In this comforting and rich version of French toast made with a pumpkin quick bread, the soothing and intoxicating pumpkin mixes with sweet maple syrup, crunchy pecans and homemade whipped cream to make a decadent breakfast that could easily pass for dessert.
Tuesday, December 29, 2009
Nothing screams the arrival of autumn like the smell of pumpkin bread permeating the house. This year, I had a freezer full of homemade puréed baby foods (zucchini, sweet potato, summer squash and yams) that my son would no longer eat. Not wanting to waste the purées and wanting my son to eat his veggies, I decided to change tactics and turn the baby food into a sweet bread. Each time I've made this bread it has been moist and full of a rich, nutty, spicy autumn flavor.
Wednesday, May 23, 2012
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