I have officially been in Denver now for two weeks and one day. I’m loving living in a town with the mountains so close and have been enjoying them on the two weekends I’ve been here. Looking at the leaves changing from a mountain top is pretty extraordinary. As a welcome to Denver post I decided to tie it in with a welcome to fall post. I love, repeat, love cooking anything with pumpkin in it. This weekend I made a pumpkin swirl bread. It’s a play on Pepperridge Farm’s Pumpkin Spice bread. You can find this bread on the shelves for a limited time, but in case you can’t…try making it. This bread was such a hit at the breakfast table. The best part about it is that its not too sweet; it has just the right amount. Kick off the fall season with this bread—maybe even at a tailgate!
The only thing I changed in this recipe was using golden raisins versus regular one. And I only did this to keep the colors fally.
Don’t have a rolling pin? No problem!
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