This recipe has been updated and moved to the new blog.
You can now find it here: Pumpkin Raisin Yeast Bread
Pumpkin Raisin Yeast Bread
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There's a new blog in town, and eventually everything from here will be moved over there. You don't have to wait though - go and check it out now!
The Creekside Cook
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I still recommend chocolate chips instead of raisins! : )
This is really nice idea for a busy day. It looks very easy too!
Love this bread. I have not seen yeast bread made in a bundt before. Really would love to have that last photo right here with me now! (well, not the last photo but the real life version of it!)
Hello –
I was looking around the blog sphere and thought I would ask if you have had any experience in doing challah bread? I make it every week for shabbat, on Friday morning, and have a great recipe for it, but I would like to know other opinions and experiences with it. :) I have been wanting to make a four strand round challah, one that is braided, but the directions are a little confusing to read. I tried it for our Rosh Hashona this year, but it didn’t work out for me. Do you know anything about it?
Thanks so much!
CM – I put chocolate chips in pumpkin chocolate chip bread but this is raisin bread, so I put raisins in it. [he’s my cousin, people – I can tease him if I want]
Lisa – thanks – it is very easy to do!
Honey – the bundt pan does make it look very nice and a batter bread is very easy to get in there.
Rachel – I emailed you with some info :)
What a beautiful bread! You should enter it in the Yeastspotting roundup.
Hey! I plan on making this on the weekend, or Monday (which is my extra day off work – I am in Canada, not a long weekend for us normally!).
Am I correct in seeing there’s no fat? Does the bread keep well? I am used to french breads etc. with no fat hardening up. Perhaps the milk (I have 2% in the house) stops that?
Thanks for sharing!
-Adrian
Adrian – The pumpkin does help it keep moist a little longer, but it will dry out after about 3 days. I love raisin bread toasted though, so it doesn’t matter to me so much. You could certainly add a few tablespoon of melted butter along with the egg, and it might stay soft another day or two. Please come back and let me know if you do that – I would love to hear how it worked for you.
Hey again! Did make it a few days ago now, one batch made two regular loaf pans’ worth. Delicious with a cinnamon/sweet butter :-) I may try using a bit of ww flour next time sub for some AP…turns out the bread goes fast enough around here that the hardening part isn’t a problem really, hehe.
All the best!
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