So this is my third soda bread creation this year, it’s getting to be a habit!

With this loaf I decided to adapt to the taste and appearance to something I wanted. I have basically made a hybrid version of the Mary Berry recipe and the one from the plant-based diet revolution recipe. I added maple syrup, sultanas and topped with pumpkin seeds. I also decided that I wanted to use a loaf tin, instead of making a traditional round loaf.


15 g vegetable fat spread (I have a tub of ‘Pure Dairy Free Buttery Taste’ that needs using up)

12 oz spelt wholemeal flour

3/4 tsp bicarbonate of soda

3/4 tsp salt

300ml buttermilk

2 tbsp maple syrup

1 tbsp water

1/2 cup sultanas

Handful of pumpkin seeds


  1. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6).
  2. Put the flour in a large bowl. Add the butter and rub it in with your fingertips. Stir in the bicarbonate of soda and salt. Pour in the buttermilk, 2 tablespoons of maple syrup and 1 tablespoon of warm water. Briefly mix the ingredients. The dough should be very soft and sticky.
  3. Put the dough loaf tin and sprinkle the top of the loaf with a handful of pumpkin seeds and little flour.
  4. Bake for 30 – 35 minutes or until risen and golden brown. Tap the base of the loaf to see if it cooked: it should sound hollow. Transfer to a wire rack to cool.

OMG. This was just gorgeous, straight out of the oven. That satisfying hollow sound when I tapped the bottom. When freshly cut and sliced it was warm and soft inside with a perfect crunchy crust.

This will be fantastic for breakfast with a cup of tea.

Before I go, just thought I’d share the inspiration for this baking craze. Driving home from work one day, I was listening to ‘One Dish’ by Andi Oliver. The first episode was a joyful conversation between her and Briony May Williams about all things soda bread. As I was speeding along the M25, my mouth was watering the whole time and I was thinking I’ve just got to make this! Weird huh?

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