This post is because I just crafted a new recipe by upcycling my already baked pumpkin bread and I thought I would share it with you in case you had some left over breads of your own.
Every year as fall blows in, I start my annual pumpkin bread baking. 
I usually bake several in the fall , one around Thanksgiving ,one around Xmas and one around the New Year .
It seems to be the perfect little gift or the perfect match to my new addiction, Starbucks coffee.
I like to have it around for when people pop in to visit or if I am heading out to visit. My family can't wait for the baking to begin, and I like that too. It's also my favorite thing for road trips. You can buy a yummmy gooey Cinnabon on the road but I make my pumpkin bread healthier.
I use the traditional Libby's recipe but I substitute 3/4 of the oil with apple sauce and I use egg whites instead of whole eggs. You can substitute whole wheat flour for traditional flour and I usually leave the last 1/2 cup of flour out and substitute with oatmeal and ground flax. With all the flavor from the spices you'll never notice the difference.
One morning I decided we need a french toast breakfast and just looked over at the pumpkin bread and thought "ooooohhhh yeah".
You know what to do. Soak the bread in eggs(do the egg white thing)
A little oil or butter in the pan.
Add a sprinkle of powdered sugar and a drizzle of maple syrup and you are in heaven.
Happy New Year friends.
Hope this sparks some fun ideas for your breads.
Michele
Coastal Bohemian
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