Tuesdays with Dorie
Hi. Wow, it's been awhile. The last time I posted it was just barely summer and now it is fall. I had to take a break from blogging because I was spending way too much time in front of the computer both at work and at home (laptop, and iPhone AND iPad) which left me with severe eyestrain. Thankfully, the project that I was working on at the office is finished and not being on my other gadgets much has given my eyes a much needed rest. I have missed checking in with my friends and my favorite blogs and I have certainly missed baking and cooking along with my groups. This week's recipe is by contributing baker Steve Sullivan and was the perfect bread recipe to kick the fall season off.
While I was working on the dough Friday and Saturday I did my best to ignore the 100 degree temperatures outside. The calendar may indicate that fall is here, but where I live it definitely still feels like summer. I hated to even turn the oven on, but the end result was worth it. The dough for this bread came together so easily and I loved the color that the pumpkin gave the loaf. I had Zante currants in the pantry, so I used those instead of the raisins. I don't have mini pans that the recipe called for, so I baked my loaf in a 12 x 3-1/2 inch pan and it was done in 35 minutes.
The texture and taste is reminiscent of raisin bread, but it has its own unique flavor. While the pumpkin flavor isn't pronounced it certainly gives the bread a savory taste and a beautiful autumnal color. The sweetness of the currants combined with the tartness of the cranberries and the crunch of walnuts makes this a very satisfying bite. We enjoyed it fresh out of the oven, but I have to say that I especially enjoyed it toasted the next morning with a little bit of sweet butter.
Thank you to Rebecca of This Bountiful Backyard for hosting this week. Check out her lovely loaves of bread and the recipe on her blog. You can also see more beautiful loaves by following the links over at Tuesdays with Dorie.