FALL PUMPKIN BREAD

As we frolic into October, fall is officially here and some of my favorite fruits and vegetables are ripe and ready this season, like pears, pumpkin, and parsnips. Eating in-season fruits and vegetables has many benefits - both for our health and for the environment. Seasonal fruits and vegetables that naturally ripen on the vine and under the sun are not only tastier, but also have higher levels of nutrients (think antioxidants and phytonutrients!) than produce picked before their prime. Ever wondered why a freshly-picked tomato is so much juicier than the one you bought in your local supermarket? That’s why! Additionally, eating seasonally and shopping at your local Farmers’ Market supports local farming, meaning we reduce the greenhouse gas emissions and pollution involved in food transportation, keep our dollars in our communities rather than sending them far away, and conserve food-growing green space in our neighborhoods and communities. It’s a win-win for everyone! Some of our favorite fall seasonal foods include apples, artichokes, beets, broccoli, cabbage, carrots, figs, kale, parsnips, pears, persimmons, and of course- pumpkin!

To kick off your seasonal journey, here is a pumpkin bread recipe to share with your loved ones. Pumpkin is rich in vitamins and minerals, and is a great source of fiber which supports healthy digestion and stable energy. In addition to the amazing health benefits of pumpkin, this recipe is gluten and processed sugar-free and offers an easy vegan option by swapping eggs for flaxseed. Wishing you a healthy and flavorful fall season! 

Fall Pumpkin Bread 

Ingredients:

• 2 cups almond flour

• 2 eggs (or flax egg) 

  • For a vegan option, substitute every 1 egg with 1 tablespoon of flaxseed + 3 tablespoons of water (to make, mix flaxseeds & water and let sit for 10 minutes) 

• 1 cup pumpkin puree

• 2 tablespoons cinnamon 

• 1 teaspoon ground ginger

• 1 teaspoon nutmeg

• 1 teaspoon baking soda

• 1.2 teaspoon salt 

• ½ cup maple syrup or honey 

• ¼ cup melted coconut oil

• ¼ cup almond or coconut milk

• 1 tablespoon vanilla extract

• Optional chocolate chips, walnuts, or both! 

Instructions:

1.  Combine dry ingredients in one mixing bowl, and wet ingredients in another bowl. Slowly add dry ingredients to wet and mix evenly. 

2. Pour into a standard size loaf pan, and bake at 350 for 30-40 minutes 

3. Cool and enjoy!

*Thank you to Sweet Laurel Bakery for this recipe!