High on PCP
Pecan. Chocolate. Pumpkin. Bread.
Once again, I wish for smell-o-vision because even my best photograph will not do this baked lovely justice. Imagine the best smelling pumpkin pie combined with a homemade bread and sprinkle chocolate on it. My house smells like that. Honest.
I used a basic pumpkin bread recipe and adapted it. The original is HERE. My modifications were to double the recipe to make two loaves, add a generous amount of chocolate chips, about a tablespoon of vanilla extract and substitute pecans for walnuts — because that’s what was in my cabinet. For me, that’s almost going straight from a recipe. I just like to make things my own.
Oooooh … it was so good.
You want to make this. I am so proud of it that I took a picture of the loaves upside down just to show off that I didn’t burn the bottom. It’s that kind of kitchen success, people.
Did I mention that I used the pumpkin puree that I saved in the refrigerator from last week’s CSA box? Yup. Now, I did. Bomb-diggity.