|They looked very pretty, even though this photo is a bit "brown on brown". Still honing my food photography skills....|
This bread is delicious, and great for the changing seasons here in Massachusetts. I had written "great" next to this recipe in the book, but I don't remember when I made them previously. I think I may have bought the mini loaf pans in order to make this recipe. I do remember being skeptical of a yeast bread with pumpkin, but really like the result, just like last time.
One thing this Baking with Julia project is reinforcing for me is that baking projects are more fun when I really pay attention. After last time's inattentiveness, leading to over-browned bread, I was determined not to get distracted and miss something.
This was fairly easy, and I liked the flexibility of the built-in time in the fridge. I'm so glad people commented in the P&Q warning about it needing overnight rising, because I hadn't read the recipe ahead of time.
|Raised and ready to go into the oven|