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The inhabitants of Mossflower Country are very in tune with the seasons. They count their lives in seasons instead of years, and they cook and eat seasonally as well. The gardens and orchards of Redwall Abbey provide much of the food they need, and it’s up to the Friar to turn this bounty of nature into a delicious meal.
I think of the Redwall gardens in autumn practically bursting with a plentiful harvest, and I recalled that the inhabitants of Redwall often enjoy seasonal breads with their breakfast. So, I set out to make a breakfast bread perfect for the autumn season. I started with this pumpkin bread recipe from Betty Crocker, added a few of my favorite autumn flavors, and reduced the sugar a bit to make it more suitable for breakfast.
I am sure the creatures of Redwall would have added some chopped nuts to this bread, but I left them out since I personally don’t like nut bread. But if you like them, it would make this autumn harvest breakfast bread heartier and more authentic.
Enjoy this bread with a warm cup of herbal tea for a truly comforting breakfast.
Autumn Harvest Breakfast Bread – A Redwall Recipe
- 15 oz. pumpkin puree
- 1 cup sugar
- 1/4 cup real maple syrup
- 2/3 cup unsweetened applesauce
- 2 tsp. vanilla
- 4 eggs
- 3 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1/2 cup chopped nuts (optional)
- In a large bowl, combine the pumpkin puree, sugar, maple syrup, applesauce, vanilla, and eggs.
- Add the rest of the ingredients, and stir until just combined and no clumps remain.
- Divide the batter into two greased loaf pans.
- Bake at 350 degrees F for just under an hour (start checking at around 50 minutes). If the middle is not done yet, but the top is getting too dark, cover it with aluminum foil to prevent it from burning while it finishes cooking.
- Allow to cool before serving.