Last Tuesday morning, I stepped outside and felt it. You know what I mean. It’s that first bit of crips in the air that means that the season are getting ready to change. Here in Texas you don’t get a chilling feeling all day, but first thing in the morning. It’s just a hint that fall is close.
That afternoon, I made my first loaf of pumpkin bread. It was a bit of a victory for me because I’m not eating egg right now, so the fact that I made an awesome pumpkin bread made with no egg makes my heart sing. And, as most food does, if shifted something in me. The smell reminded me of cozy evenings and fall vibes. Apple picking with with the kids when we lives in the midwest. Reading by the fireplace. That perfect October afternoon that we have all had.
For some, pumpkin spice season is a reason to spend 8 bucks on a drink that is chocked full of chemicals and actually contains no real pumpkin. Instead it’s time that I get to spend in the kitchen getting creative with one of my favorite ingredients (real pumpkin).
When September rolls around, I start getting the feeling to make pumpkin bread and butternut squash soup. I get all of my glass pumpkins out of storage and start placing them strategically around the kitchen.
For most of us, it’s JUST about the delicious pumpkin recipes, it’s about what the season represents: the permission to slow down. How will you slow down and get ready for the fall season? Will you decorate with pumpkins? Make your own pumpkin latte? Or just jump straight to Halloween?
You might say that I’m obsessed with the season. Not because of the pumpkin spice latte, but because for a few precious months, the whole world feels cozy and my kitchen becomes the heart of it all, with the smell of seasonal spices, and the joy of creating healthier versions of the comfort foods we all crave. And honestly? That’s worth getting a little obsessed about.
Paleo, Vegan, Low Sugar Pumpkin Bread
Course: Breakfast, SnacksDifficulty: Easy15
minutes30
minutesIt's pumpkin spice season. I'm avoiding eggs right now, so all of my baked goods have included some sort of egg substitute. To make this recipe paleo, use coconut oil. Based upon your preferences, you can add 2 flax eggs or regular eggs. Feel free to switch out the coconut oil for butter. Whatever makes your heart sing, do it!
If you're making muffins, cook for about 20 minutes or until the tops of the muffins are firm and a toothpick comes clean with you poke the center of the muffin. For a loaf, cook for 40 minutes to 50 minutes or until the top is firm and a toothpick comes clean with you poke the center of the muffin. Yields 1 loaf or 12 muffins.
Ingredients
113 g coconut oil (roughly 1/2 cup), melted or 1 stick butter
2 Flax Eggs (2 Tbsp Flax Seed + 2 Tbsp water) or 2 eggs
1/4 to 1/2 cup maple syrup
1 cup pumpkin puree
⅓ cup unsweetened almond milk (or your favorite milk)
1.5 cups einkorn flour
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1.5 tsp cinnamon
1 tsp pumpkin pie spice
Optional:
1 cup mini chocolate chips
1 cup dried cranberries
Directions
- Preheat oven to 350 degrees
- Grease a cast iron loaf pan (or use liners)
- Combine coconut oil (or melted butter), flax eggs (or eggs), maple syrup, pumpkin puree, and milk of your choosing.
- Add the dry ingredients slowly to combine flour, baking soda, baking powder, cinnamon, sea salt, and remaining spices.
- Once the ingredients are fully combined, add the chocolate chips and cranberries
- Bake for 45 minutes to 55 minutes. Cook for 45 to 55 minutes for a full loaf and 30 to 40 minutes for muffins. Use a toothpick to check if the bread is done. Put a toothpick in the center of the loaf. If the toothpick comes out clean, the bread is done. If it looks like there is batter on the toothpick, put the bread back in for another 5 minutes until it’s done.
- Let cool completely before taking it out of the pan and cutting (waiting will be the hardest part).
