Pumpkin bread, as most of us know it, is ubiquitous in the fall. Every church potluck, or other gathering, will feature a loaf or two of this classic. Moist and dense with a whole lot of oil and sugar. This week’s bake had been in the running for October, and when I decided on something else instead, my children nearly revolted. Rather than face mutiny at home, I thought it best to make it available to all of you! This is a different kind of pumpkin bread. For one, it’s naturally leavened, giving it extra flavor and wheat tolerance. Also, while it’s lightly sweetened, it does not have nearly the calories and fat of quick-style breads. Light and fluffy, this loaf most resembles a sandwich loaf in its structure. Pumpkin gives it a beautiful color, and the golden raisins are the sweet pops of surprise. Fall spices round out the flavors for a beautiful and delicious loaf! Pumpkin sourdough freezes well, and will make an excellent easy breakfast for your post-Thanksgiving plans.
We’re in a shoulder season with our wood stove. We all love a fire in the evenings when it’s chilly, but it’s too warm during the day to keep it running. Most mornings there are children huddled around the fire, with books, blankets, and a cup of tea. It makes the long, cold days so much more bearable!
My house sourdough is available this week, yet, but I will not be baking it during the week of Thanksgiving. If you need to stock up before December, now is the time! Sourdough dinner rolls for Thanksgiving week will open first for subscribers, and then for everyone by the end of next week. Rolls will be available on the Wednesday before Thanksgiving, for pickup at my home only. Watch for that email next week!