Home Made Pumpkin Bread
October 17, 2012
This recipe is a direct result of my failure to master sour dough bread. I have been experimenting with sour dough for months now. Despite giving my starter culture my undivided love and attention and trying more than half a dozen different recipes I have been unable to achieve the perfect loaf. The starter culture has now retired to the bin and I have moved on admitting defeat (not an easy thing for me to admit….) This bread is easy to make, tastes delicious, and the color makes me happy so I will stick with it for a while I think.
This is another recipe based on a gorgeous big organic pumpkin I collected at the last farmers market a few weeks ago. I apologise if you dislike pumpkin! I am a little obsessed with them at the moment. I adore the sunny color they turn the food and the lovely nutty, creamy flavor. I have made this recipe a few times over the last couple of weeks and it makes a great alternative to regular bread. It looks beautiful and tastes better.
Fresh from the oven with butter, or home made feta, it is hard to stop at one piece. Mr Fresh has been enjoying it for breakfast.
Have you tried baking different types of bread?
Stay up to date with the latest by following Kyrstie on social media.
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.