It’s Pumpkin Spice season and here is a lovely quick bread recipe to try! I try to make most baked goods wheat-free so that my husband, who is intolerant of wheat, can enjoy it too. With the brand of wheat-free flour I use, the taste is so similar to wheat that no one ever notices.
1 3.4 oz Jell-o brand Pumpkin Spice pudding box
1/4 cup sugar
1 3/4 cup Pamela’s Baking and Pancake Mix or similar
4 tablespoons butter
1 tsp vanilla
350 degree oven. Cook for one hour or until a tester comes out clean.
Butter/oil a loaf pan.
Melt the butter. Mash banana. Mix these ingredients together with sugar, then add all other ingredients. Pour into pan.
Eat immediately or store in plastic wrap covered by a foil layer in a cool place. The smell is fantastic when you open the wrapping to take another slice!