Comments on: Marbled Chocolate Pumpkin Bread with Pumpkin Caramel

By: shari

shari — Tue, 21 Oct 2014 02:57:15 +0000

In my review, it is supposed to read ‘mild fugue’ state, and not ‘mild figure’ state. Oh auto correct, how you complicate my life!

By: shari

shari — Tue, 21 Oct 2014 01:29:51 +0000

This is a delicious, perfectly spicy, moist loaf with just the right amount of chocolate. I mentioned in the comments that I was going to double the recipe and bake it in 3- 8×4″ loaf pans. I like to be precise when I’m making batter for more than one loaf, so I use a digital scale to make sure that I get equal amounts of batter in each pan. This is a little more challenging when you’re using 2 flavors of batter that need equal division between pans. And then I had the audacity to double the recipe and divide it into 3! I weighed the pumpkin batter and broke it down into ounces, and then realized that I needed to divide it by 6……well, I’m pretty sure I went into a mild figure state for a couple of minutes, until I heard a small voice in my head say, “maybe you oughta just eyeball it”. Whew. I managed to relax and make 3 8″ loaves that turned out perfectly. I would do it again. Thanks for the great recipe Anita!

By: shari

shari — Wed, 15 Oct 2014 18:36:17 +0000

Thanks Anita. One of the reasons I asked, is because I’m thinking of doubling the recipe and baking it in 3-8 x 4 inch pans. I’ll let you know how it turns out. I love recipes that make more than one loaf so I can give one away or freeze one and still get to eat one too. : )

By: Anita at Hungry Couple

Anita at Hungry Couple — Wed, 15 Oct 2014 14:26:44 +0000

Hi Shari – My loaf pan is 5″ x 9″

By: shari

shari — Tue, 14 Oct 2014 19:10:30 +0000

What a beautiful swirly loaf! What size pan is considered ‘standard ‘?