Pumpkin Banana Pecan Bread

I know it’s been quite sometime since I have posted a recipe and I apologize it’s taken me this long. I have had quite a few medical issues and had to put my blog on the back burner temporarily. I bake for a farmer’s market and also had to stop baking for the market. I will be returning to the market Oct 6th 2018 and will be at the market every other week instead of every week as before.  I thank those of you who have stood by me during the time I was not able to be here. I hope to update my blog from time to time but not sure right now how often I’ll be able to post new recipes, but will do what I can to be here from time to time. Thank you so much for hanging in with me!


Here is a delicious bread I’ve had in my recipe file for as long as I can remember and not even sure how long I’ve had it or where I got the recipe from. This bread is very moist and easy to make and is great anytime of year but especially during October/November months. This bread is delicious warmed up with a little butter on it, but delicious sliced as is. The toasted pecans add so much extra flavor that non-toasted pecans do not. Either way they are both good but I prefer the pecans toasted prior to chopping. I usually toast my pecans at 350 for 10 minutes, let cool and then chop. I chop a few extra pecans to sprinkle on top after putting the batter in the pans.

I hope you enjoy this recipe as much as I do. I have very favorable comments from those I have given the bread to…it’s a recipe I’ve waited too long to make again. Sometimes you have so many recipes you want to share and only so much time to type them up! lol  I hope you enjoy!


“Pumpkin Banana Pecan Bread” 






3 large eggs

1 and 1/2 cups granulated sugar

1 teaspoon “real” vanilla extract

1 cup butter (unsalted at room temperature) (2-sticks)

3 large ripe bananas

1 cup canned pumpkin

1 cup sour cream (room temp if possible)

5 cups all-purpose flour

1 Tablespoon baking soda

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon salt (I use kosher salt but can use regular salt)

1 and 1/2 cups toasted pecans (toast at 350 F for 10 minutes, cool and chop)



Preheat oven to 350 F.  Cream butter, add granulated sugar and cream well. Add eggs one at a time until creamed well. Add vanilla and mix well. Mash bananas well or put in food processor then add pumpkin and mix till smooth. Add pumpkin/banana mixture to creamed butter mixture. Stir in sour cream. Sift dry ingredients together and add slowly to creamed mixture and mix till blended. Add chopped toasted pecans and sprinkle additional finely chopped toasted pecans on top.

Grease and flour 3 (8×5) loaf pans or two 9-inch pans. Fill each pan 1/2 full with batter. Bake in center of oven at 350 F for 50 to 60 minutes or until a toothpick inserted in middle comes out clean. Remove from oven and turn out on a wire rack and let cool.

* I usually bake in 2 (9-inch) baking pans and fill 3/4 full and sprinkle with additional finely chopped toasted pecans.

Roasting Pumpkin

To roast or not to roast….it’s basically up to you! I personally love pumpkin pies with roasted pumpkin, but iin our very busy lives it’s not always possible. Since I bake for a farmer’s market, I want my pies to be as fresh as possible, the same for anything I bake for the market. I also like to know exactly what’s in things I bake and that’s why I like baking from scratch. I take short cuts like everyone else from time to time but short cuts are based on each recipe…and my time.

What type of pumpkin do I use??…hmmmm, this is debatable, but I personally prefer Fairytale pumpkins, but, a lot of people use the small sugar pumpkins since they are much easier to cut, roast and blend.  I have also used butternut squash, and really, it’s hard for me to know the difference between butternut squash and pumpkin. Butternut squash is very easy to roast. Fairytale pumpkins have a lot of water, and to be honest with you, it’s the part I dread most…getting all the water out!

Today I roasted 2 (20 pound) and one (15 pound) fairytale pumpkins. I love the way the house smells when the pumpkins are roasting in the oven…instant room refresh! If your selling a house around this time of year, get you some pumpkins, throw them in the oven and your potential buyers with think they’ve stepped back in time to grandma’s kitchen! Almost guaranteed instant sale! lol

Below I’ll show you the process of how I roasted my Fairytale pumpkins, again, use what pumpkin you like, just remember, the larger the pumpkin, the larger the knife…safety first! I happened to have someone with some muscles cut my pumpkins open for me.

Good luck and ….. Happy Pumpkin Roasting!

