Pumpkin French Toast

This pumpkin bread makes for a great seasonal French toast breakfast!

Pumpkin French Toast


1 loaf

Prep Time


Bake Time

30 to 40 minutes

Rise Time

1 hour, 40 minutes

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  • 1/4 cup water
  • 1/4 cup milk
  • 1 (2-1/4/ tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3/4 cup canned pumpkin
  • 1 egg
  • 1 tablespoon butter OR margarine, melted
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon freshly grated orange peel
  • 3 to 4 cups all purpose flour
  • Thanksgiving French Toast Sandwiches with Cranberry Compote
  • 1 can (14 ounces) whole berry cranberry sauce, divided
  • 1/4 cup orange juice
  • 8 slices pumpkin yeast bread
  • 4 ounces cream cheese, softened
  • 3 tablespoons powdered sugar, plus more for topping
  • 1 teaspoon freshly grated orange peel
  • 4 eggs
  • 3/4 cup milk
  • 1 teaspoon lemon extract


  1. Heat milk and water until warm (100° to 110°F). Add yeast and allow to rest for 5 minutes.
  2. Combine yeast mixture, pumpkin, egg, butter, brown sugar, ginger, cinnamon, cardamom, orange peel and 2 cups of flour in large mixer bowl. Beat 2 minutes. Add enough flour to form a soft dough.
  3. Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise until dough is doubled in size, about 40 minutes.
  4. Punch dough down, form into loaf and place in greased 9 x 5-inch loaf pan. Allow to rise again until doubled, about 1 hour.
  5. Bake in a preheated 375°F oven for 30 to 40 minutes. Remove from pan onto cooling rack immediately. Enjoy immediately and save leftovers to make French toast.
  6. Thanksgiving French Toast Sandwiches with Cranberry Compote - For cranberry compote: Reserve 2 tablespoons of cranberry sauce for later use. Combine remaining can of cranberry sauce and orange juice in small saucepan over medium heat. Cook for 5 minutes or until simmering, stirring frequently.
  7. Mix together cream cheese, powdered sugar, reserved 2 tablespoons cranberry sauce and orange peel in a medium bowl with a mixer. Divide cream cheese filling evenly among 4 slices of bread. Spread to cover the bread. Top each of the 4 slices with a plain slice of pumpkin bread to make four sandwiches.
  8. Whisk together eggs, milk and lemon extract in a shallow bowl. Dip each sandwich in egg mixture. Make sure to dip both sides and let it set in the egg for about 15 seconds.
  9. Preheat a greased skillet to medium heat. Grill the French toast sandwiches for about 1 to 2 minutes per side, until the bread develops a crispy texture. Slice each piece diagonally and serve immediately with powdered sugar and cranberry compote.

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