pWhen I saw the first cranberries of the season arrive in grocery stores, I got so excited I bought a big container of them, and proceeded to leave them in the refrigerator for weeks. I’d notice them from time to time, and briefly consider what I could do with them, but it wasn’t until the season’s first blizzard a few weeks ago when I was stuck inside all day that I emfinally /emforced myself to put them to use. Very uncharacteristically, I found a vegan bread recipe (originally a href="http://www.joythebaker.com/blog/2010/11/vegan-pumpkin-cranberry-apple-pecan-everythinbread/"Vegan Pumpkin Cranberry Apple Pecan Bread/a from a href="http://www.joythebaker.com/blog/"Joy the Baker/a) that sounded incredible – so I decided to give it a try. Admittedly, I added a couple of eggs to bind the bread and keep it … a class="read-more" href="http://www.sweetlyserendipity.com/savory/mains/hearty-chicken-soup-and-pumpkin-cran-apple-walnut-loaf"Read More/a/pdiv class="yarpp-related-rss"
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