Fennel Soda Bread

Seasonal Home Baking Recipes With A Boost Of Extra Virgin Olive Oil Health.

Spring is a great time to prepare some mouth watering treats for your family.  Whether it’s soda bread for your Patrick’s Day feast or chocolate fudge banana bread to use up excess Easter eggs, Extra Virgin Olive Oil is an excellent alternative to other baking fats and oils.

In the United States, “Irish soda bread” generally means a somewhat sweet white bread made with eggs and butter and studded with raisins and caraway seeds — the “soda” in the name comes from the baking soda (or “bread soda” in Ireland) used to leaven it instead of yeast and kneading.

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Date and Fennel Soda Bread Recipe


  • 3/4 cup dates, slices and pitted (about 8 dates)
  • 1/4 cup dark rum
  • 1 1/4 cup white flour
  • 1 1/4 cup whole wheat flour
  • 1/2 cup oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon fennel seeds
  • 1 cup buttermilk
  • 1 tablespoon Morocco Gold Extra Virgin Olive Oil
  • 1 small egg
  • 3/4 cup chopped walnuts


  1. Place the sliced and pitted dates into a small saucepan. Add the rum and heat on low. Once the rum is warm, turn off the heat. You can let this sit as you prepare the other ingredients.
  2. In a medium bowl, mix together the dry ingredients: white flour, whole wheat flour, oats, baking soda, baking powder, salt, and fennel seeds.
  3. In a small bowl, mix together the wet ingredients: buttermilk, extra virgin olive oil, and egg. Create a well in the dry ingredients. Add the wet ingredients and mix until just combined. Add the dates and walnuts and mix so that they are evenly spread into the dough.
  4. Place on a well-floured surface and knead into a small oval ball. Place on a cast iron pan. If you want, you can cut an X into the bread.
  5. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Enjoy it immediately - fresh out of the oven!

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