aking isn't really my forte but lately it seems like it's all I'm doing! Pumpkin pie is my least favorite of all pies but I love pumpkin bread and so does the boyfriend! Via facebook eavesdropping (a friend recommended this recipe to another friend through a wall post) I decided to give this one a shot. I actually improvised quite a bit which may explain why the bread wasn't super pumpkin-ey.
Here are the changes that I made: I didn't use pumpkin pie spice, I used cinnamon (didn't feel the need to spend money on it), I also used some fresh pumpkin gut in addition to Libby's pumpkin filling. We carved a pumpkin earlier on and I saved the insides, microwaved them, then pureed them. I also did not add any cranberries since the boyfriend is not a fan. And lastly, I baked in the oven for 50 minutes instead of 60 to keep it moist.
The bread came out quite yummy and the pumpkin aroma in the air really made me feel like the season was in full swing. I wouldn't say that it's the best I've ever tasted-- it could stand to be a little more moist, and I think if I used the pumpkin pie spice it would be more pumpkin-ey. But all in all, it was a success and I would use this recipe again. Click here for some of Libby's Pumpkin Craneberry Bread goodness!