Soda bread rolls made with pumpkin puree and oats. They’re also vegan, yeast free, oil free and butter free.
If you waste half as much time as I do on Pinterest, you may think that pumpkin spice is falling from the sky, and landing in a pile of pumpkin spice cookies, pumpkin cream cheese brownies, and pumpkin-chocolate-ice-cream-cake-stuffed-pies.
And don’t get me wrong: I absolutely love pumpkin desserts and pumpkin spiced breakfasts.
I’m not advocating for less pumpkin. To the contrary, I’m suggesting that between our morning bowl of pumpkin pie oatmeal and dessert of pumpkin cheesecake, we find ways to add pumpkin to lunch and dinner as well.
Don’t forget that pumpkin is wonderful in savory dishes. It is a vegetable, after all. (Actually, it’s technically a fruit, but let’s not get into that).
These pumpkin soda bread rolls are something I first thought of back when it was St. Patrick’s Day.
After seeing a lot of Irish soda bread recipes floating around the Internet, my mind immediately thought, ‘I have to make a pumpkin version of this!’ Because that’s the way my mind works in March.