“Soooooo delicious! Now I don’t wanna ever eat plain white bread again!” That was message I received from a colleague to whom I gave a loaf of the Pumpkin Raisin Bread I had made. The taste testers who tried it were equally excited. A couple of them especially enjoyed the rolls with the cinnamon-sugar crust. The response being 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 a pumpkin no-knead bread and some of you may recall the pumpkin-rosemary dinner rolls that I made about 3 years ago. This bread came about because last week, a friend gave me half of a large ‘belly’ pumpkin she harvested from her kitchen garden – you know, these large round pumpkins with their naturally beautiful design that seem to guide how you can cut them into wedges. I shared the pumpkin with my neighbours but there was still way too much pumpkin for me. I made soup, I made dhal and then decided to make bread. But I wanted this bread to be special, so I made an enriched bread.
