1cupbuttermilk(or 1 cup milk + 1 Tbsp lemon juice or vinegar)
¾cuppumpkin purée
1largeegg
Instructions
Preheat the oven to 375ºF. Butter your cake pan and set aside.
Into the bowl of your stand mixer, sift together the flour, baking powder, baking soda, and salt. Add in the rosemary, asiago, and grate in your butter. Mix until everything is well distribute.
In your glass measuring cup, whisk together the buttermilk, egg, and pumpkin. Pour this into the dry mix in your mixer.
Once it's all combined, turn the speed up to medium-high for 5 minutes.
Turn the dough out onto a floured surface and work it into a ball. Move the ball to your cake pan, and slice a deep X into the top.
Sprinkle with additional asiago and rosemary for decoration, and bake for 45 minutes.
Test the doneness by inserting a toothpick in the center. It should come out clean.
Cool for 5 minutes in the pan before plating and serving. It's best served warm, but is also great at room temperature.
Store in an airtight container for up to 4 days, but it'll be stale by the end of day 4.
Definitely use it to make a sandwich at least once!
Keyword Asiago, Bread, Irish Soda Bread, Pumpkin, Rosemary