Preheat oven to 350*. Line loaf pan with parchment paper.

Sift dry ingredients together; set aside.

Whisk together: eggs, purée, sugar, oil and vanilla. Slowly add dry ingredients, whisking until well blended.

Pour into prepared loaf pan. Bake until toothpick inserted comes out clean. 45-50 minutes.

Keep in airtight container, store in refrigerator up to 5 days. To freeze: tightly wrap in aluminum foil, then place in freezer safe ziplock bag. Keep up to 3 months.