I’m not sure that I ever posted a proper update to my previous post about this little bit of awesomeness. I went on my baking marathon and switched up the varieties I had planned on trying. Partly because of taste, partly because of available ingredients, and partly because of a whim and a fancy.
I ended up making two batches of Pumpkin Spice flavored bread, Nutella cupcakes, the traditional cinnamon flavor, and double chocolate. I got all of my inspiration from this great website, Friendship Bread Kitchen.
I did make some modifications though.
Pumpkin Spice Bread: I actually had butternut squash freshly roasted and pureed, so it’s technically Butternut Squash Spice bread.
Nutella Bread: I made these in to cupcakes, and instead of swirling in the Nutella, I put 1tsp in the middle of each cupcake and covered it with batter. YUM!
Traditional Flavor: This was made as-is. Can’t go wrong with the original!
Double Chocolate: This recipe was actually for chocolate peanut butter bread, but I didn’t have peanut butter chips. I used chocolate instead and I also didn’t have chocolate pudding so I used vanilla and added an extra tablespoon of cocoa powder. Tastes great!
I’ve frozen a lot of the bread. There is no way I could eat all that in 10 days! There’s no way I should eat that in 10 days! But, it is all delicious, and I’ve kept a starter out. Stay tuned!