Gettin' fresh … in Northern Nevada

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.

 

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4 responses

  1. Freddie and I are both looking at these pictures and are literally drooling! He is going to settle for a bowl of cereal. Looks like I will be making this tomorrow 🙂

    Thanks for sharing! Bomb-diggity…

    October 17, 2012 at 11:07 pm

  2. This. Looks. Awesome. And I totally get taking a photo of the bottom! I love tossing a handful of chocolate chips into my muffins, but now I think I’ll chop up some nuts and add them as well. Since I’m all about eating from my farm share all year ’round, I’ve bookmarked this for when I’m staring at a thawed bag of pumpkin puree in January wondering what to do with it. Thanks!

    October 18, 2012 at 1:27 am

    • I am totally freezing some for the same thing. And, thank you for appreciating my bottom. haha

      October 18, 2012 at 6:58 am

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