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September 15: Susana’s Parlour
September 15: Coffee Books and Art
September 16: SBM Book Obsession
September 17: Laurie’s Thoughts and Reviews
September 18: Bunny’s Review
September 19: Long and Short Reviews
September 22: A Cup Of Tea and A Big Book
September 23: It’s Raining Books
September 24: Punya Reviews…
September 25: Welcome to My World of Dreams
September 26: Cynthia Gail
September 26: Deal Sharing Aunt
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
2 eggs
4 tablespoons butter
1 banana
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!