I skimmed the comments, so if this is a repeat question, I apologize. The note about using the pumpkin liquids in bread -- do you use it 1:1 for the water in the recipe and how much pumpkin flavor do you get in the bread? That sounds really yummy! Using the pumpkin liquid is more about using what you have created by baking the pumpkin. It can be used to take advantage of the ingredient you have, adding color and possibly vitamin A/nutrients to your yeast breads - not so much about the pumpkin flavor. Happy Baking! Irene@KAF

• Reply