{"id":1651,"date":"2013-09-18T18:15:56","date_gmt":"2013-09-19T01:15:56","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1651"},"modified":"2014-12-08T09:54:26","modified_gmt":"2014-12-08T17:54:26","slug":"pumpkin-sandwich-bread","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1651","title":{"rendered":"Pumpkin Sandwich Bread"},"content":{"rendered":"

\"\"<\/a>\"IMG_9657\"<\/a>Hmmmm. That’s a terrible name for this bread, isn’t it? I mean, it makes me wonder who would eat a pumpkin sandwich! But if I just say “Pumpkin Bread”, people will scroll past my post because everyone has a recipe for sweet pumpkin bread, right?<\/p>\n

So, to be specific, this is a yeast bread that is only slightly<\/em> sweet, and is perfect for sandwiches or toast. It is soft and tender and slices like a dream. I’m super-excited about this recipe and pleased to pass it along to you! It makes\u00a0three large loaves of bread or\u00a0two loaves and\u00a0eighteen rolls. Think THANKSGIVING, folks! These rolls would be a big hit.
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\nMy garden was less than cooperative this year. We got loads of potatoes, green beans, peas, and tomatoes, but almost no squash. Usually I have a wheelbarrow full of squash and sugar pumpkins, but this year I got two pumpkins that were the size of my boobs<\/del> Satsumas, so I had to resort to canned pumpkin. Oh well, it’s lots less work and certainly convenient, though with all the pumpkin recipe ideas I have floating around in my head I’d probably better buy it by the case.<\/p>\n

Pumpkin fever is a common malady among foodie bloggers. My first thought goes to sweets, of course: pumpkin cookies, fudge, muffins, sweet rolls, cakes. For grins I’ve been making myself think of non-sugary options, with some interesting results.<\/p>\n

That’s the problem with being OCD. If I think of a new idea, it must<\/em> be tried. That’s why the chickens get fed so many goodies from the kitchen! Last night I was making homemade egg noodles for a chicken soup (no, not MY chickens, thank you very much) and was compelled to add pumpkin to the noodle mixture. That was a winning idea and the guys gobbled them up with gusto, which tickled me; I love sneaking vegetables into food undetected.<\/p>\n

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Pumpkin Rolls – perfect for Thanksgiving!<\/p><\/div>\n

We ate the pumpkin rolls with the soup, and between the three of us made a serious dent in eighteen dinner rolls. Even if you’re\u00a0a yeastophobe (and yes, Baking In a Tornado<\/a> I mean you) you really should give this recipe a try. It’s not that hard, honest!<\/p>\n

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Pumpkin Sandwich Bread<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
A beautiful light orange bread that slices beautifully. Great for sandwiches or toast. Makes 3 large loaves or 2 loaves and 18 rolls.<\/div>\n
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Ingredients<\/div>\n