Ah, pumpkin. Pumpkin, how do I love thee? Let me count the ways. I love thee in muffins and bread and pie. I love thee in ice cream and pancakes and tarts. Smiles, tears, of all my life; and, if God choose, I shall love thee better after death. And after you have been pureed and baked into something delicious.
Don’t you just love pumpkin season? It’s one of my favorite parts about fall and I just can’t get enough. The most perfect and beautiful pumpkin grew in our garden this year, one that I didn’t plant, and I can’t wait to chop it into bits and bake it and eat it’s insides!!
Oh, um, er, where was I? Anyway…
It’s no secret that we love breakfast for dinner around these parts. We break out the breakfast probably once a week, and when I saw this recipe I just knew it had to be our “brinner” this week. We paired it with some nitrite/nitrate free bacon and fruit, with a delicious smear of real butter across the still warm bread.
This recipe is from the blog Whole Foods New Body. Ashley just seems so cute and full of life, and she has a whole bunch of yummy recipes. I can’t wait to steal more!
I did make one change to this recipe. Because of the egg allergies in our house I swapped out the egg for 2 tablespoons of ground flaxseed mixed with 6 tablespoons of hot water that was allowed to sit until it became gummy. It was yummy, but I’m sure this bread is even better with real eggs! My only problem with the recipe is that it only makes one loaf, and that just wasn’t enough! The full recipe is right here, why not feed your pumpkin craving with some delicious, healthy bread?
What’s your favorite pumpkin treat for fall?
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