This one I haven’t made but was given to me when I was on a search for a recipe.  I’ve seen a picture of it, though, and it looked good.

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So this one was an experiment.  I wanted to do something different.  My first marriage, when we went to his family’s for holidays, someone there always made a cranberry salad and I loved it. I don’t know the exact recipe so I just found another one.  Scott and I loved it, but the kids wouldn’t touch it.  Not a big deal.  We’ll make it again.  I still changed a little.  I never add nuts to things, but I left them on here.

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When I got ready to make this, I couldn’t find my old recipe, so I hunted down a new one.  As usual, I made a couple of changes.  I can never leave anything alone.

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Though I found this one online, I made a couple of changes to it because we’re so picky any more.  It took a while to bake since it was so thick.  But it makes a great breakfast bread.

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As far as I’m concerned, the best pumpkin bread or pie is made from fresh pumpkin.  Quite honestly, any type of pumpkin will do, but the smaller ones, usually considered pie pumpkins, are probably the easiest to work with. Now, if you really want to, you can cut up the pumpkin, peel it, then boil it, mash it.  I find that processing that way takes alot of work, time, and causes me to lose alot of the pumpkin.  Sooo..I prefer to make as few cuts as possible and steam my pumpkin.

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