3 different size Fairytale pumpkins


Pumpkins cut up and ready to be cleaned


Pumpkins cut in smaller pieces for easier roasting


Pumpkins cleaned and put on a foil lined baking sheet….Roast at 400 F for 45 minutes to 120 minutes, depending on the size of your pumpkins.  I had the large Fairytale pumpkins, so I had to roast mine for 120 minutes.


Pumpkins after being roasted


It may be hard for you to tell, but I put my pumpkins in a large metal bowl to cool and after a few minutes, you can see the water in the bowl from the pumpkins….there is a lot of water in pumpkins.


Here the pumpkins have cooled and I’m now scooping out the roasted pumpkin.  Be careful to not scoop out the rind part (the white part).


I put the pumpkin in a food processor and blended until smooth, like baby food.  I lined a colander with a thin white cloth or you can use cheesecloth. Once drained, and this can take several hours.  It’s much easier if you let them drain in a colander in the sink over-night.  I put mine in the cloth and squeezed a lot of the water out.  I then covered the pumpkin and left it in the colander on the sink and laid my Dutch oven on top! This was something heavy that helped to squeeze the water out faster!


Once the water has been drained. I put a zip lock on a scale and filled the bag until it was 16 ounces.  This is a good way to store your roasted pumpkin in the freezer….the bags lay flat and easier to store and thaw.  The pumpkin thaws quickly when placed in warm water in the sink…ready to sue in no time.


Let me know if you have any questions and I’ll try and help you out!

Pumpkin Pie

Quick Update for Foley Farmer’s Market


Blueberry Pie Muffins


I know I’ve really neglected my blog and have thought about closing it, but decided to leave it for now for those who still want to use any of the recipes I’ve posted. I apologize for not doing updates for quite sometime now. I don’t even want to say when I’ll be doing an update with recipes because I don’t know when that will be. Anyway, thanks so much to those who continue to follow me.

I have been out of the market now for 5 weeks to do eye surgery and I’m still recovering. Right now my vision is still blurry, but I am able to see enough to bake, I just have to focus more when reading recipes and measuring cups, spoons and so forth. I’m still not able to drive, ride my bike, walk and I’m still having trouble typing…thank goodness to auto correction. My eyes make need 2 more surgeries, but not sure at this time.  For anyone interested in what I had done it was “orbital decompression” surgery, it’s surgery to correct protruding eyes due to Graves Disease.  My eyes were almost out of their orbits and have now returned to a more normal position. Because my eyes are still blurring, I may require surgery to tighten the muscles around the eyes and another surgery to tighten the eyelids….time will tell what needs to be done next.  Anyway, enough about my eyes.

I will have baked goods at the market this week, but a little more limited my first Saturday back, but next week I should be able to bake more. For now I will list what I have baked so far and what I hope to have baked before the market in the morning.

  1. Amish Friendship Bread (raisins, cinnamon and nuts)
  2. Banana Walnut Bread
  3. Amish Apple Bread
  4. Key Lime Coconut Bread
  5. Lemon Poppy Seed Bread
  6. Amish White Bread
  7. Banana and Mini Chocolate Chip Muffins
  8. Blueberry Pie Muffins (picture posted above)
  9. Paula Deen’s Ooey Gooey Butter Cake

I hope to have Wheat Bread and Asiago Bread, depends on time.  Anyway, the market is on Saturday 9 to 2 at the Foley Farmer’s Market in Foley, Alabama. I hope to see you there tomorrow, try to come early because some things are limited this week.

God Bless, Rosetta

Note to Followers

Here I am again, apologizing for not updating my blog as I should. 😦  I know I need to be here more often than I have been and I am going to try my best to update my blog at least once a week….did I say once a week!? lol  Anyway, that’s my goal for now. I have been so busy since I’ve become a vendor at the Foley Farmer’s Market in Foley, Alabama that I’ve neglected my blog….again. I have my errand day when I go to Sam’s for baking supplies and WalMart supplies and so forth, then church on Sundays, baking begins on Wednesday and I have one day that I call a ME day.  My ME day is when I get outdoors for exercise and take photos as I am also a photographer. I also sell photography at the farmer’s market along side my baked goods. Anyway, as I hope to update more often than I have been! Take care and have a Blessed Day! Rosetta

Taking Cookie Orders for Christmas 2016

Molasses Cookies


Taking Christmas Cookie Orders for Christmas 2016

Starting today 12/04/16 I’ll be taking Christmas cookie orders for pick up at the Foley Farmer’s Market in Foley, Alabama on December 17, 2016. Below I’ll list a rough draft of the various kinds of cookies I’ll be baking this year. All cookie recipes are cookies I’ve been baking for years and years, a lot of them from a 1979 magazine Good Housekeeping, the rest from various cookie cookbooks and magazines and well as family recipes over the years.

