The pumpkin loaf is back

Every October the pumpkin loaf returns, and every October someone asks why we do not bake it all year. The answer is the pumpkins: we roast them ourselves, from a farm that only has them for a few weeks.

The dough is our seeded wheat with a third of roasted pumpkin folded in, which gives the crumb its colour and a little sweetness. The crust is rolled in toasted pumpkin seeds before it goes into the oven.

It will be on the shelves from Tuesday to Saturday until the pumpkins run out, usually around the middle of November.