Pumpkin Spice Bread
For the most part I keep to my recipe book when it comes to making bread, changing up recipes only after careful thought and research to make sure I’m not going to burn down the house or poison my spouse. There have been some great results, Apple Cider Bread and Cream Cheese Bread for example. However there have also been some failures, and while none of them were of the charred variety they weren’t edible regardless of what my husband told me. When I saw how much roasted pumpkin I had after making my pumpkin pasta I froze the extra so that I could do something with it once I figured out what that something was. After a bit of thought I decided to attempt a pumpkin spice bread. I used my recipe for zucchini bread and molded it with an older recipe for applesauce bread. The idea was the that the zucchini portion would give me the right idea for spices while the applesauce bread would take in to account the moisture content of the roasted pumpkin mush. For the settings on the bread machine I went with the standard options – bake regular, medium size, and normal crust.
This bread was perfection! Toasted and with the addition of some butter and cinnamon sugar it was the perfect breakfast. It also made some great French Toast!