I do love pumpkin bread. But this is a rave for your new cookbook, which is the best cookbook/baking book I have read in years. I sat up late, just reading because the book brings back many many memories. Thank you so much.
This pumpkin bread looks delicious! I can't wait to try it. Thank you for sharing it with us. As all of my baking pans are aluminum, I really appreciate your tip for using the thermometer to test when the loaf is baked! All of your wonderful, detailed directions help make our treats turn out so much better than when I was winging it. Wishing you safe travels and good health as you continue your book tour!
Thank you, Gina! It’s the details that make baking not only more successful but increase enjoyment. The instant-read thermometer prick changed my life when baking big cakes and breads - no more guesswork. It really is done!
Always good to hear from you . Do have a little leisure time with the family. I am afraid l loose track of your itinerary because I am not so familiar with the geography of your country .I do enjoy the recipes! Julie
I’ve been traveling mostly in the Southeast region of the US but am in Phoenix now. America is vast! Phoenix is beautiful with the cacti, palms, desert, mesas, and shockingly pink and purple bougainvillea.
I've seen a lot of recipes lately (must be the season) using canned pumpkin puree - I really must find out where I can get it from (canned pumpkin isn't a thing in Australia...)
I really enjoy making pumpkin bread, and it’s true—the tops never come out quite the same. The comparison with combovers and Grand Canyon flyovers are apt.
Deb’s recipe sounds terrific, especially pumpkiny with a whole can of pumpkin—and that sugar and spice topping. Definitely what the doctor ordered in these scary times! Thanks for sharing, Anne. And so great to meet you virtually at Jolene’s “Snacky-Drinky” event.🍸
It was great to meet you, too, Ruth! As Dolly Parton so aptly said in a recent interview, it’s up to us to make our home lives and our communities better places. That’s all we can do. Pumpkin bread in the oven is a good start.
I suppose there is pumpkin bread weather when the air turns crisp and the leaves turn golden, just like there used to be fruitcake weather when everyone baked fruitcakes! Hope you enjoy the recipe, Eileen!
I do love pumpkin bread. But this is a rave for your new cookbook, which is the best cookbook/baking book I have read in years. I sat up late, just reading because the book brings back many many memories. Thank you so much.
Thank you for this glowing review. ❤️
This pumpkin bread looks delicious! I can't wait to try it. Thank you for sharing it with us. As all of my baking pans are aluminum, I really appreciate your tip for using the thermometer to test when the loaf is baked! All of your wonderful, detailed directions help make our treats turn out so much better than when I was winging it. Wishing you safe travels and good health as you continue your book tour!
Thank you, Gina! It’s the details that make baking not only more successful but increase enjoyment. The instant-read thermometer prick changed my life when baking big cakes and breads - no more guesswork. It really is done!
Always good to hear from you . Do have a little leisure time with the family. I am afraid l loose track of your itinerary because I am not so familiar with the geography of your country .I do enjoy the recipes! Julie
I’ve been traveling mostly in the Southeast region of the US but am in Phoenix now. America is vast! Phoenix is beautiful with the cacti, palms, desert, mesas, and shockingly pink and purple bougainvillea.
Good to know your book tour is going well. Hope you will be home for Christmas or your assist chef will be busy! Julie
Always home for Christmas. Much love to you, Julie. 💕
I've seen a lot of recipes lately (must be the season) using canned pumpkin puree - I really must find out where I can get it from (canned pumpkin isn't a thing in Australia...)
Make your own, Joanne! Roast fresh pumpkin or butternut squash, mash and puree it until smooth. Use 15 ounces or 1 3/4 cups in the recipe.
looks delicious. I like it, but I'm not obsessed.
That’s fair! We choose our obsessions. ❤️
Drooling 😋 🍞+🎃
I thought you were coming to Austin. I’ve been looking forward to seeing you since I heard your interview on NPR.
Sorry didn’t include Austin in my roundup! I am there at the Texas Book Festival Sunday Nov. 17. See you there!
I really enjoy making pumpkin bread, and it’s true—the tops never come out quite the same. The comparison with combovers and Grand Canyon flyovers are apt.
Deb’s recipe sounds terrific, especially pumpkiny with a whole can of pumpkin—and that sugar and spice topping. Definitely what the doctor ordered in these scary times! Thanks for sharing, Anne. And so great to meet you virtually at Jolene’s “Snacky-Drinky” event.🍸
It was great to meet you, too, Ruth! As Dolly Parton so aptly said in a recent interview, it’s up to us to make our home lives and our communities better places. That’s all we can do. Pumpkin bread in the oven is a good start.
I have been thinking about pumpkin bread. Perfect timing!
I suppose there is pumpkin bread weather when the air turns crisp and the leaves turn golden, just like there used to be fruitcake weather when everyone baked fruitcakes! Hope you enjoy the recipe, Eileen!