I have always loved pumpkin bread. I’m talking about the classic “bread” that is loaded in sugar and oil and wonderful pumpkin flavor that is delicious, but in my opinion more of a cake than a bread. So in the last year I’ve been working on translating that flavor into a “real” bread, with yeast and less oil and sugar. The results are awesome! I’ve made this bread about 5 or 6 times now, tweaking things as I go but it’s worth sharing now because the season is now! So take that leftover pumpkin puree (or winter squash, like the acorn I used below!) and some leftover sweet potatoes and make an amazing bread tomorrow. (For another leftover pumpkin idea check out the Pumpkin Popovers).
I shared the recipe yesterday at Bailey’s Local Foods’ blog, so check it out after looking at the process and final results pics:
Oh, and it makes awesome Egg-in-the-Hole!
Be sure to enjoy with local maple syrup!