will last indefinitely in the freezer.
A Nutrition Superstar
Tart cherries aren’t just a sweet and delicious addition to your baked goods and other recipes, they’re good for your health too! The provide vitamin C, vitamin A, copper, and flavonoids, including anthocyanins. The anthocyanins are found in the deep red pigment of the cherry and possess both antioxidant and anti-inflammatory properties. One study showed that regular tart cherry juice consumption helped to reduce cardiovascular risk factors in older adults by reducing systolic blood pressure and LDL cholesterol. Other studies suggest improvements in gut health. In most studies, participants drank tart cherry juice, however enjoying dried tart cherries as a snack or in your baking will likely help round out the antioxidants in your diet.
Holiday Soda Bread with Dried Tart Cherries
Ingredients
- 4 cups all purpose flour
- 2½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1/8 teaspoon kosher salt
- 6 tablespoons butter at room temp, plus more for greasing pan
- 2 cups nonfat Greek yogurt
- 6 tablespoons sugar
- 2 eggs at room temp
- 1 cup dried tart cherries coarsely chopped
- 1-2 tbsp Turbinado sugar, for topping optional
Instructions
- Preheat the oven to 350 degrees F.
- Butter a 9-inch cake pan (I used an 8-inch cake pan and had enough batter to fill one mini 4-inch loaf for a gift.). You can also use a vegetable spray - but the butter adds extra flavor.
- Mix the dry ingredients (flour, baking powder, and baking soda) in a medium bowl and set aside.
- Add the butter, sour cream and sugar to a mixing bowl. Using an electric mixer set to medium speed, mix until well blended. Add the eggs, one at a time, and blend well into sugar mixture.
- On low speed, gradually add the dry ingredients to the wet ingredients, about a third at a time. Blend until just combined (don't over beat). On low speed add the chopped dried cherries and mix until evenly distributed.
- Remove bowl from mixer, scrape down sides, and turn dough together with a rubber spatula (you can check out my video here).
- Transfer dough into the prepared pan, pressing into edges. Sprinkle the top of batter with the turbinado sugar (if desired). Bake for 45 minutes (mini loaf pan will only take 35 minutes).
- Allow to cool before slicing.
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