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Beetroot and pumpkin soda bread

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A freshly baked loaf this easy? Try it for yourself! This delicious soda bread is filled with veggies and savoury goodness.

  • Serves12
  • Cook time35 minutes
  • Prep time10 minutes
Freshly baked beetroot and pumpkin soda bread filled with veggies and savoury goodness


  • 1/2 cup beetroot, grated
  • 1/2 cup butternut pumpkin, grated
  • 4 cups (600g) plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180˚C. Grease and lightly flour a large baking tray.
  2. Step 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 tbs pepitas and knead to combine. Turn out onto a lightly floured surface and knead gently until smooth.
  3. Step 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. Step 4

    Bake for 35 mins or until the base sounds hollow when tapped. Transfer to a wire rack to cool.
  5. Step 5

    Cut into slices and serve with butter.