This year we have had a lot of pumpkin food. There has been Gingersnap Pumpkin Cheesecake, Pumpkin and Chocolate Chip Cookies, Pumpkin Scones, Pumpkin Curry Soup, Pumpkin Pancakes and Pumpkin Milkshakes. That's a whole month of treats and yumminess for October. Not that October is considered a "pumpkin" month but it does seem that a whole bunch of pumpkin is consumed this time of year and in the month of October…LOL
My friend Jenni, over at A Little Bit Crunchy A Little Bit Rock n' Roll, shared a pumpkin recipe that I could not pass up…Yeasted Pumpkin Bread! WOW…the name alone sounds amazing and let me tell you the bread did not last long once it was cool enough to slice! The recipe was easy to follow, made a large loaf and turned out perfect the first time I made it. We scored a winner in our house!
I made the bread the night before because I knew exactly what I wanted to do with it…french toast! At first I thought there would not be enough left over but my family stopped just in time to leave me half a loaf and that provided me with enough to make the french toast with caramelized pecans and almond paste butter. Needless to say, we devoured the whole loaf of bread in under 24 hours…LOL
You can find Jenni's recipe here for her Yeasted Pumpkin Bread. Jenni has a wonderful blog and she is a very talented photographer. I encourage you to dive into her blog and find out for yourself how talented this amazing foodie is.
Recipe: French Toast
1 loaf of Yeasted Pumpkin Bread
1 cup of milk
1 tsp of almond flavoring or vanilla
1/2 tsp of cinnamon, more may be needed as you use the mixture
Bake your loaf of Yeasted Pumpkin Bread the night before or early enough for it to completely cool.
Mix in a pie plate the eggs, milk, vanilla and cinnamon.
Heat a large griddle to about 350 degrees. Coat your griddle with Pam. Dip each piece of bread into egg/milk mixture and lay on griddle. Cook until each side is golden brown.
Serve warm with syrup, butter, caramelized pecans or cinnamon syrup.
Written by Sherron Watson