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Following yesterday’s post on processing large amounts of pumpkin puree, we put the first lot to use in a Pumpkin Cinnamon Spice Bread.  I followed a recipe from Sunny Side Up in San Diego for Pull-Apart Cinnamon Sugar Pumpkin Bread.

Originally the recipe came from this Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze created by Willow Bird Baking – a brilliant blog full of delicious sounding recipes.

It is such a delicious, soft bread that I will definitely be making it again – I would like to try it with less sugar and more pumpkin though. It involves making a bread dough that has the pumpkin puree in, then rolling this out, brushing it with butter and covering in a sugar, cinnamon, nutmeg mix.

You get to then press it in with your fingers…

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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