It’s been quite a while since I baked in my slow cooker but now suddenly two bakes in the space of a week. Firstly new photos in my slow cooker marshmallow brownies and now this slow cooker tropical soda bread filled with papaya, pineapple, apricots and raisins. This is such a quick and easy bread to prepare so was just the ticket to whip up one day so we could enjoy it for after-school snacks and also breakfast the next day.
Soda bread is a bread I turn to when short on time; as you don’t need yeast or to leave the dough to rise it can be in and cooking in just five minutes. Clearly this can be baked in the oven too but I love the results that can be achieved when baking it in my slow cooker. With a golden crust like this without needing to turn on the main oven it is a great option for summer when you don’t want to overheat in the kitchen.
Soda breads are so versatile as you can have them savoury (like my red pepper and thyme soda bread which I love to serve with cheese and salads) or sweet like this one. This tropical “island” mix of dried fruit has a pretty mix of colours as well as tasting great.
We enjoyed warm slices of the resulting slow cooker tropical soda bread loaf slathered in butter as an after-school snack and it was also great toasted for breakfast and snacks the next day. I usually grab a carton of buttermilk to use to make soda bread from the supermarket, it’s very cheap. But if you don’t have buttermilk you can add white wine vinegar to milk instead, which has a similar end result.
Once you slice the loaf you can see all the fruit inside, every slice is loaded with tropical fruity flavours. Great for snacking!
The simple trick to getting a golden crust like this in your slow cooker is to flip the loaf over for 30 minutes at the end of cooking. I use the baking parchment lining the slow cooker pot to pull out the loaf, then just drop it back in upside down. Then your crust is uniformly baked without an oven in sight!
- 350 g self-raising flour
- 1.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 150 g island dried fruit mix papaya, pineapple, apricot, raisins
- 284 ml buttermilk 1 pot
- 4 tsp granulated sugar
- 1 egg beaten, to glaze
Mix the flour, bicarb, salt and dried fruit in a bowl.
Pour in the buttermilk and stir together.
Bring together with your hands then transfer the dough to a floured surface and form into a round load shape.
Line your slow cooker pot with baking parchment and place the loaf inside the pot.
Cook for 3 hours on high, with a tea towel under the lid.
For the last half hour, turn the loaf over to brown the top.
Remove from the pot and allow to cool, then slice to serve.
More soda bread recipes you might like:
- blackberry and apple spelt soda bread from Tin and Thyme
- roasted pepper and thyme soda bread
- slow cooker lemon and herb soda bread from Munchies and Munchkins
- wholemeal Irish soda bread from Farmersgirl Kitchen