“Soooooo delicious! Now I don’t want to eat plain white bread ever again! ”That was the message I got from a colleague that I donated the Raisin Pumpkin Bread I had made. The taste testers who tried it were just as excited. A couple of them especially enjoyed the rolls with the cinnamon sugar crust. Because the response was so positive, I wanted to share this bread with you.
This is not the first time I have made bread with pumpkin. The first time was a few years ago when I made no-massage pumpkin bread and some of you may remember the pumpkin-rosemary dinner rolls I made about 3 years ago. This bread happened because last week, a friend of mine gave me a big ‘belly’ half pumpkin harvested from her kitchen garden – you know, these big round pumpkins with their beautiful natural design that seem to be leading how you can cut them into wedges. I shared the pumpkin with my neighbors but I still had too much pumpkin. I made soup, made dal and then decided to make bread. But I wanted this bread to be special, so I made rich bread.