Pumpkin French Toast

This pumpkin bread makes for a great seasonal French toast breakfast!


Details

Difficulty

Beginner

Yield

1 loaf

Prep Time

50 minutes

Rise Time

1 hour, 40 minutes

Bake Time

30 to 40 minutes

Ingredients


  • 1/4 cup water
  • 1/4 cup milk
  • 1 (2-1/4/ tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3/4 cup canned pumpkin
  • 1 egg
  • 1 tablespoon butter OR margarine, melted
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon freshly grated orange peel
  • 3 to 4 cups all-purpose flour
  • Thanksgiving French Toast Sandwiches with Cranberry Compote
  • 1 can (14 ounces) whole berry cranberry sauce, divided
  • 1/4 cup orange juice
  • 8 slices pumpkin yeast bread
  • 4 ounces cream cheese, softened
  • 3 tablespoons powdered sugar, plus more for topping
  • 1 teaspoon freshly grated orange peel
  • 4 eggs
  • 3/4 cup milk
  • 1 teaspoon lemon extract

Directions


Heat milk and water until warm (100º to 110ºF).  Add yeast and allow to rest for 5 minutes. 

Combine yeast mixture, pumpkin, egg, butter, brown sugar, ginger, cinnamon, cardamom, orange peel and 2 cups of flour in large mixer bowl.  Beat 2 minutes.  Add enough flour to form a soft dough.

Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.  Shape dough into a ball and place in a greased bowl, turning once to cover.  Cover and let rise until dough is doubled in size, about 40 minutes. 

Punch dough down, form into loaf and place in greased 9 x 5-inch loaf pan.  Allow to rise again until doubled, about 1 hour. 

Bake in a preheated 375ºF oven for 30 to 40 minutes.  Remove from pan onto cooling rack immediately. Enjoy immediately and save leftovers to make French toast.

 

Thanksgiving French Toast Sandwiches with Cranberry Compote

For cranberry compote:  Reserve 2 tablespoons of cranberry sauce for later use. Combine remaining can of cranberry sauce and orange juice in small saucepan over medium heat.  Cook for 5 minutes or until simmering, stirring frequently. 

Mix together cream cheese, powdered sugar, reserved 2 tablespoons cranberry sauce and orange peel in a medium bowl with a mixer.  Divide cream cheese filling evenly among 4 slices of bread.  Spread to cover the bread.  Top each of the 4 slices with a plain slice of pumpkin bread to make four sandwiches.

Whisk together eggs, milk and lemon extract in a shallow bowl.  Dip each sandwich in egg mixture.  Make sure to dip both sides and let it set in the egg for about 15 seconds. 

Preheat a greased skillet to medium heat.  Grill the French toast sandwiches for about 1 to 2 minutes per side, until the bread develops a crispy texture.  Slice each piece diagonally and serve immediately with powdered sugar and cranberry compote.