Preserves in Action: Pumpkin Carrot Bread with Pear Vanilla Preserves

I realize that no one really needs me to suggest spreading jam on bread. It is a deeply familiar application and one that requires little in the way of imagination. But, when you find yourself in possession of a very special loaf of bread, it feels like the best way to go.

The bread in question is the Pumpkin Carrot from High Street’s new Fall bread line. A crisp crust is coated in pumpkin seeds. The interior is vibrantly orange and studded with sweet currants. And while it’s perfect all on its own, spread with a little salted butter and some smooth pear vanilla jam (recipe coming next week), it made for simple, special breakfast.

For those of you who don’t live close enough to get your hands on a loaf of this bread (sadly, High Street has just one location here in Philly and they’re not sharing the recipe), don’t fret. Find a bakery in your town that is using sour dough starters, long rising periods, and interesting flours. Or if that isn’t available, make yourself a loaf of no-knead bread. Open up a jar of jam. And have your own simple, special breakfast.

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