Vegan Fruit Soda Bread
A delicious and quick Fruit Soda Bread recipe. It takes less than ten minutes to put together and 45 minutes to bake, so you have deliciously fresh bread ready to eat in under an hour. The baking aroma’s of fruit soda fill the house and for me the smell evokes so many happy memories. Of visits with my dear grandparents who lived in the heart of Liberties in Dublin. Nana always had a fruit soda on the go and a big pot of tea brewing, ready for chats and gossip.
The Best Vegan Fruit Soda Bread Recipe
- 300 ml Almond Milk
- 1 tbsp ACV or white vinegar
- 1 ½ tsps Baking Soda
- 1/2 tsp salt
- 1 tbsp Golden Caster Sugar
- 1 Cup Raisins or Sultana
- Pre heat oven to 200°C (400 °F)
- Add the vinegar to the Almond milk and set to one side . Next step is to assemble the rest of the ingredients.
- Melt the butter next and set a side to cool for a minute or two.Then in a large mixing bowl, sift in the flour, salt, baking soda and sugar. Then whisk all the dry ingredients together to ensure baking soda is fully integrated to the dry ingredients.Toss in the raisins and give it another mix about.
- Add the melted butter to the milk and vinegar. Next, gradually pour the buttermilk in to the dry ingredients and stir it together until tthe dough takes on a loose and raggedy texture.
- Sprinkle the counter with some flour, turn out the dough and give it a one minute knead. Then shape it into a rough round, and slash a cross in the centre to let all the fairies out.
- Pop into the preheated oven and bake for about 45 until the outside is dark and golden. The bottom should sound hollow when knocked ensuring it has been cooked through.
I use plain flour for baking fruit soda, but you can always use a mix of wholewheat and plain flour if you wanted a healthier fruit soda mix. I would alter the ratios slightly to 275 g Wholewheat mixed with 175 plain flour. And continue the recipe as normal. These ratio’s always work for me.
Soda bread isn’t meant to look perfect as its rustic so don’t worry to much about appearance, its about flavour. Also, because you are using bread soda in the mix, it’s important to get it into the oven within 15 minutes of shaping so you get a good rise on your bread. Bread soda is a fast acting levener, that loses its potency the longer its left uncooked!
I love to spread a bit of plant buttery love over each slice once the loaf has cooled slightly!
I love this recipe and was thrilled to have it sent out with a care package to press and winners of this year’s Innocent Ireland Ireland Competition.
I used the Innocent Ireland Almond Milk for this particular recipe and it work’s fab with baking soda bread.
You can of course use other plant milks if you don’t have almond milk.
If you like baking, try out some of my other tasty breads and sweet rolls.