Rosemary Rum Raisin Soda Bread with Pecans

Vegetarian
Health score
11%
Rosemary Rum Raisin Soda Bread with Pecans
45 min.
16
185kcal

Suggestions

This rosemary rum raisin soda bread with pecans is a delicious twist on traditional Irish soda bread. The addition of rosemary and rum-soaked raisins gives the bread a unique and sophisticated flavor, while the pecans add a nice crunch. This bread is perfect for a special occasion breakfast or brunch, and it also makes a wonderful dessert. With a generous slather of butter, it's simply irresistible! The best part about this bread is that it's incredibly easy to make. You don't need any special equipment or skills – just a few simple ingredients and a little time. The dough comes together quickly, and the baking process is straightforward. Plus, the aroma of rosemary and rum filling your kitchen while the bread bakes is absolutely heavenly. This bread is a must-try for anyone who loves unique and flavorful baked goods. It's a perfect blend of sweet and savory, with a hint of sophistication from the rum and rosemary. Whether you're serving it for breakfast, brunch, or dessert, your guests will surely be impressed. So, why not give it a try? You'll be delighted by the wonderful flavors and how easy it is to make this special treat.

Ingredients

  • 0.5 cup raisins 
  • 0.3 cup rum dark
  • 0.3 cup rum dark
  • cups flour for dusting all-purpose
  • cups flour whole wheat
  • teaspoons baking soda 
  • teaspoon salt 
  • tablespoon rosemary leaves fresh finely chopped
  • 0.5 cup pecans toasted roughly chopped
  • 1.5 cups yogurt plain
  • tablespoon honey 
  • tablespoon milk 
  • 0.8 teaspoon sesame seed (Sesame seeds or rolled oats are nice substitutes, if you're not an anise lover.)

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • knife
  • whisk
  • mixing bowl
  • wire rack
  • toothpicks

Directions

  1. Combine the rum and raisins in a small saucepan. Bring to a boil. Simmer for 30 seconds, then remove from heat. Cover and allow the raisins to macerate for at least 4 hours, but preferably overnight.
  2. When youre ready to bake the bread, preheat the oven to 375F.
  3. Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.
  4. In a large mixing bowl whisk together the flours, baking soda, salt, and rosemary. Stir in the toasted pecans.
  5. In a separate bowl combine the raisins with the rum, the yogurt, and honey.
  6. Add the wet ingredients to the dry.
  7. Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.
  8. Add additional yogurt one teaspoon at a time if its too dry. You want a stiff, slightly tacky ball.
  9. Turn dough onto a lightly floured board and shape into a round loaf. (Dont over-knead the dough. Too much kneading will produce a tough bread.).
  10. Transfer the loaf to the prepared baking sheet. Use a sharp knife to make deep slashes across the top of the loaf, 4-6 cuts about half way through.
  11. Brush the top with milk.
  12. Sprinkle with seeds or oats if using.
  13. Bake for 40-45 minutes, until a toothpick comes out clean. When you tap the loaf, it will sound hollow.
  14. Cool on a wire rack.
  15. Serve warm or at room temperature with a generous slather of butter.

Nutrition Facts

Calories185kcal
Protein11.56%
Fat19.38%
Carbs69.06%

Properties

Glycemic Index
19.88
Glycemic Load
11.34
Inflammation Score
-3
Nutrition Score
7.79%

Flavonoids

Cyanidin
0.33mg
Delphinidin
0.23mg
Catechin
0.22mg
Epigallocatechin
0.17mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.07mg
Naringenin
0.03mg

Nutrients percent of daily need

Calories:185.03kcal
9.25%
Fat:3.61g
5.55%
Saturated Fat:0.8g
4.98%
Carbohydrates:28.95g
9.65%
Net Carbohydrates:26.28g
9.56%
Sugar:2.42g
2.69%
Cholesterol:3.1mg
1.03%
Sodium:295.14mg
12.83%
Alcohol:3.34g
18.56%
Protein:4.85g
9.69%
Manganese:0.88mg
43.78%
Selenium:15.28Β΅g
21.83%
Vitamin B1:0.23mg
15.47%
Fiber:2.66g
10.65%
Phosphorus:106.29mg
10.63%
Folate:37.87Β΅g
9.47%
Vitamin B3:1.78mg
8.9%
Vitamin B2:0.15mg
8.79%
Iron:1.5mg
8.36%
Magnesium:32.43mg
8.11%
Copper:0.14mg
7.19%
Zinc:0.8mg
5.35%
Vitamin B6:0.09mg
4.62%
Potassium:160.43mg
4.58%
Calcium:41.3mg
4.13%
Vitamin B5:0.28mg
2.82%
Vitamin B12:0.09Β΅g
1.5%
Vitamin E:0.17mg
1.16%
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