Rating: 4.78 stars
49 Ratings
  • 5 star values: 42
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

I served this bread at last year's Christmas dinner and it was the topic of conversation at the table. Everyone loved it! Delicious with any meal or on its own.

Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.

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  • In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.

  • Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

Nutrition Facts

222 calories; protein 5.6g; carbohydrates 38.6g; fat 5.1g; cholesterol 41.9mg; sodium 361.2mg. Full Nutrition
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Reviews (49)

Most helpful positive review

Rating: 5 stars
12/28/2003
Wonderful! It's hard to believe it's a quick bread instead of a yeast bread. Versatile enough for almost any dish. I used nonfat buttermilk and I couldn't imagine how it could have tasted better. Read More
(26)

Most helpful critical review

Rating: 3 stars
10/07/2012
When I saw the fennel in this I was intrigued and decided to make half the recipe in an 8" cake pan. This baked up beautifully. The taste was good the fennel was subtle and I liked it the first day. The second day the crust had lost some of it's crispness and wasn't nearly as good. To salvage it I decided to toast it which did improve it somewhat. I doubt that I'll be making this one again but it was fun to try. Read More
(4)
49 Ratings
  • 5 star values: 42
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/27/2003
Wonderful! It's hard to believe it's a quick bread instead of a yeast bread. Versatile enough for almost any dish. I used nonfat buttermilk and I couldn't imagine how it could have tasted better. Read More
(26)
Rating: 5 stars
10/24/2003
I took this soda bread to a St Patrick's Day party - it got rave reviews and several people asked for the recipe. Read More
(23)
Rating: 4 stars
12/29/2005
Very good bread. So sweet and moist. I served it with a German meal of dumplings and Sauerbraten for my Grandmother and other relatives and everyone raved about it. Read More
(12)
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Rating: 4 stars
11/05/2003
Very good bread. Smoother crumb than I usually find in soda breads, so it's a nice change of pace. I think it got a little dry by the next day, so eat it right out of the oven for best results. Loved the sweetness. Read More
(11)
Rating: 5 stars
11/17/2003
Wonderful! Great with savory foods or as a breakfast treat. Read More
(10)
Rating: 5 stars
04/29/2006
Absolutely wonderful. More like a yeast bread than most quick breads I've made. Read More
(9)
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Rating: 5 stars
10/15/2006
Seriously amazing and seriously easy to make. I love the flavour of fennel - but even if you don't particularly like fennel it's subtle and adds a nice punch to the bread. Almost everyone I've served this to has asked for the recipe! Read More
(9)
Rating: 5 stars
06/15/2009
This is a wonderful variation on soda bread. I wound up using 1 cup bread flour, 1 cup whole wheat and 1 cup AP because I needed to shop and it still came out just wonderful. I cut the sugar back to 1/2 cup and I think that is just enough. We prefer savory to sweet. I also baked it in a 8" square pan because I don't have a 10" cake pan and kept my fingers crossed that it would not over flow. Thank you for a terrific recipe. Read More
(8)
Rating: 5 stars
01/16/2006
I made this for a fennel-themed party, and it was a huge hit! I didn't change a thing, and I will make this often in the future. It was very moist and perfectly sweet - I served it hot as an appetizer, but it could be served with tea and coffee as a light dessert as well. It's still soft the next day. Read More
(8)
Rating: 3 stars
10/07/2012
When I saw the fennel in this I was intrigued and decided to make half the recipe in an 8" cake pan. This baked up beautifully. The taste was good the fennel was subtle and I liked it the first day. The second day the crust had lost some of it's crispness and wasn't nearly as good. To salvage it I decided to toast it which did improve it somewhat. I doubt that I'll be making this one again but it was fun to try. Read More
(4)