(CBS) Pumpkins are great for carving or for pies, but The Early Show's resident chef, Bobby Flay, has a great pumpkin bread recipe, and you can use the bread as the base for many other treats, such as French toast!

RECIPES

Pumpkin Bread
Yields: 1 9-inch loaf

2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
˝ teaspoon nutmeg
˝ teaspoon ginger
˝ teaspoon salt
1 15 ounce can pumpkin puree
1 cup sugar
1 stick unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract
1 cup toasted walnuts or pecans or cranberries, coarsely chopped

1.Preheat oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick baking spray. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl.
2. Whisk together pumpkin puree, sugar, butter, eggs and vanilla in separate large bowl until smooth. Add the flour mixture to the pumpkin mixture and mix until just combined. Fold in the walnuts.
3. Scrape the mixture into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

Pumpkin Bread French Toast

4 large eggs
2 tablespoons sugar
1 cup whole milk
˝ teaspoon vanilla extract
4 tablespoons unsalted butter
4 tablespoons vegetable oil
8 slices of day old pumpkin bread (recipe above), cut into ˝-inch thick slices

1. Whisk together the eggs and sugar in a large baking dish. Add the milk and vanilla and whisk until combined.
2. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick sauté pan over medium high heat. Dip the pumpkin bread into the egg mixture and soak both sides for about 30 seconds. Place 4 slices of the bread into the pan and cook on both sides until golden brown, about 2 minutes per side. Remove to a platter and repeat with the remaining butter, oil and bread.

For more recipes, go to Page 2.

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