Okay so these were supposed to be 'Cranberry-Walnut Pumpkin Loaves' but I didn't have walnuts and I had pecans. And I figured they were close enough (sounds like something I would do). When I heard the name of this recipe, I was expecting quick bread and we had just made a pumpkin loaf for Bake 52 so I was interested to see the difference in the recipes. This bread is SO not a "quick-bread" (It took 2 days to make) and it's yeasted, so basically, the difference is astronomical.
I have only tried working with yeasted pumpkin bread once before and that was last Fall. After quite a few tries at pumpkin bagels, I kind of gave up. There was something about the taste that wasn't right. I couldn't put my finger on it, but it was there. I feel the same way about this bread. I am getting that same taste in this bread that I disliked last Fall. It's not right when you bite into it but not totally an after-taste either, there's something there in the middle, that doesn't sit well with me. I think for me, the fruit and nuts were crucial to this bread because they masked the flavor that I speak of. As long as I had a bite with nuts and cranberries or raisins, I was a happy camper. Maybe in general, yeasted pumpkin breads just need more sugar and the fruit supplies some sugar? Who knows.
This recipe has re-awakened my desire to make it work how I would want it. So this might be a great starting point for me. And even if it wasn't a keeper, I feel like I learn something new with each recipe that I make.
Oh, and the recipe called for 3 mini loaf pans, but I used 4 pans and I am not sure how 3 would work. I even measured to make sure I was using the right size pan.
If you'd like to try the recipe, you can visit the blog of our host for the week:
If you'd like to see what the other TWD did this week you can go HERE.