Butter Pecan Irish Soda Bread

Get ready for Saint Patrick’s Day with our innovative take on the beloved tradition of Irish Soda Bread. Combining the richness of butter, the crunch of pecans, and the distinctive taste of Irish soda bread, this recipe promises a perfect blend of textures and tastes. You can also try our Buttermilk Irish Soda Bread with Fennel Pollen for a more classic take on this dish.

Why Pecans In Soda Bread?

Usually, soda bread has raisins in it. But we were tired Drawing upon the traditions of his Irish great-grandmother, who baked up a storm in her Point Breeze kitchen for decades, Editor in Chief Keith Recker skips the usual raisins in this recipe, and instead explores pecans. It’s perfect for breakfasts, brunches, or afternoon teas, so get your baking apron on. Put a kettle on to make a pot of tea. And let’s get to work on this Butter Pecan Irish Soda Bread.

Butter Pecan Irish Soda Bread

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• Author: Keith Recker

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Description

A sweet twist on a family soda bread recipe.

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Ingredients

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For the bread:

• 2 cups buttermilk
• 2 eggs
• 4 ½ cups flour (measured and leveled)
• 4 tablespoons sugar
• 1 ½ teasoons baking soda
• 1 teaspoon salt
• 6 tablespoons butter, cubed, straight from the fridge
• 1 cup currants or roughly chopped pecans (optional)

For the topping:

• ½ cup pecan halves
• 4 tablespoons butter
• 1 teaspoon cinnamon
• 4 tablespoons sugar for sprinkling, divided

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Instructions

1. Grease a 12” cast iron skillet and preheat oven to 400F.
2. In a small mixing bowl, combine egg and buttermilk.
3. In a separate mixing bowl, combine flour, sugar, baking soda, and salt.
4. Add cold, cubed butter to the bowl of dry ingredients. Using very clean hands, incorporate butter by punching cubes of butter between your forefingers and thumbs. You will want the butter to disappear into the mixture.
5. Add buttermilk and eggs and then stir well to combine.
6. Turn the dough out onto a floured surface and kneed for a minute or two. The mixture is meant to be dry, but if it seems too dry, you can then brush a bit of buttermilk on top and kneed some more.
7. Pat the dough into a nicely rounded mound. Use a knife to score it with an X.
8. To prepare the topping, place pecans and butter in a skillet. Then over high heat, sautee the pecans, adding cinnamon and a scant sprinkle of sugar. When the butter begins to brown a bit, remove from heat.
9. Using a fork, remove pecans from the butter and press them gently onto the surface of the dough. When finished, pour the cinnamon and butter evenly across the top of the loaf.
10. Bake approximately 40 minutes, until golden brown. Remove from skillet to cool. Eat with loads of fresh Irish butter and then perhaps a drizzle of honey.
11. Store tightly wrapped for up to a week.

Recipe, Styling, and Photography by Keith Recker

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