I cannot be the only Breaking Bad fan who’s hooked on Jessie Pinkman phrases. The show might be over, but the Pinkman phrases live on!
It’s November, and you know what that means: pumpkin recipes.
Pumpkin quick bread and pumpkin butter are played out for me this year. Been there, done that–A LOT. I need a pumpkin recipe that takes it a step further, creatively speaking.
Making bread is a skill of mine, so why not a yeast bread with pumpkin in it. [oh snap!]
Let’s turn that pumpkin bread into some french toast; cinnamon, nutmeg, pumpkin filled french toast goodness.
Drizzle it with some maple syrup and I’d say you made yourself some “Fat Stacks, Yo”
Let’s take a look at the bread prior to french toast:
How about a sneak peek of the crumb…
- 1 tbsp dry yeast
- 1 cup warm buttermilk
- 2 tbsp evaporated cane juice sugar
- 1 egg beaten
- 1 teaspoon fine grain sea salt
- 1/2 cup pumpkin puree (pumpkin only — not pumpkin pie mix)
- 2 tbsp sunflower oil
- 3 tbsp buttermilk powder, or powder milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 3 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- Sprinkle yeast over the warm milk in a large mixing bowl. Allow the yeast to dissolve, about 5 minutes. Add the sugar, egg, salt, pumpkin puree, oil, milk powder, cinnamon, ginger, and nutmeg. Slowly stir the flour until the dough stiffen and pulls away from the side of the bowl.
- Turn the dough out on a flour board and knead until it feels smooth and elastic, about 5-7 minutes.
- Preheat the oven to 325 degrees.
- Shape the dough and place it in a 9×5 greased loaf pan. Cover the loaf with a clean dish cloth and set in a warm place to rise. Allow the dough to rise until its about 1/2-3/4 inch about the rim of the pan.
- Bake for 50 minutes or until done.