This was the first recipe I tried with "pumpkin puree" or "pure pumpkin". I wasn't sure what to buy at the store, because all of the cans had photos of pumpkin pie slices on them. Finally after some reading I was able to determine that the ones with less carbs and sugars did not include the pie spices.
I've made this at least a dozen times now. Two of those times I doubled the batch, which made it harder and longer to mix by hand. I also placed both dough balls on the same baking sheet, and they fused together during cooking. I got some jokes about the fused appearance, mostly Star Trek references to "mind melding" (because they look somewhat like two brains) and other (somewhat adolescent but funnier) comments about the shapes. The taste of the doubled-recipe was the same, though slicing around the parts that had fused together wasn't ideal. The next time I double it, I think I'll separate into different mixing bowls and different baking sheets.
The pumpkin flavor is very subtle, and I find it a pleasant addition. The aroma gets stronger when the bread is sliced and toasted, especially when done on a skillet with a little butter or cooking spray. It never becomes overpowering though.
It's been a great hit for adults and kids alike, especially when used for sandwiches, especially grilled cheese sandwiches. Pairs well with cream cheese too.
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This was the first recipe I tried with "pumpkin puree" or "pure pumpkin". I wasn't sure what...