Cranberry Soda Bread in Your Pressure Cooker
Cranberry Soda Bread Colleen Kennedy Cranberry Soda Bread recipe is perfect for Thanksgiving breakfast or dessert. Christmas Bread recipe. Cranberry Bread is a twist on the classic Irish Soda Bread. Similar to cranberry scones in taste and texture.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 cups fresh or frozen cranberries
- 4 ½ cups flour
- 1 ½ cups sugar divided
- 2 ½ teaspoons baking powder
- dash salt
- 1 teaspoon baking soda
- ½ cup softened butter
- 2 tablespoons lime zest optional but gives a fun, festive vibe
- 2 cups buttermilk
- ½ cup heavy cream
- 1 large egg
- Coarse sugar for dusting
Instructions
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for the final baking step.
- In a big bowl, stir flour, 1 cup sugar, baking powder, baking soda, and a dash of salt. Then cut in the softened butter till it looks like coarse crumbs.
- Mix in the cranberries and lime zest if you’re using it. Then make a well to pour in buttermilk and heavy cream.
- Stir gently just till it's combined. No overmixing or you lose the tender pull you want in the bread.
- Move your dough to a floured spot and shape a round loaf about an inch thick. Then pop it on a parchment-lined baking sheet.
- Sprinkle the last sugar on top and cut a cross in the middle so the bread bakes evenly. Bake 30-35 minutes till it’s golden and a toothpick comes out clean. Let the float valve and steam cues tell you the cooker’s done then do a slow release.
Notes
Tip: For sweeter berries, slice the cranberries in half and toss them with a little sugar before adding to the batter. For a sweeter loaf overall add in an additional 2-4 TBS sugar to the dough.