Happy November! As I am baking a double batch of pumpkin bread right now, I thought I would reblog. In case anyone would like the recipe and/or the aromatic hair :)…or to read about them. xo
….Included for the yummy pumpkin bread, that is. (But baking the bread may result in the scented hair :)). Yes, indeedy, once autumn rolls in on a carpet of jewel-toned leaves, I seem to bake and cook pumpkin and butternut squash recipes non-stop. We just cannot get enough.
One hands-down favorite is for luscious pumpkin bread. It’s moist, rich, complex–and easy to make. When our friend C gave us some to taste many years ago, I had to have the recipe.
I cannot guess how many loaves I’ve baked over the years, including mini-sized ones that make lovely little gifts. And baking the bread makes the house smell heavenly–rich and spiced.
The recipe is easy to follow and to double. The loaves freeze perfectly–if there’s any left over to freeze:
Pumpkin Bread (Adapted from recipe from The Gables Inn, Lenox, MA)
1 cup pumpkin
1 cup sugar
1/2 cup brown sugar…
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