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.