As you may have gathered, my sister can’t eat gluten or dairy. So every time she comes to stay with me, I try a new experiment in SF (that’s Suze-friendly) cookery. This time it was a spiced pumpkin and walnut bread adapted from this recipe on Joy the Baker’s blog. I used half Doves Farm plain flour and half cornmeal, and as the recipe was vegan anyway I didn’t have to worry about butter substitutes. It’s gorgeous and the recipe makes two loaves so I’ve got plenty left over!