Cast Iron

Carrot Soda Bread

June  7, 2014
Author Notes

Simply the easiest -- it doesn't even call for butter! -- and most delightful soda bread. I ate almost an entire loaf on my own for breakfast, just slathered with butter. This is adapted from the River Cottage classic soda bread recipe. —fiveandspice

  • Makes one 9-inch(ish) loaf
Ingredients
  • 4 cups flour (white or a mix of white and whole wheat)
  • 2 teaspoons baking soda (or shall we call it bicarbonate?)
  • 1 teaspoon salt
  • 1 1/2 cups shredded carrot
  • 1 3/4 cups buttermilk
  • 1 cup raisins
In This Recipe
Directions
  1. Heat your oven to 400° F. Stir together the flour, baking soda, and salt in a mixing bowl, then make a well in the center.
  2. Add the buttermilk and grated carrot to the well, then stir until everything is combined. Add the raisins and work them into the dough either with a wooden spoon or with your hands (a slightly sticky process, but doable), which also serves to briefly knead the dough into a very sticky shaggy ball.
  3. Turn the dough out into a 9-inch cast iron skillet (or similarly sized heavy baking pan). Bake until crusty and brown and the bottom sounds hollow when tapped, about 40 minutes. Remove the loaf from the pan and allow to cool (at least partially) on a cooling rack before tearing in.

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  • Elaine
    Elaine
  • Christa Risher
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  • fiveandspice
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  • Debbie
    Debbie
Review
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.