2. Roast the pumpkin in the oven on a baking tray for an hour or until soft. Drizzle with oil before roasting. When cooked, scoop out the seeds and any pith, peel, discard the skin, mash or puree.
3. Mix Dry Ingredients: In a large bowl, combine both types of flour, salt, baking soda, baking powder, black pepper, chopped rosemary, and caraway seeds. Mix thoroughly.
4. Incorporate the Pumpkin: Add the grated pumpkin to the dry ingredients, mixing with a fork to evenly distribute.
5. Add Buttermilk: Gradually pour in the buttermilk, mixing as you go until a soft dough forms. You may not need the full amount of buttermilk, so add slowly until the dough is workable but not sticky.
6. Shape the Dough: Bring the dough together into a round or oval shape without kneading. Place it on a baking tray. Score a deep cross on top.
7. Prepare for Baking: Place in the oven and bake for 40–50 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom. A skewer inserted in the centre should come out clean. Cool: Transfer the loaf to a wire rack to cool for at least 30 minutes before slicing. This bread is best enjoyed fresh, ideally within a day or two. Enjoy this seasonal soda bread warm with butter or a drizzle of honey!
