Pumpkin soda bread is a delicious baked treat for fall. These home baked loaves have a thick crumb with great pumpkin flavor, and are loaded with dried cranberries. Best of all, this quick bread recipe is super easy to make in only an hour!

I love soda breads for their wonderfully unique taste and texture. There are many different types of these yeast-free bread recipes, from sweet to savory. But what they have in common is that all use baking soda and buttermilk as leavening agents.

The result is a loaf with a delightfully dense yet tender crumb, and a thick crunchy crust.

Pumpkin soda bread has the classic texture we all love, plus your favorite autumn flavors like pumpkin and tart dried cranberries. It is hearty and lightly sweet - and delicious for breakfast, snack time, or dessert!

This simple quick bread recipe makes two rustic loaves and is very easy prep with no proofing needed. They bake for only 40 minutes, so in a snap you are enjoying big slices of warm, crusty and soft homemade bread. Heaven!

mixing milk with egg yolk — mix egg yolk with buttermilk

mixing pumpkin puree into the milk — add pumpkin puree

Ingredients

Flour. Can be gluten free. But note this will likely make the loaves denser.

Sugar. To make a sweet bread that is not as sweet as other quick breads like banana bread.

Salt. Baking essential to balance the flavors

Baking powder. Helps the loaves to have a soft, even texture

Baking soda. Key leavening agent to make soda bread.

Butter. Cubed and at room temperature.

Dried cranberries. Tart, juicy and sweet. Can omit or swap with other goodies.

Buttermilk. The tangy acid that works with baking soda to make bread to rise without yeast.

Pumpkin puree. Not canned pumpkin pie filling! Pumpkin puree is delicious earthy with just the right amount of sweetness.

Egg yolk. Makes the softest and fluffiest soda bread crumb possible.

Milk and sugar. To brush and sprinkle on top of the pumpkin soda bread before baking.

sifting flour in the bowl — sift flour in to a bowl

adding soft butter to the flour — add cubed butter

How to make pumpkin soda bread

Start with mixing all the wet ingredients in the medium size bowl. Separate egg yolk and add to the bowl. Add pumpkin purée and stir well. You can use store bought canned pumpkin purée or homemade if you have one.

Add full fat buttermilk and stir. I also added sugar to the wet mixture to dissolve it. Set the bowl aside.

adding crenberries to the flour — add dried cranberries

adding wet mixture to the dry mixture — add wet mixture to dry mixture

In the large mixing bowl add flour. Sift it if possible. Add baking soda and baking powder. Stir. Add chopped room temperature butter and using your hands mix it into the flour. The mixture should be even and bit crumbly. Add dried cranberries.

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Make a well and pour wet ingredients in. Using wooden spoon start mixing ingredients until sticky ball forms. Using your hands, pull it out and lay on a floured surface.

Using a knife separate dough in two pieces. Knead each piece for a minute and roll two balls. Place them on the cookie sheet lined with parchment paper.
Brush dough balls with milk and cover with sugar. Make about ½ inch cross slits on each ball. Place in the oven and bake for 1 hour.

rolled dough in the bowl — form a dough in the bowl

brushing dough with milk — roll two dough balls and brush with milk

dough ball with slits — cover with sugar and add slits

What is special about soda bread

The texture is dense but still remarkably soft. Soda bread is made with buttermilk and baking soda to create a rise without yeast. The combination of acidic milk with sodium bicarbonate causes a bubbly reaction, and gives the tight crumb a bit of fluffiness.

And because there is no yeast, the dough does not need to proof! Simply knead the dough briefly, separate and shape into two loaves, and bake for just over 30 minutes. So this recipe is actually easy and quick to bake from scratch.

What does it taste like

Pumpkin soda bread with tart cranberries has a warm, fall-tastic flavor. It is not overly sweet, and the pumpkin puree makes the dense crumb perfectly moist and fairly soft.

pumpkin soda bread on the parchment paper

Recipe variations

Easily make this a gluten free recipe! Swap all-purpose flour with your favorite GF baking alternative.
Omit the cranberries if you prefer. Or mix half and half with other dried fruits or chopped walnuts. You can also use raisins.
Make buttermilk from scratch if you do not have it available: For every 1 cup of buttermilk needed, add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole or 2% milk. Let the mixture sit for a few minutes before using in the recipe.

Frequently asked questions

Is soda bread healthy?

Well, it is about as healthy as any baked bread. Pumpkin soda bread does have a bounty of nutrients from pumpkin, like antioxidants and vitamins. Also, the baking soda and buttermilk combination can be good for gut health!

However, the recipe as-is does contain gluten and sugar - which are not exactly "good" for you.

What is the difference between canned pumpkin and pumpkin puree?

Canned pumpkin and pumpkin puree are the same. Both are just packed with cooked and mashed pumpkin.

Pumpkin pie filling, however, is not at all the same! Pie filling includes sugar and spice for a wildly different ingredient.

a piece of pumpkin soda bread with craberries in hand

Storage

Leftovers. Store pumpkin soda bread leftovers in the air tight container or just in a ziplock bag on the counter for up to 5 days. You can store it in the fridge as well for longer time but make sure to add couple paper towels to catch extra moisture.

Freezer. Freeze bread in the freezer friendly container or bag for up to 3 months. You can slice it and individually wrap pieces in plastic wrap or foil for easy access.

Reheat. Reheat in the microwave for 15-30 second, depending on how hot you want you bread to be. Spread some butter on top and enjoy.

More pumpkin recipes

You may also like my other fall recipes like Turkey cacciatore and Air fryer turkey nuggets.

Pumpkin Soda Bread

Yield: 16

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

5 cups flour
½ cup sugar
½ teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
4 tablespoon cubed butter, room temperature
1 cup dried cranberries
1 ½ cup buttermilk
1 cup pumpkin puree
1 egg yolk
milk for brushing and sugar for topping

Instructions

Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Mix buttermilk, egg yolk, pumpkin pure in a medium size bowl. Set aside.
In the large bowl combine flour, sugar, salt, soda and baking powder. Add cubed butter and using your fingers mix everything together, the mixture should be crumbly. Add cranberries and mix.
Make a well and add wet ingredients. Using wooden spoon mix it all up until the dough forms. Flour the kitchen counter and your hands and pull the dough out of the bowl. Separate in two.
Knead each one and shape into a round. Place on the baking dish. Brush each round with milk and cover with sugar. Using a sharp knife cut a ½ inch cross on each round.
Bake for 35-40 minutes, until golden brown.

Notes

I sliced each bread in about 8 pieces. Totally up to you how you want to slice it. Nutrition value is based on 16 pieces.

Freezer. Freeze bread in the freezer friendly container or bag for up to 3 months. You can slice it and individually wrap pieces in plastic wrap or foil for easy access.

Reheat. Reheat in the microwave for 15-30 second, depending on how hot you want you bread to be. Spread some butter on top and enjoy.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 282mgCarbohydrates: 48gFiber: 2gSugar: 16gProtein: 6g