Pumpkin Bread
Sonya Bankester @LowerAlabama
Not too sweet, just enough spice to be tasty. Perfect seasonal snack. #GlobalApron 2024
Pumpkin Bread
Not too sweet, just enough spice to be tasty. Perfect seasonal snack. #GlobalApron 2024
Cooking Instructions
- 1
Preheat oven to 350*. Line loaf pan with parchment paper.
- 2
Sift dry ingredients together; set aside.
- 3
Whisk together: eggs, purée, sugar, oil and vanilla. Slowly add dry ingredients, whisking until well blended.
- 4
Pour into prepared loaf pan. Bake until toothpick inserted comes out clean. 45-50 minutes.
- 5
Keep in airtight container, store in refrigerator up to 5 days. To freeze: tightly wrap in aluminum foil, then place in freezer safe ziplock bag. Keep up to 3 months.
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I love to bake sweet stuff, with a bit of savory tasty cooking thrown into the mix. Just good ol’ southern cuisine. Most of my recipes were handed down from my Great & Grand Grannies. If they didn’t grow it or raise it, it wasn’t eaten. My hubby and I have alot of food allergies so it gets challenging sometimes to make things that we both can eat. Neither of us can eat shellfish, which is sad, considering where we live, cuz it’s everywhere! Y’all won’t find any shellfish /saltwater fish recipes here. Some fresh water fishes, maybe. Hope y’all enjoy my recipes!
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