Sometimes when a recipe fails it's best to throw it in the rubbish and start over. Other times it results in the discovery of something new! These dairy-free pumpkin and walnut cookie breads are a testament to the latter. I'm calling them cookie breads because they have the texture of pumpkin bread but the look of a cookie. That and they were actually supposed to be flat, chewy cookies. Yes I know, I got the original recipe very wrong.
To be honest, I'm not fussed because the failure turned out great. Light, moorish and amazing with a slab of butter, these cookie breads are a great way to use up left over roasted pumpkin (as long as they weren't roasted them with herbs). It's such a bargain buying pumpkins at this time of year too!
If you're struggling to use up all of your pumpkin here are some more recipe ideas:
- Pumpkin cinnamon rolls - Smitten Kitchen
- Spiced pumpkin chocolate brownie recipe - My Darling Lemon Thyme
- Halloween maple spices pumpkin cheesecake - From The Kitchen
- Secret pumpkin muffins - The KitchenMaid