Snacks

In some parts of the world, it’s pumpkin season. Halloween is around the corner, folks are enjoying their Fall treats, maybe while carving faces into pumpkins and such. No such thing here in Malaysia, but it doesn’t stop us from enjoying our pumpkins in any shape or form.

I received some really gorgeous pumpkins from Li Ting the other day, proudly grown in her family home in Bukit Tinggi. I had enough to make a batch of my pumpkin soup, but I figured I’d try something different this time. I was still stumped on what to do when I found this recipe by cook cafemaru for pumpkin bread, and it looked so yummy I had to try it.

Tons of Parmesan in the freezer for me to clear out. Best place to get ideas for good bread recipes is of course King Arthur Flour, and this Crescia al Formaggio came up quite highly rated.

This was a rather low-touch bread which didn’t need much work, but required quite some patience due to its long resting time. The recipe is chock full of parmesan, with a bit of white pepper for some heat.