Pumpkin bread turned out well. From what I can tell it is moist and soft. I altered the recipe slightly and used white whole wheat flour and raw sugar to replace the white flour and white sugar. I also embellished it slightly with a caramel sauce on top to help the nuts stay stuck and add a little more depth of flavor since it is a gift. Hope my pal, Virginia, and her husband, David, will enjoy it. Thanks again, Justmeg, for reminding me of a good recipe in my collection. I'm planning on making another one for my good friend, Suzette, at work. Her husband has been helping out while she deals with a broken bone in her foot and pumpkin bread is one of his favorites.
Saturday, September 19th, 2009