Hi there! I'm a hobby-baker and enjoy cooking in general.. I haven't published a recipe lately but I'll get crackin and share new recipes soon!
Recipes (30)
Cooksnaps (9)
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This is all that's left from the batch I made!Everyone said they were the best ever!The only thing I would add to the recipe directions is to advise docking the shortbread crust to avoid it rising up (which I always do when pre-baking a pie crust) ... but other than that, this recipe is flawless and is going straight into my cookbook to pass on to my granddaughter ❤️❤️❤️ -
I had to modify the recipe a little bcuz I only have one bread pan, but the listed ingredients are simple to halve and it worked out; also, I didn't have large eggs so what I did was to use one whole medium egg plus a yolk.. and I've got a ton of walnuts, so I chopped up about a cup's worth and threw them in. Also, I have the problem with other loaves (banana and date) being a little over-browned on the bottom and the middle of the top still having a doughy quarter inch altho it baked the correct time and LOOKING done, even when using the middle rack so I use the rack placed in the top third of the oven (heat rises!) and found they turn out perfectly that way!And this pumpkin bread made my kitchen smell like heaven!Definitely putting this recipe in my permanent collection! -
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Baked perfectly!I have to say, I had to alter the recipe a little because I didn't have maple syrup so I used local honey (not the chinese bear stuff) and the mixture was a tad soupy so I added a little more flour bit by bit until it was thicker (in the end, maybe a little over 2 cups in total)Also, I wanted to avoid an issue I have with banana bread being a little too done on the bottom yet having a small gooey area on the top so instead of baking it on the MIDDLE rack, I baked it on the top rack (leaving room for air circulation and the loaf rising) and it was a total success!!I can't wait to make this again and impress my friends!!Great recipe, thanks for sharing!!❤️❤️❤️ -
