Cumin and Pumpkin Soda bread

Unless you have a large family ,if you are cooking a large pumpkin like Crown prince you will have a lot left over. A great way to use them up is in baking and if you’ve cooked the squash for dinner the night before this soda bread recipe is quick enough to be served fresh with some butter the next morning for a delicious breakfast.

You don’t need to use pre cooked squash though. If you are looking to increase the amount of fruit and vegetables you eat then why not buy some butternut squash to give this a go as a savoury way to boost your day. Squashes and pumpkins are high in potassium and beta carotene. They also contain calcium, magnesium, vitamin E and C. Pumpkin seeds contain omega 3, iron, magnesium and zinc and along with the wholegrain flour are a good source of protein.


Serves: 4

Cooking Time: 35 minutes to 1 hour

5 a day per serving: 1


  • 300g plain wholemeal flour 
  • 300g squash/pumpkin
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1/4 tsp ground white pepper
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 50g pumpkin seeds
  • 1 egg
  • 300ml buttermilk or 100g yoghurt and 200ml milk


Preheat the oven to 220°C

If you are cooking squash from fresh then peel and chop the squash in to small chunks, coat with oil and the spices and roast for rough 15 minutes until golden brown.

Meanwhile sift together the flour, salt, and baking soda in a large bowl and mix in the pumpkin seeds.

In jug whisk the egg with the buttermilk or yoghurt.

I like to cook my bread in a dutch oven or casserole dish which helps to increase the bread’s spring. If you want to use one then put it in the oven to heat up.

When the squash is cooked, remove from the oven and mash lightly before adding to the flour mixture. Give it all a good stir so that the squash is incorporated. Add most of the milk mixture and incorporate with a large spoon or your hands. Keep adding the milk mixture or additional milk if the mixture is dry.

Turn onto a floured work surface and gently bring the dough together into a round about 4cm thick. Cut a deep cross on top.


Place the bread on a floured baking sheet or remove the dutch oven from the oven and place some flour on the base before adding the bread.

Bake for 15 minutes. Turn down the heat to 180°C and bake for 20-30 minutes more. Remove the lid from the dutch oven 10 minutes before the end.

When done, the loaf will be golden brown, risen and slightly hollow when tapped on the bottom.


Leave to cool for at least 15 minutes before serving.


4 Comments Add yours

  1. Sheree says:

    Looks fabulous!


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