A few weeks ago, I got a sudden craving for cinnamon raisin
bread. Something about the cool, rainy weather we’ve been
having made me long for that sweet, cinnamon-y swirled
bread. The more I thought about it, the more certain I
was that if I was going to bake anything in October, it had
to contain pumpkin. Divine Chocolate was also generous enough
to send me one of their 70% Dark Chocolate with Ginger &
Orange bar and, well… I think you can see where I’m going
And then get out your baking pan because you’re going to want
to make this one ASAP.
PS. You better believe I intend to make some french toast
out of this deliciousness.