On Friday, I baked the first pumpkin bread of the season, albeit from pumpkin frozen almost two years ago. I used my adaptation of the Whole-Grain Pumpkin Bread recipe posted here at Nebraska Kitchen. As we are getting some cooler weather, I pulled out two Nordic Ware loaf pans with pumpkin designs and used those for two loaves. I will freeze one, but the other is slated for desserts for the next few evenings.
.
