The host this week is Rebecca at This Bountiful Backyard. First off, I must say I was epecting this to be a quick bread recipe. What a surprise to find that it was a yeast bread and needed to rise overnight. That being said, it wasn’t too labor intensive despite this. I couldn’t find fresh or frozen cranberries just yet, so I used dried cranberries. Also, I had pecans on hand so used those instead of the walnuts. So I guess you could say I made “craisin pecan pumpkin loaves.” I didn’t have the smaller loaf pans, so I used a larger size also. Personally, this wasn’t my favorite. I had been so excited to make it since I just love pumpkin, but I didn’t find it to have much pumpkin flavor. It is good enjoyed as I would enjoy cinnamon raisin bread (toasted with butter), just wasn’t the intense pumpkin I was looking for.
The think the pumpkin added more color than flavor. I enjoyed this but I really need to make a quick pumpkin bread this week–we’ve all been dreaming of it I think.
I too was hoping for a more pumpkin flavor. It was reminiscent of the raisin bread I had growing up! (I had to “reply” to Cindy’s comment for I have never been able to comment on your site.
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