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.