It’s not too early for a pumpkin recipe. It’s almost the fall, right?
Even if we weren’t closing in on the fall, pumpkin knows no seasons for me.
I did most of the baking for Cooking with Pumpkin in the spring and summer. Nothing like the scent of pumpkin wafting through the house for Easter, Mother’s Day, and the Fourth of July. It’s only fitting I made this bread on a warm summer day.
Ever since I made the Cream Cheese-Filled Banana Bread I wanted to try it with pumpkin. I adapted the recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully.
Please see the 2nd Page for Ingredients
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