What a difference a cranberry makes. With the second batch, I ditched the walnuts on top and added about 1/3 cup of cranberries. I am a huge fan of walnuts, but for some reason, they just didn't work with this pumpkin bread recipe. The cranberries added a great pop of flavor and sweetness. As my girlfriend says, "it tastes like fall!". I ran out of time & didn't get to ice the top...maybe I will tomorrow night.
Tonight I also whipped up a half batch of ginger snap batter and put it in the fridge...cookies tomorrow! Another fall favorite.
Here is a picture of the un-iced, but sampled pumpkin bread:
I know it looks a little squatty. I think when I divided the batter, the first loaf may have been bigger. Otherwise, it was delish. Moist and full of flavor.
Tonight I also whipped up a half batch of ginger snap batter and put it in the fridge...cookies tomorrow! Another fall favorite.
Here is a picture of the un-iced, but sampled pumpkin bread:
I know it looks a little squatty. I think when I divided the batter, the first loaf may have been bigger. Otherwise, it was delish. Moist and full of flavor.
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