October 2nd, 2012

Pumpkin Cranberry Bread

This one is far from the pumpkin quick bread that you have in your mind. There is nothing quick about the recipe. A first rise, then overnight in the fridge, then up to room temp again, then baked, then cooled, then eat. This really is a bread though, complete with nice yeast flavor. The description as similar to a brioche is right on. 

I just added some fresh cranberries, held off on the walnuts and raisins. The cranberries were nice and tart. This will be a really great toast for breakfast this morning, I’m willing to bet. 

Find the recipe with our host, Rebecca at This Bountiful Backyard

xx

Spike