Ahh, it’s October. What should be starting to feel like fall. Leaves falling, crisp air…
Well, it’s actually about 100 degrees here, but I personally am rebelling by acting like it’s fall. I made pumpkin bars last weekend and this bread last night.
This week’s Tuesdays With Dorie is for Cranberry Walnut Pumpkin loaf or some such nonsense. If you’re new here you should know I don’t do dried fruit or nuts very often. Especially in bread. I thought this was going to be a quick bread (non-rising), but it is a yeasted bread.
This recipe is somewhat time consuming- it requires chilling in the refrigerator overnight. Pumpkin puree and some sugar make it slightly sweet, but really only slightly.
Instead of the nuts and fruit, I rolled mine out, spread it with melted butter, and then sprinkled it with brown sugar and cinnamon. I then sprinkled some chocolate chips over the cinnamon sugar and rolled it up.
The bread is moist and chewy- I really liked the texture and my additions made it more dessert-y. I think this would be great toasted or even made into French toast the next day.
Rebecca at This Bountiful Backyard has the recipe!