Pumpkin Soda Bread: Tender & Moist Autumn Loaf

Instructions:

1. Preheat your oven to 400°F (200°C). Note: A hot oven is crucial for that initial oven spring or rise.
2. In your large bowl, combine the 450g all purpose flour, 60g whole wheat flour, 6g baking soda, 6g salt, 8g spice, and 50g brown sugar.
3. Add the 55g cubed cold butter to the flour. Work it with your fingertips until the mixture looks like coarse sand.
4. In a separate jug, whisk together the 245g pumpkin puree and 180ml buttermilk.
5. Pour the wet mix into the dry ingredients and add the 100g cranberries. Stir with a wooden spoon until a shaggy mass forms.
6. Turn the dough onto a lightly floured surface. Gently pat it into a round loaf about 7 inches wide.
7. Use a sharp knife to cut a deep X into the top of the loaf, about an inch deep. Note: This allows the center to cook through and lets the fairies out, as the Irish say.
8. Place the dough in your skillet or on a parchment lined tray. Bake for 45 minutes until the crust is deep brown.
9. Flip the loaf (carefully!) and tap the bottom. It should sound hollow like a drum.
10. Transfer to a wire rack. Wait at least 20 minutes before slicing to let the steam settle.