With the fall season here, I like to make pumpkin bread. I usually get a neck pumpkin and cut it up and cook it until soft. Then I run it through the food mill and have fresh pumpkin puree. The puree can be used for baking or put in the freezer for later use.
If you’re not that ambitious, however, or if you want to make this recipe when pumpkins aren’t in season, the canned pumpkin puree works just fine too!
I’m not sure where the Pumpkin Bread recipe came from but it’s the best one I’ve found. It is so moist and flavorful. I like to make extra loaves and put it in the freezer. They never last long at our house!
I may be super picky (Allison’s note: that is a TOTAL understatement), but man do I love good garlic knots. Usually any good bread related recipe involves a lot of time waiting while the dough rises. But let’s be honest. While I’m perfectly fine baking a labor-intensive recipe, 9 times out of 10 I’m way too lazy.
The original Easy Parmesan Knots pin come from Bonnie MacLean, who pinned it from Real Mom Kitchen so definitely give them both a look for some more ideas.
When I first saw this pin, I thought that these knots look way too good to be ‘easy, easy, easy’ as the pin was captioned. But boy was I wrong…
