Rosemary Rum Raisin Soda Bread with Pecans

Rosemary Rum Raisin Soda Bread with Pecans

Play around with the flours and the mix-ins. Figs and walnuts, dried cranberries and pistachios, dates and almonds–you decide. This version was inspired by Lesley Stowe’s Rosemary Raisin Pecan Raincoast Crisps. It’s an addictive flavor combination. And finishing the bread with anise seeds adds just the right amount of spice.

This recipe contains raisins, rum (dark), flour (all-purpose), flour (whole wheat), baking soda, salt, rosemary (fresh), pecans, yogurt, honey, milk, anise seeds

12-16 servings servings

Prep time: 30 min

Cook time: 50 min

Ingredients:

Instructions: