Rosemary Rum Raisin Soda Bread with Pecans
Rosemary Rum Raisin Soda Bread with Pecans is a lacto ovo vegetarian recipe with 16 servings. This breakfast has 173 calories, 5g of protein, and 4g of fat per serving. For 44 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Only a few people really liked this European dish. A mixture of anise seeds, rum, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. 4 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. Irish Soda Bread Pudding With Raisin Jam, Rum Raisin Bread, and Rum Raisin Cinnamon Bread are very similar to this recipe.
Ingredients
raisins
1/2 cup raisins
dark rum
1/3 cup dark rum
all-purpose flour, plus 2 teaspoons for dusting the pan
2 cups all-purpose flour, plus 2 teaspoons for dusting the pan
whole wheat flour
2 cups whole wheat flour
baking soda
2 teaspoons baking soda
salt
1 teaspoon salt
fresh rosemary, finely chopped
1 tablespoon fresh rosemary, finely chopped
pecans, toasted and roughly chopped
1/2 cup pecans, toasted and roughly chopped
plain yogurt
1 1/2 cups plain yogurt
honey
1 tablespoon honey
milk
1 tablespoon milk
anise seeds (optional) (Sesame seeds or rolled oats are nice substitutes, if you're not an anise lover.)
3/4 teaspoon anise seeds (optional) (Sesame seeds or rolled oats are nice substitutes, if you're not an anise lover.)