The first time I had Irish Soda Bread, I think I was 10 years old. I remember it being dry and not very sweet. It left me with a "meh" feeling.
This Irish Soda Bread is quite the opposite. By swapping the raisins for cherries, the fruit sweetens up the bread a little bit. It's a quick bread that doesn't require yeast and waiting; the baking soda makes it rise!
It's nice to make some traditional Irish food around the holidays. All of the green stuff is fun, but there's something to be said for tradition and classic recipes.
This soda bread is crusty on the top and sweet and chewy on the inside. It's a great addition to your St. Patrick's Day line up!
Irish Soda Bread with Cherries & Whiskey
2 c. organic whole wheat pastry flour
2 T. organic cane sugar
3/4 tsp. sea salt
2 T. organic non-hydrogenated shortening, like Spectrum, cold
1/2 c. + 2 T almond milk or other non-dairy milk
1/4 c. whiskey
1/2 tsp. baking soda
1/2 banana, smushed
1/2 c. dried cherries, or other dried fruit
20 minutes before beginning, place your shortening in the fridge.
Preheat the oven to 375°. Grease a bread pan with coconut oil or shortening.
In a large bowl, combine the flour, sugar, salt, cherries, and baking soda. Add the shortening, banana, whiskey, and milk. The best way to do it: mush it with your hands!
Once everything is incorporated, place it in the bread pan. Bake the bread for 35-45 minutes. The bread should be firm on top, but soft in the middle.
When you're ready and the bread has cooled, slice the bread and serve! It's a fun twist on a classic Irish recipe.