Are you tired of the pumpkin posts?  Hope not since I am very excited about this.  Not only did I make a yummy bruschetta but I made bread for the first time!  I was a little nervous, but I think it turned out well.  So without further ado-


Pumpkin Bread:

  • 1/3 cup canned pumpkin, from a 15-ounce can, reserve the rest for the bruschetta topping (of course mine came from my freezer and not a can) 
  • 1 1/4 cups water
  • 1 tablespoon yeast
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon sugar
  • Flour

Bread Dip:

  • 2 tablespoons melted butter
  • 4 tablespoons olive oil
  • Dash garlic powder


  • 5 Roma tomatoes, diced
  • 1/4 cup olive oil
  • 2 large garlic cloves, crushed
  • 3 grinds black pepper
  • 18 to 20 fresh basil leaves, chopped
  • 1 teaspoon tomato vinegar (I left out since Ben could not find it at the market)
  • 2 teaspoons salad vinegar
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon Kosher salt
  • 3 tablespoons water


To make the Pumpkin Bread: Preheat oven to 375 degrees F.

Mix ingredients together in a food processor with enough flour to create a soft dough and knead for 5 minutes.   Honestly, I think this could be done easier in a bowl with a spoon and your hands.  Allow dough to rise, covered, in a warm, draft-free place for 30 to 45 minutes. Punch down dough, recover, and allow to rise again for another 30 minutes. Punch down for a second time. Shape into a long, slender loaf. Place the loaf on a greased cookie sheet sprinkled with cornmeal. I forgot the cornmeal part and it turned out fine.  Rub the top of the loaf with water. Bake for 25 to 30 minutes, or until cooked through.


I am so stinkin proud of this stupid loaf of bread.  It was very warm and yummy.  I was tempted just to eat it all right there.  I ama carb baby who has been dieting for too long!

To make the Bread Dip: Preheat the oven to 300 degrees F.

Combine ingredients for bread dip. When bread cools, slice thin and dip each piece (each side) of bread into mixture. Bake bread with mixture on a cookie sheet until crisp and golden brown, about 10 minutes, turning once.

To make the Bruschetta: Mix ingredients for bruschetta together with the remaining pumpkin and chill in refrigerator. Top bread with bruschetta and serve.


Result?  Yum.  I cut the bread slightly thick.  It was warm and gooey, which was a nice contrast to the tomato and pumpkin.  We both really liked this!