Cinnamon Sugar Soda Bread

Things I’ve learned since I started blogging:

-dishwashers in restaurants are seriously underpaid and under appreciated.

-potato mashers make great pastry cutters in a pinch.

-professional taste testing would be my dream job.

-even when you make copious amounts of food, it finds a way to get eaten.

-because of previous statement, you exercise more.

-cameras function fine even when covered with flour, breadcrumbs and other foodstuffs.

-I’m glad I own the cheapest DSLR Canon makes.

-inspiration for recipes comes at really weird times. Standing in line at the post office, in the bathroom, while on conference calls about pipelines.

-I don’t give myself enough credit.

We’re one week out from St. Patrick’s Day and while I have never celebrated or even worn green (it’s not my color) on the actual day, I’ve been thinking about Irish soda bread.

For some reason, I assumed it was difficult and there was no way I could make it. I’ve done this before like with the pumpkin chocolate chip scones and tend to do this anytime it comes to baking, especially yeast breads.

I think it’s mostly a fear of not being perfect rather than legitimately thinking I can’t. 

I was the kid that didn’t try walking until I could pretty much do it flawlessly. Me and perfection, we go waaaay back.

But guess what?

Soda bread is probably one of the easiest breads out there.

A little research, a little brainstorming and I just got in the kitchen, mixed some stuff together, put a pretty little “X” on the top and shoved it in the oven.

I wanted this bread to be different than most Irish soda breads though because let’s be honest, soda bread is usually kind of blah.

So I tweaked and probably corrupted the traditional soda bread recipe in some eyes and added more sugar, vanilla and cinnamon.

The result is like a cinnamon bun meets soda bread with the best parts of each.

No rising time, no rolling out, barely any kneading but a subtle hint of cinnamon bun flavor without the heart attack levels of butter.

Perfection.

Whether you eat it this cinnamon sugar soda bread for breakfast with some coffee or as dessert any time in March, I think you’ll love it!