Red Dragon Fruit Bread

Master Nomad Foodie mentioned a classmate had brought bread made with dragon fruit. Dragon fruit is in season in the fall in Taiwan, and I love eating it because it's refreshingly, not cloyingly, sweet, and great for digestion (ahem). Anyways, at his request, I experimented with making dragon fruit bread following this recipe. (I looked to King Arthur Flour for guidance on the specifics of making baguette).

Lovely magenta color prior to baking.

The bread was fine - there wasn't a particular dragon fruit taste, which is unsurprising given that it's such a subtly flavored fruit, but there was the most lovely pink color. Unfortunately, the color dulled over time in the oven - I might have slightly overbooked the bread.

Duller pink color after baking.