Rustic Pumpkin-Shaped Bread.
Apparently it’s all the rage – in the U.S. and on the internet.
I left the U.S. before the pumpkin spice craze started. Thankfully, it has not made it to this side of the pond, or, at least, not to the back of beyond where we live.
I actually just Googled Pumpkin Spice Latte to see what it was. It’s a 400 calorie flavored coffee.
Yikes!!!
I like my pumpkin pie to taste like pumpkin pie but I prefer to have my coffee taste like coffee…. and have 0 calories.
On the other hand, we do love pumpkin and I make pumpkin bread (a quick bread) and pumpkin cookies and pumpkin soup as well as just eating it as a vegetable
According to Cathy, of Bread Experience, and our host kitchen for the month, variations of yeast-based pumpkin breads have been all over the internet lately and are perfect for enhancing your fall table.
We don’t really do that here either. No fall decorations, no Hallowe’en decorations, no carved pumpkins on the door steps.
In our defense we do have a great Chocolate Fair in November…..
I digress.
The idea behind this bread is that is has pumpkin in it for flavor and color, as well as some autumnal spices. But the important part is that the finished loaf resemble a pumpkin.
And they do….
If you want to learn more about this fun Pumpkin Bread and try at baking it yourself head over to Bread Experience for the recipe and detailed instructions on the shaping. (it’s easy if you know how.) Plus you’ll find all the details of baking along this month.
I’m going to be baking this one…. I do love pumpkin bread (with plain coffee).
And that’s it for the Babes in October…
My pumpkins are blue…. will that make a difference?
Stay Safe, Healthy & Patient and wear your mask.
And enjoy your fall before winter sets in….
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie
Thank you for adding my late entry, Katie!
(I WISH that pumpkin-pie spiced everything weren’t so pervasive here. They even make pumpkin-pie-spice tea and pumpkin-pie-spice beer now. Brrrrrrrr.)
I bet a little sage would go well in this pumpkin-shaped bread. You could have it for lunch with soup before going to the Chocolate Fair. (Why can’t we have a chocolate fair?, she whined….)
Chocolate fair tomorrow! It’s a different one than usual and smaller but we shall be grateful. So many things have not been scehduled for this year. As to the pumpkin pie spice,,,,, I prefer to be more sélective in my use of those spices. I like cinnamon toast – not pumpkin pie toast.
Just look at all of those lovely pumpkin breads. Thanks for rounding them all up. I prefer my coffee plain as well. Just saying…
The breads are gorgeous – and why mess with a good thing?
Well, as purple sweet potatoes make a fantastic and decidedly purple dough, a blue squash should work too! Is the flesh blue or just the skin? 😉
I too was picturing blue flesh, but when doing an image search, saw that the blue skin is more of a grey-blue (not un-similar to the Grey Ghost pumpkin we got from the market in 2017) and the flesh is brilliantly gold.
I cannot wait to hear the report about Pumpkin-shaped bread made with Blue Pumpkin!
It will be awhile – they keep the longest so I don’t usually butcher them until closer to Christmas. I’ll keep you posted lol
Just the skin. This year I have green, orange, gold, tan, and blue winter squashes so we are very colorful.
How lovely!
Thanks – everyone for the beautiful breads!