Cranberry Walnut Pumpkin Bread

21 Nov

“Three little maids from school…”

Before Rise(s)

The thought of baking this bread in September (in Oregon) didn’t really appeal to me. (Hmmm, 90 degree weather, fresh cranberries at least six weeks out, refrigerated dough, etc.) But in November? A day before Thanksgiving? Perfect!

My only mistake? I over-baked the loaves so they’re a little browner than I would have liked. But, they’re fresh out of the oven and I’m going to cut into them within the next hour. Oh, and I broke my cardinal rule of no substitutions: I don’t like raisins, so I used currants instead.

Addendum: So, I’ve cut into the loaves and I think they’re delicious! I’m not a pastry/donut person – they leave me unsatisfied and my mouth with a “coated” feeling. This bread, however, seems to be the perfect medium to have with a cup of tea. And, now that I know it really needs some advanced planning to make, I will make it again – with planning!

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