If you want to place an order, try to have your order in by December12, 2016. I will also be selling cookie containers at the market on Dec 17 but the amount will be limited so get your order in early or get to the market early on Dec 17 if you forget to place your order. Orders can be picked up at my home the evening of Dec 16 or after the market on Dec 17 that weekend.  If you need to pick up later give me a call when you would like to pick your cookies up.

Here is a basic list of the various types of cookies I’ll be baking this year, but a few may change due to how much I can bake in one week! lol


  1. Chocolate Chip
  2. M&M
  3. Candy Cane
  4. Oatmeal Raisin
  5. Peanut Butter Balls
  6. Wedding Cookies
  7. Chocolate Krinkles
  8. Spritz
  9. Grandma Shober (a soft cake like cookie)
  10. Peanut Butter
  11. Raisin Spice Drops
  12. Molasses (gingerbread boys and girls)
  13. Coconut Macaroons
  14. Bird Nests (looks like a bird nest with eggs inside)
  15. Almond Sugar Cookies
  16. White Chip with Orange Icing (candy coating)
  17. Turtles
  18. Sand Tarts
  19. Raspberry Thumbprints
  20. Candy Kiss
  21. Snickerdoodles
  22. Bourbon Balls (only on request)

Again, the kind of cookies may vary slightly depending on time.

Prices for cookie containers:

8 x 8… $15…will include one of each type of cookie (smaller cookies will be two of each)

9 x 13…$30…will include 2 of each type of cookie (smaller cookies will be 3 to 4 of each.

You can place your order below this message or text or call to 912-484-3407

Link to photo album that shows some of the cookies and at the end will show the containers the cookies will be in….basically a tin with clear snap on lid.

Thank you and have a Blessed Day!




I do not ship cookies…orders are for pick in at the Foley Farmer’s Market in Foley, Alabama on December 17, 2016.

Farmer’s Market Pictures

Sorry it’s been so long since the last update, but one of the reasons I’ve not been updating my blog the way I should is because I’ve been trying to get two businesses started as a vendor.

I am currently a vendor at the Foley Farmer’s Market in Foley, Alabama. I have a baking stand as well as a photography stand, so this has kept me very busy. I also became a Christian and have been spending a lot of time at church, so, not a lot of time left over for blogging. I figure if I post one recipe every week or so, that’s not too bad, but hopefully I’ll be able to post more.

Anyway, here are a few assorted photos from my shows. Most of what I bake is quick breads, but I also make other things that change each week. Thank you to those who continue to follow me!


1 - Copy

Amish Apple Bread



Every time we visited Lancaster County, Pennsylvania, we would go to the “Green Dragon” flea market.  I would always look forward to going to a particular Amish stand to buy their Amish Apple Bread! I love this bread so much I had to find a recipe that was as close to their bread as I could get.  Right now I’m unable to remember where I found this recipe, but it could have been from one of the Amish cookbooks I have, I’ll take a look later.  I have been so busy at the farmer’s market I’ve not had time to post recipes, so I’m taking this time to post a few, I don’t want to take time looking through cookbooks right now to find which book I found this recipe in! lol  Anyway, this bread is as close to the Amish as I could find.  I love this bread and it’s especially yummy warmed in the microwave and a little (or a lot) of butter on top! I hope you enjoy this bread as I have.  This bread is also among one of my best sellers at the farmer’s market.


Amish Apple Bread




1 cup vegetable oil

3 eggs

2 cups sugar

1 teaspoon vanilla

3cups diced apples (I use Granny Smith apples)

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon soda (baking soda)

1 teaspoon salt

1 cup chopped nuts (optional)




Preheat oven to 300F.

Combine and set aside oil, eggs, sugar and vanilla.

Sift together flour, cinnamon, baking soda and salt.

