GUEST POSTER – Recipe courtesy and by approval of
Guest Blogger: Christina Nifong – Link: Original Post
Every fall, I roast, puree and freeze several farmers market pumpkins
(we’ve never had much luck growing our own). So pumpkin bread, pumpkin scones
, pumpkin cheesecake, pumpkin soup
are all, always, just a trip to the deep freeze away. You can certainly use canned pumpkin in this recipe and save yourself a few steps.
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4 thoughts on “NOT-TOO-SWEET PUMPKIN BREAD”
Thank you for sharing and linking. What a nice thing to do. Have a look at the newly released exchange. Share and Inspire Others! under the Sharing is Caring tab. The first theme will be announced on Dec 1. Hope you will participate as well as some of your followers.
Pumpkin bread is a favorite in our house. I’m looking forward to trying this recipe out.
Mwah. Thank you so much. Keep me posted on the outcome. Enjoy.