It is now officially fall and officially October! I love October not just because my birthday is in October (the 12th), but because of the idea that cooler weather is soon to come. The end of September is hard, because in Florida it is still deathly hot and it feels that summer will never end (I couldn’t even bring myself to do a blog post last week)! Even this morning it felt a little cooler outside, just because it was October. When I think about October I think about pumpkin patches, PSLs, jack-o-lanterns, pumpkin cheerios, pumpkin coffee creamer, pretty much pumpkin everything! I love the Pepperidge Farm Pumpkin Swirl Bread, but I am on a no preservative, organic, fresh food, unprocessed food kick right now (and hopefully will be for a long while) so I decided I should make some fresh!
I borrowed a bread maker from my mom (the older version of this and this Sunbeam Programmable Breadmaker) makes the bread making process so much easier! The only thing that you must do is make sure that you don’t let it bake the bread for you. You must take the dough out just after rising in order to roll it out and add the pumpkin filling.