Add dry ingredients to oil mixture gradually. Add apples and nuts (optional).

Bake in 2 regular loaf pans or 3 foil loaf pans for 1 hour and 30 minutes. Bake time depends on your oven.  Some bake earlier and some bake later, just test with a toothpick inserted in center.  If toothpick comes out wet bake longer; tooth pick should come out clean.

Cool bread in the pan for 10 minutes and sprinkle with sugar.

*I grease loaf pans with vegetable shortening and coat with mixture of ½ cup sugar mixed with 2 teaspoons cinnamon. I coat pans with the mixture and once batter is in pans, I sprinkle the cinnamon sugar mixture on top. This is optional.


Mini Loaves of Amish Apple Bread



Amish Friendship Bread



This bread is one of the most requested breads I make. When I worked at the Navy hospital (now retired), this was their favorite bread and one of the most requested. Now that I’m a vendor at a farmer’s market in Foley, Alabama, it’s become one of the most popular breads sold. No matter where I take it, everyone raves about this bread. The only people who do not rave about it is those who do not like raisins or nuts. You can always make this bread with chocolate chips or what ever you prefer to add or omit. This bread is actually easy to make, but it’s a 10 day process.  Most people do not know that you can freeze the batter once it’s at the baking point of day 10. Make sure on day 10 you add the required ingredients BEFORE separating out into zip locks. Once the batter is frozen in your freezer, it does not freeze hard, it becomes like rubber and is bendable.  Once you are ready to make your bread, lay it on the counter to thaw or place in water, it does not take that long to thaw.  I hope you enjoy this bread as much as I do!


Amish Friendship Bread

Recipe for starter:


1 cup all-purpose flour

1 cup warm water

1/2 cup sugar

1 package yeast


Mix all starter ingredients well and place in a gallon-size freezer zip lock.

Each day squeeze the bag until day 5.  Day five is when you add additional ingredients.  Make sure you have 1 gallon size zip lock for each starter you want to make.  Remember, on day 10 each bag divides out to 4 people, one for you and 3 other bags for friends.  Never use metal utensils or mixing bowl for mixing Amish starter.


Day 1:

This is the day you receive the batter (do nothing)  Or make the batter.

Day 2:

Squeeze the bag (batter will be in a large freezer zip lock bag)

Day 3:

Squeeze the bag

Day 4:

Squeeze the bag

Day 5:

To the bag add 1 cup milk, 1 cup sugar and 1 cup all-purpose flour and then squeeze the bag. Do not worry about getting out all the flour lumps, they will dissolve and mix in the batter by itself.


Day 6:

Squeeze the bag

Day 7:

Squeeze the bag

Day 8:

Squeeze the bag

Day 9:

Squeeze the bag

Day 10:

Combine in a large bowl, the batter, 1 cup flour, 1 cup sugar and 1 cup milk. Mix with a wooden spoon or spatula (do not use any metal spoons or bowls).  Once mixed together, pour 1 cup each of batter in 4 large zip locks.  Keep 1 for yourself and give 3 away to friends along with recipe instructions.

To the remaining batter you have kept for yourself, add:

1 cup oil

1 cup sugar

3 large eggs (I use extra large eggs in all my baking)

2 cups all-purpose flour

½ teaspoon salt

1 and ½ teaspoons baking powder

1 teaspoon soda (baking soda)

2 teaspoons cinnamon

1 large box “instant” vanilla pudding

1 teaspoon vanilla

½ cup milk


Mix all ingredients together well.


Preheat oven to 325 F. Grease 2 (2-pound) loaf pans. Mix together ½ cup sugar and 2 teaspoons cinnamon well and coat loaf pans well with the sugar mixture.  Any leftover sugar cinnamon mixture, sprinkle on top of batter before baking.

*Once batter has been mixed well, you can add whatever you want to the batter before pouring into pans. Examples follow.

Pour batter into pans and sprinkle with sugar cinnamon mixture. Bake at 325 F for 1 hour.  If a toothpick inserted in center of bread does not come out clean after one hour, bake longer until toothpick inserted in center of bread comes out clean. Let bread cool in pans before removing.

*Optional: Add 1 and ½ cups of the following:  chopped pecans, raisins, chocolate chips, coconut flakes or whatever else you prefer. I always add pecans and raisins but use what you prefer.