We’re going nuts over this soda bread! Just in time for St. Paddy’s Day, this Irish classic is baked with pecans for a delicious twist. The recipe comes from our friends at Newberry Pecans, an Alabama farm started in 1989 that grows over 900 pecan trees. Some of the trees in their orchard are over 30 years old! They take pride in their pecans, since the nut is native to America. Try your hand at their tasty recipe and use our Luna Nesting Set and Mini Luna for prepping, mixing and serving your Irish soda bread. Enjoy!
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:2¼ cups all-purpose flour
¾ cup pecan flour
1½ tsp. baking soda
1½ tsp. salt
1 cup toasted pecans, chopped
1 cup currants, soaked for 10 minutes in water
1½ cups cold buttermilk
Orange zest, from ½ an orange
- Preheat the oven to 350° F.
- Sift all-purpose flour and pecan flour together into a large bowl.
- Whisk in baking soda and salt.
- Drain currants in colander. Lightly pat dry with a paper towel.
- Stir pecans, currants and orange zest into the flour mixture.
- Add buttermilk and stir together until the mixture can be formed into a rough ball.
- Knead very briefly on a well-floured surface just until the dough can be shaped into a boule.
- Transfer to a baking sheet lined with parchment and score the top of the loaf with a sharp knife.
- Bake for 40-45 minutes until the top is lightly browned.
- Note: To make ¾ cup pecan meal, pulse toasted pecan halves or pieces in the food processor until chopped fine, but not wet.