Sunday, November 24, 2013

Pumpkin Loaf French Toast

Hi, I am Leah from over at Leah Inspired and I am guest posting today at Chaos with a Curve!  I am really excited to be a guest today and am sharing a great way to use up some pumpkin that you might have stocked up on.



I am a big pumpkin bread fan and I also love french toast so I figured I would try to combine them and it turned out delicious!  Here is the recipe, I hope you enjoy it.


Ingredients for the bread:
  1. 1 (15oz) can pumpkin puree
  2. 4 eggs
  3. 1 cup applesauce
  4. 2/3 cup water
  5. 1.5 cups sugar
  6. 3 1/2 cups flour
  7. 2 tsp baking soda
  8. 1 1/2 tsp salt
  9. 1 1/2 tsp cinnamon
  10. 1 tsp nutmeg
  11. 1/2 tsp ground cloves
  12. 1/4 tsp ground ginger
  13. 1/2 tsp vanilla
  14. 1 Tbs milled flax seed


Ingredients for French Toast:
2 Tbs butter
4 eggs beaten
2 Tbs milk to beat into eggs
1/2 tsp cinnamon

  1. Instructions for Bread:
  2. Preheat oven to 350°. Grease a 9X5 bread pan.
  1. In a large bowl, mix together pumpkin puree, eggs, applesauce, water, vanilla, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, flax seed, and ginger.
  2. Mix the dry ingredients into the wet and pour into pan and fill to the 3/4 level to give room for the bread to rise.  If you have extra mix you can make muffins by baking for less time in a muffin pan.
  3. Bake for 30-40 minutes or until toothpick inserted comes out clean.  Cool before removing from pan.  


Instructions for French Toast:
Mix eggs, milk, and cinnamon in a bowl.
Slice bread in thick slices (about 1 in)
Dip bread into egg wash and coat on either side.
Heat griddle or large skillet to medium-high
Melt butter until sizzles
Put the egg washed bread on the griddle.
Flip after about 2 minutes- you want it to be slightly browned and slightly crisp

Add your favorite side and toppings and you have a filling and delicious breakfast!


1 comment:

Heidi Fuqua said...

This look wonderful! And it's an awesome idea. Thanks for sharing the recipe!

Heidi’s Wanderings

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