Comments on: Maple Pumpkin Quick Bread

By: lavaterra

lavaterra — Thu, 25 Oct 2007 18:18:13 +0000

Your bread looks really good. From my last vacation in Nova Scotia I brought with me maple syrop an moulasses so I can bake it here in munic, germany. Thank you for the recipe!
Greetings from lavaterra

By: Holler

Holler — Wed, 17 Oct 2007 18:22:04 +0000

That bread looks really, really good! I had never heard of cranberry bean flour either, but now I have i will look out for it! Great photo as always!

By: zorra

zorra — Wed, 17 Oct 2007 14:25:20 +0000

Very nice bread and pic!
Thx for joining WBD.

By: Patricia Scarpin

Patricia Scarpin — Wed, 17 Oct 2007 11:43:20 +0000

I love the color of this bread, Dayna. So mouthwatering!
And I tried maple syrup not long ago, for the first time. I really liked it!

By: BitterSweet

BitterSweet — Tue, 16 Oct 2007 23:34:59 +0000

Wow, this bread really sounds incredible… I had never heard of cranberry bean flour before, but I love how you sought out more unusual ingredients to make a delicious bread that was more suitable to your diet. Very resourceful indeed!

By: Dayna

Dayna — Tue, 16 Oct 2007 22:10:05 +0000

According to Slow Food USA, The Cranberry Bean is one of the oldest American bean varieties.

It is the same bean as the Italian Borlotti and may Pinto or Red Kidney beans may be substituted in a pinch.

Like garbanzo and soy, cranberry beans mill well into a usable flour.

By: Alisa

Alisa — Tue, 16 Oct 2007 20:30:04 +0000

Yes, what is a cranberry bean?

By: kickpleat

kickpleat — Tue, 16 Oct 2007 19:38:24 +0000

i just discovered your blog and you’ve got such great looking recipes (and photos too). this quick bread looks lovely. yum.

By: VeggieGirl

VeggieGirl — Tue, 16 Oct 2007 18:10:25 +0000

nothing beats the taste and aroma of pure maple syrup, straight from the source. wow, you’ve really outdone yourself with this maple-pumpkin quick bread – how decadent!! I’ve never heard of Cranberry Bean Flour… how enticing!!