So yes, I did more baking this weekend with more pumpkin! I just can't seem to get enough!!! (This actually isn't the only thing I baked this weekend; the other things were non-pumpkin and definitely in the Christmas spirit. You will probably see them next week. *wink, wink*)
I thought I would share this bread with you today to try and stretch out Thanksgiving just a little longer, and also to remind you of something important... Voting for Foodbuzz's Project Food Blog Challenge #8 is open today! Did you see my original post where I made Pumpkin Bread and then used it for Rum Raisin Pumpkin Bread Pudding? If you didn't see it yet, then just scoot your little butt over here and and take a seat on my couch while I share some comfort food with you.
(Here is a visual... are you tempted yet??? Oh, in case you were wondering, the bread pudding is topped with Butter Rum Glaze and Cinnamon Whipped Cream. Sinful.)
I hope you enjoy my entry and that you will continue to support me by voting! Project Food Blog voting is open until 6PM PST on Thursday, Dec 2nd, so be sure to get your vote in before then. Each and every bit counts and I have greatly appreciated all of you that have been sharing my posts on Twitter and Facebook. I have been completely overwhelmed by the outpouring of support, and each day I am overjoyed to see all the enthusiastic comments and kind words in response to each of my posts. I wish I could give each of you a big hug to show my thanks!