I picked this recipe after opening a can of pumpkin puree and using a tablespoon for the dog. Usually make the pumpkin zucchini bread on this site, but didn't have zucchini. Every fall, when I start craving pumpkin baked goods, I forget to modify the spices - I don't like full on pumpkin pie spice and usually half the nutmeg and ginger, and just use a pinch of cloves. As usual, remembered when I tasted the dough, had that pumpkin pie sharpness, so added a teaspoon of vanilla to cut the spice, and a cup of chopped walnuts, then sprinkled cinnamon sugar on top. The spices baked out, could hardly taste them in the first slice, which I thought was a bit bland, but nice and moist - but after I went back for the third slice, decided it was actually very good. the topping does add that extra needed taste to it. Did one 9x5 loaf pan, and have enough for one more pan,and maybe some muffins for tomorrow. Will keep this one on hand.
Was this review helpful?
3 users found this review helpful
I picked this recipe after opening a can of pumpkin puree and using a tablespoon for the dog. ...