A most versatile bread.
Photo: Erik Skaar

We publish a lot of recipes here at Seattle Met. But I gotta say, we’ve never received so much happy feedback from a recipe as we have from this one from Essential Baking.

The initial idea was that you’d use it to use up your zucchini, but our recipe tester Jess Thomson found it also worked well with sweet potatoes, bananas, and carrots. And I’m going to go out on a pretty short limb and say that it would work awesomely with pumpkin too. Throw in some pecans? Heck yes.

Oh and baking newbies: you have to bake and process fresh pumpkin before you use it in a bread. It’s very easy—just cut the pumpkin in half, remove the seeds, place on a baking sheet, cover with foil, and bake at 350ish until it’s soft. Then mash it up and you’re ready to go. You can always use canned if you’re in a hurry. Because you know what? If people give you lip about using canned pumpkin, they shouldn’t be invited over for freshly baked bread.

Happy fall.

Filed under
Show Comments