Pumpkin bread. :)
I can’t even begin to count how many pumpkin, apple, and cranberry recipes there are floating around the internet right now. They all sound so delicious, and I wish I could make all of them!
In this lovely, crisp Autumn weather (in both California and Oregon), I can’t help but be lured into trying a recipe that contains pumpkin, nutmeg, cinnamon, chives, and all-spice. Plus, I’m on Thanksgiving break (for a whole week). What else am I supposed to do but bake tummy-filling, heart-warming, signature holiday goods? :)
I decided to begin my holiday baking spree with something simple, yet delicious: pumpkin bread. I got this recipe from The Delicious Life.
I adjusted the recipe a little, using light brown sugar instead of dark brown (I’ve just had some bad experiences with dark brown sugar, but I’m sure it would’ve been delicious in this recipe. Plus, I didn’t have any on hand.). I also used soy milk instead of buttermilk, and sprinkled the top with some sliced almonds. My baking time definitely took more than 50 minutes, but I did accidentally over-bake (distracted by a phone call.. oops). I think about 60 or 65 minutes would’ve done the trick. Unfortunately, my over-baking resulted in a loaf of pumpkin bread that was a little more dry than desirable. But it’s still pretty delicious, especially when toasted. :)
I’ll definitely have to try this recipe again some time this week, without over-baking.
And, I apologize for the poor picture quality. I left my camera at school in California, so I’ll be resorting to phone camera pictures during my stay in Oregon.
