Pumpkin Bread French Toast

Cinnamon Swirl Bread gets a seasonal twist with the addition of pumpkin!  Make this to-die-for Sweet Bread for your family this weekend.  We begin the recipe with a yeasted enriched bread that takes on a beautiful golden hue from pumpkin puree that is kneaded right into the dough.  The cinnamon swirl is enhanced with more pumpkin creating a moist delicious loaf.  It was yummy right out of the oven, but the Pumpkin Bread French Toast we had the next morning was really over the top! Pumpkin Bread French Toast The Extruded Noodle 020a Dough Ingredients:

  • 3 cups all purpose flour
  • 1-1/4 tsp. instant yeast
  • 3/4 tsp. salt
  • 3 tbsp. butter, softened
  • 1 egg
  • 3 tbsp. white sugar
  • 1/2 cup + 1 tbsp. 1% milk
  • 1/2 cup pumpkin puree, divided

Filling Ingredients:

  • 1/3 cup brown sugar
  • 1-1/2 tsp. cinnamon
  • reserved pumpkin puree from above
  • 1 tbsp. butter

Glaze:

  • 2 tbsp. egg whites
  • 1 tbsp. water

For the French Toast (enough for 6 slices):

  • 1/3 cup pumpkin puree
  • 1 egg
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg

Pumpkin Bread French Toast The Extruded Noodle 013a Preparation: Drain the pumpkin puree in a fine mesh sieve, reserving the liquid.  Pour 1/2 cup milk into a measuring cup, then top it off with the reserved liquid from the pumpkin.  Add just enough of the drained puree to equal 3/4 cup total.  Whisk together the flour, yeast and salt.  In the bowl of a stand mixer, beat the egg and sugar with the whisk attachment.  Switch to the dough hook attachment and begin adding the flour mixture along with the liquid until completely incorporated.  Add 1 more tbsp. milk and knead on medium speed for 5 minutes.  You will have a smooth supple dough and the pumpkin gives it beautiful color.  Transfer to an oiled bowl, cover with plastic wrap and a dishtowel and allow to rise for 1 hour. Pumpkin Bread French Toast The Extruded Noodle 018a The dough didn’t double in size, and I wondered if the pumpkin and the yeast were playing nicely together.  They were, the dough was wonderfully soft and easy to work with.  Oil a large cutting board and rolling pin with canola oil or other light vegetable oil, and roll the dough out into a rectangle about 1/2″ thick. Pumpkin Bread French Toast The Extruded Noodle 019a Whisk together the remaining pumpkin puree with 1 tbsp. of softened butter and spread it over the dough in a thin layer. Pumpkin Bread French Toast The Extruded Noodle 025a Combine the brown sugar and cinnamon and sprinkle evenly over the pumpkin. Pumpkin Bread French Toast The Extruded Noodle 029a Now roll it up! Pumpkin Bread French Toast The Extruded Noodle 036a When you get to the end, pinch the seam to seal it and tuck the ends inside. Pumpkin Bread French Toast The Extruded Noodle 039a Place the roll seam side down on a baking sheet or use a tea loaf pan as I did.  Cover with plastic wrap and proof for another 30 minutes while you preheat the oven.  Brush with egg wash, and pierce the top with a fork or docking tool to allow steam to escape.  Bake 30 minutes at 350º. Pumpkin Bread French Toast The Extruded Noodle 045a I mentioned earlier that I was a little worried that the dough had not risen enough.  Look at it now! Pumpkin Bread French Toast The Extruded Noodle 002a Wow, that was some oven spring!  The top almost got singed! Pumpkin Bread French Toast The Extruded Noodle 010a1I let the loaf cool and by then we were ready to enjoy a slice!  This sweet bread is great with coffee, but I had to put aside some slices for morning and the long awaited Pumpkin Bread French Toast! Pumpkin Bread French Toast The Extruded Noodle 023a To make French Toast, whisk together the egg, pumpkin, milk, vanilla, cinnamon and nutmeg.  Arrange bread slices in a baking dish. Pumpkin Bread French Toast The Extruded Noodle 001a Now pour the egg mixture over the bread and turn to coat.  Let it sit for 20 minutes while you heat up the griddle.  Alternatively, you can refrigerate overnight and bake it in the morning for about 30 minutes. Pumpkin Bread French Toast The Extruded Noodle 003aFor the two of us I like using the griddle, just 4 minutes each side and sprinkle with more cinnamon.  Pumpkin Bread French Toast The Extruded Noodle 014aA beautiful tasty fall breakfast, served with toasted walnuts, fresh fruit and just a drizzle of maple syrup. Pumpkin Bread French Toast The Extruded Noodle 016a Two slices each were quite filling!  Leftovers, if you have any will freeze well so you can enjoy for another quick breakfast or snack.

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