- 8-10 Sister Schubert’s® Parker House Style Yeast Rolls
- 2 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 2 tsp Baking soda
- 1 tsp Salt
- 2 tsp Pumpkin pie spice
- 1/2 tsp Ground cloves
- 1 cup Vegetable oil
- 2 cups Sugar
- 4 large Eggs
- 2 cups Canned pumpkin puree
- 1 cup Pumpkin seeds or chopped walnuts
Preheat the oven to 350° F.
Grease two 9 x 5 x 3-inch loaf pans and line them with parchment paper.
Place the Sister Schubert’s® Parker House Style Yeast Rolls into the bowl of a food processor and pulse the rolls until they resemble fine breadcrumbs. You should have about 4 cups of crumbs.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt and spices. Pour oil into a large mixing bowl and whisk in the sugar. Add one egg at a time whisking together after each addition. Mix in the pumpkin. Fold in the flour mixture and breadcrumbs and mix well. Stir in seeds or nuts.
Divide the mixture evenly between each prepared pan. Place pans on the middle rack of the oven and bake 60 – 65 minutes or until a toothpick inserted into the center of each loaf comes out clean.
Cool the loaves on a cooling rack for 30 minutes. Remove from the pan and cool completely. Slice and serve. Wrap remaining bread in plastic wrap to keep fresh.
Optional: The loaf can be glazed or frosted with cream cheese frosting and sprinkled with seeds or nuts.