Posted by Judy Moon
As much as I LOVE my beach time and I have been doing my best to keep the summer vibes going (I just recently broke down and put socks on to go to work, that means fall is officially here when I pull the socks out), I soooo love fall as well.
I love the beautiful colors of the changing leaves, the little chill that’s in the air in the morning when I am on my morning walk with my dog Murphy, and my favorite part is of course pumpkins! My mantle becomes a literal shrine/altar to all that is pumpkin. Just for fun – here are nine of the best quotes from It’s Great Pumpkin Charlie Brown – because Linus is a miniature Philosopher and it’s time we revisit his quotes from this Halloween Classic.
I like to experiment with different pumpkin recipes and I recently tried one that is a keeper. It’s quick, easy, healthy and tasty – that ticks all of the boxes for me!
It was a recent post from Dr. Axe – he rocks!
I followed the recipe exactly, which is not always easy for me to do. My creative mind always wants to do something just a tad different, but with baking, you can’t be as flexible or sometimes things go terribly wrong.
This pumpkin bread got a thumbs-up from the hubby. It’s not super spicy, which we both liked but if you like that screaming pumpkin spice taste – you might want to up the spices a bit. It was also not quite sweet enough for our taste, so next batch, I will add some more sweetener. My advice would be taste the batter before it goes in the pan.
Gluten Free Pumpkin Bread Recipe
Total Time: 85 minutes Serves: 8-10
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 3/4 cup pumpkin
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 3-4 eggs
- Preheat oven to 325 degrees F
- Combine all wet ingredients in a bowl
- Combine all dry ingredients in another bowl
- Mix both bowls together until well incorporated
- Pour into greased loaf pan and bake for 45-60 minutes.