Tuesday, October 2, 2012

TWD - Cranberry Pecan Pumpkin Loaf


Today was a high of 82 degrees in Sugar Land, Texas.  Even after 21 years in Texas, my internal clock is ready for  some cooler weather than 82 on October 1st.  So it was nice that at least the house smelled like fall with this bread. 

I was surprised like many others that this was not a quick bread and wondered if all the time invested would be worth it for a pumpkin bread.  But this is no ordinary pumpkin bread.  This is a whole other level of pumpkin bread.  I started this bread on Sunday afternoon and was not prepared for the overnight rise, but luckily I work from home on Mondays, so I could accommodate the three risings.  And what a great workday treat to have fresh autumn-smelling bread coming out of the oven at 3 pm.  On most days at 3 pm I am reaching for the 94% fat free popcorn, so my taste buds were in a real treat when this bread came out of the oven.  I let it cool for about 30 minutes, slathered it with butter and inhaled it. And then I had another piece.  And maybe another. It was that good.

I can't wait to make this again.  But if I do, I will use craisins if cranberries are not at their peak of ripeness. My only regret was using fresh cranberries that weren't ripe enough and they gave a tart bite to the bread. 



After the third rising

Ready to eat (after I pick out all the overly tart cranberries)

 
 
 
 

4 comments:

Julia said...

I have to laugh when you talk about your internal clock. I lived in TZ for three years and I never quite felt like I knew which season I was in. I might just use pecans myself next time.

Cindy said...

This bread was delicious. Such a wonderful combination of flavors.

Jodie said...

WE're dying of heat in So Cal, too! Your loaves look delicious!

Cathleen said...

Ahhh. I love the tartness of fresh cranberries! Nice work.