After the Halloween weather fiasco, I thought I’d look ahead to some Thanksgiving baking. As I check the calendar, I realize that I don’t have to look too far.
First up, a little pumpkin bread. I found this recipe on Allrecipes and it’s a keeper. I know I sound like my mother when I say, “I didn’t have any ______, so I substituted ______.” (When she says this, we all take a deep breath…) My substitution was simple; I didn’t have any mini-chips, so I used the standard size. No big deal.
I also added a maple glaze topping:
Approximately: 1 1/4 cups powdered sugar, 1 teaspoon maple extract, 3 tbsp. milk. Mix it all together and add milk, a bit at a time, until you reach the desired consistency.
This recipe made 20 delicious mini-loaves, but you can also use it to make two 9″ x 5″ loaves. If you’re not wild about the chocolate chips, try some nuts and raisins.
It was a great start to my holiday baking, and I’m looking forward to the sweet smells and warm feelings yet to come!
On another note, I thought you’d enjoy the view from my front porch yesterday:
It was beautiful, uplifting, and inspiring. Since it has been a long while since I’ve seen a rainbow, I took it as a sign of bright times ahead. I pass it along in the hopes that it brings the same to you.