Sunday, October 16, 2016

Holiday Soiree: Pumpkin Extravaganza

Holiday Soiree: Pumpkin Extravaganza
So, like last week, there wasn't a specific holiday for this week either, but I decided to continue with the use of autumn and Halloween-themed ingredients. This week was pumpkin, in canned form. I looked through my recipes and found a really interesting recipe for pumpkin French toast that used canned pumpkin in the egg wash. It called for a hearty bread, and when I ran across another recipe for pumpkin egg bread, I knew I'd found what I needed. Pumpkin French toast made with pumpkin bread? That so needed to be a thing! This turned out to be a great meal, and none of it was very difficult to do.

The first recipe is for the bread. Most pumpkin breads are quick breads, meaning there is no yeast and it has more of a muffin-like texture. Think zuccchini bread, or banana bread. This recipe was more unusual in that it was a traditional bread, with yeast. It was quite like a Challah bread, but with the addition of canned pumpkin,which gave it an amazing color, and pumpkin pie spice, which added more flavor than the pumpkin actually did. It also called for bread flour which I have never worked with before. I'm glad I had a chance to try it out because I think it created a superior product. Here's the recipe:

Pumpkin Egg Bread
1pkg. active dry yeast
3 Tbsp. warm water (110-115 degrees)
1/2 cup canned pumpkin
1 egg
2 Tbsp. brown sugar
2 Tbsp. butter, softened
1 tsp. pumpkin pie spice
1/2 tsp. salt
2-2 1/2 cups bread flour
Egg Wash-
1 egg
1 tbsp. water

1.) In a bowl, dissolve yeast in warm water. In another bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, the yeast mixture, and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2.) Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3.) Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16" rope.
Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350 degrees.
4.) For egg wash, in a bowl, mix egg and water; brush over loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Makes 1 loaf, 12 slices. 126 cal, 3g fat, 1g fiber per slice

As you can see, this bread looks really amazing when it's finished! It's very much like a Challah bread, but the color and flavor are different. It has an amazing flavor and texture and as far as bread goes, was pretty simple to make. The bread flour is the key. Bread flour has more gluten in it than regular flour, so it's really only suited for bread-making. It was tougher to knead because of the extra gluten, so don't worry if you are kneading it and wondering why it's taking a little extra strength to get it to work. And sorry to the gluten-intolerant folks out there, but this recipe isn't going to work for you...Though, if you are able to adapt it to gluten-free flours, please let me know, I'd love to her how it turns out!

The next recipe is for French toast that calls for a more heavy-duty bread than just regular bread. I thought the bread I made would work perfectly, and I was right! This is also a super easy recipe, and I actually have a source listed for this one. This is courtesy of this food blog. Since I have the link for it, I am not going to write it out here. I will share the pictures, though!

This is the egg batter once you've whisked it very well. The pumpkin takes a lot of whisking to break down and incorporate into the rest of the ingredients. It will look slightly like the filling for a pumpkin pie when it's mixed properly.
Here it is cooking on the stove. If you use white bread, it probably won't look quite so orange because the bread I used was orange to begin with.
The finished product! I served it with other breakfast foods for a delicious breakfast-for-dinner. The store had some awesome country-style bacon on sale. It looks very different from regular bacon and I highly recommend it! You could use syrup on this French toast, but I prefer a small sprinkling of powdered sugar on mine. It adds a touch of sweetness but doesn't drown out the flavors you worked so hard to create!

My sister ate this too and loved it. She doesn't normally like stuff like this, so that is saying something! I had a lot of fun making these two recipes and was really excited that they both turned out so successfully. I had enough bread and egg wash left over to make more for my lunch today too! And the rest of the bread will be used as regular toast. I haven't tried that yet, but I have the feeling it will make amazing toast!

Happy Baking!


  1. Wow, sounds amazing! I never would have thought of using pumpkin in the egg wash for French toast.

  2. Wow, sounds amazing! I never would have thought of using pumpkin in the egg wash for French toast.