I decided to play with my standard whole wheat bread recipe and substituted canned pumpkin for the milk in equal amounts.
Whole Wheat Pumpkin Bread
The bread turned out really good. It was moister then normal as well as very filling. Once slice was more then enough. I will play with this a bit more because I think adding a little cinnamon will only enhance it.
Twice a week I make bread for our family. This is the bread we use with meals, for sandwiches, or whatever. I use the same basic recipe but try to liven it up sometimes, because even I can get bored doing the same thing over and over. On Monday I tried something new and the results turned out well, so I thought I would share what I did.
First I used my own basic bread recipe and let it go through it’s first rise. When it was time to punch down the dough, I divided it into 3 parts on a flour dusted counter.
One part of dough divided ready to roll out.
I rolled it out fairly thin but didn’t go wider then my bread pan.
Dough rolled out no wider then the bread pan.
Next, I added a filler to each loaf.
Dough with garlic butter.
Dough with cinnamon.
Dough with oatmeal.
Next step is fairly easy, just roll the dough up.
And place in your bread pan, seam side down. Add additional toppings if you prefer.
Let rise again.
One thing we did notice on the garlic bread. Due to the butter content in the spread, the rolled part didn’t stick together as it was rising. While this would be a problem for a sandwich bread, we enjoyed unrolling it while eating it. The other breads did not separate.