| | Beetroot and pumpkin soda bread
Beetroot and pumpkin soda bread
Beetroot and pumpkin soda bread 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. Grease and lightly flour a large baking tray.
  2. Squeeze any excess liquid from the beetroot. Repeat with the pumpkin. Combine the flour, bicarbonate of soda and salt in a large bowl. Add the buttermilk and stir until a firm dough forms. Add the beetroot, pumpkin, fetta and 2 tbsp pepitas and knead to combine. Turn out onto a lightly floured surface and knead gently until smooth.
  3. Shape the dough into a large disc. Place on the prepared tray. Use a knife to cut a 2cm-deep cross in the top of the dough. Brush with a little extra buttermilk and sprinkle with the remaining pepitas. Top with the rosemary and press lightly into the dough. Season.
  4. Bake for 35 mins or until the base sounds hollow when tapped. Transfer to a wire rack to cool.
  5. Cut into slices and serve with butter.
Time for preparing:
35 min.


  • 1/2 cup beetroot, grated
  • 1/2 cup butternut pumpkin, grated
  • 4 cups (600g) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon sea salt flakes
  • 2 cups (500ml) buttermilk
  • 100g fetta, crumbled
  • 1/3 cup (65g) pepitas (pumpkin seeds)
  • Buttermilk, extra, to brush
  • 4 rosemary sprigs
  • Butter, softened, to serve