Here's the recipe I promised in my last email. My family loves it with smoked ham or peppery bacon, or for a vegan or vegetarian option, hash browns or breakfast potatoes are also an excellent accompaniment.
Of course, the Pumpkin Bread is delightful fresh out of the oven with butter. 🧈
Enjoy!
Pumpkin French Toast
You can use your favorite bakery’s, or a store-bought pumpkin bread if you choose, but here’s my pumpkin bread recipe:
Preheat oven to 350 degrees. Line 2 loaf pans with parchment paper or spray with non-stick baking spray.
- 15 oz Pumpkin Puree
1 tsp. of Allspice
- 1/2 tsp. cinnamon
1 tsp. sea salt
- 1 cup sugar or 1 cup granulated monk fruit sweetener
1 cup light brown sugar or 1 cup coconut sugar
4 oz. of softened cream cheese (cashew cream or silken tofu for vegan version)
1/2 cup melted real unsalted butter or coconut oil
- ¼ cup buttermilk or use almond milk and 1 Tbsp. of lemon juice for vegan
2 large eggs (3-4 for less dense bread) Flax, chia egg or unsweetened applesauce for vegan.
- 2 cups all-purpose flour (almond, rice or coconut flour for gluten free)
1/2 tsp. baking powder
- 1/2 tsp baking soda
- Optional ½ cup of chopped walnuts or pecans.
Combine these dry ingredients in a mixing bowl: flour, baking soda & powder and set aside.
In a saucepan add pumpkin, cinnamon, allspice and salt. Mix and cook 5 minutes stirring often. Reduce heat to medium-low and add sugars, cream cheese and butter (or substitutes) and cook until cream cheese is smooth.
In another large bowl combine buttermilk and eggs. Slowly add this into the cream cheese mixture and remove from heat.
Fold remaining dry ingredients into the wet ingredients. When well blended, add optional nuts if desired. Pour ½ of batter into each prepared loaf pan.
Bake 45-50 minutes or until inserted toothpick comes out clean
For French Toast (works best if your pumpkin bread is toasted to keep its shape)
Beat 3 large eggs, ¾ cup of half and half (or vegan/non-dairy options), ½ tsp. cinnamon, a pinch of salt and 1 tsp of vanilla in a bowl.
Dredge pumpkin bread sliced about ½” thick into mixture and place on heated skillet or griddle until crusty and caramelized.
Optional Maple & Cream Cheese spread: 11 oz. softened cream cheese whipped with 2/3 cup of softened butter, 4 cups confectioner’s sugar and ¼ real maple syrup. Schmear liberally on toast. It’s pure heaven.
Easier option - Pumpkin French Toast Casserole: Cut bread into large cubes 2” x 2”, place on a buttered baking dish (Or parchment lined) and toast in the oven at 375 for about 10 mins. Butter a casserole dish and evenly spread bread cubes. Pour the French toast batter from above over the bread and cover with plastic wrap. Leave overnight. Pop into the oven in the morning at 350 for about 20 minutes until toasty on top and it is more like a pumpkin custard.
