Happy Unofficial Pumpkin Day, Y’all!
Remember, last week I declared Tuesdays to be the Healthy Happy Texan’s weekly pumpkin day. Pumpkin, spice, and everything nice deserve one day a week to be honored, celebrated, and, most importantly, devoured, at least in the autumn.
This day, y’all, is a continuation of our weekly tribute to the beautiful beta carotene-loaded gourd.
With the mornings growing chillier and chillier, I start to crave a nibble (or four) of one of my favorite baked goods- pumpkin bread.
Pumpkin bread is not something I grew up eating. I really didn’t get into the whole pumpkin thing until I was in high school and tried pumpkin cheesecake for the first time. That was my gateway into the wonderful world of pumpkin treats- muffins, pie, cookies, bars….the possibilities became endless.
While my mom usually stuck to muffins since they are already portion controlled, easy to transport, and easy to pop out of the freezer for individual enjoyment, I’ve always preferred a loaf bread to muffins. Something is just so comforting about a thick, tender (I’m avoiding the m-word here to spare 80% of you from cringing…you know the one I want to say...the antonym of dry) and slathered in butter or almond butter.
But hold the phone for a second, y’all. Most of the time, quickbreads such as pumpkin bread are loaded with the following guilty parties: white flour, white sugar, canola oil. Sounds like a fun ride on the blood sugar rollercoaster, not to mention a little stop at the inflammation station.
Today, I’ve got a recipe that is 1) stupidly easy 2) Paleo (no gluten, no dairy, no junk) 3) utterly delightful
While I love baking and making things from scratch, especially this time of year, sometimes I want a recipe that is quick, simple yet still fulfills my inner Martha Stewart for the day.
Today, we can all channel Martha. My toilets may not be clean, and my garden may not be transitioned to fall yet, but, by golly, I’ve made a loaf of pumpkin bread from scratch. Mission accomplished!
Here’s how it’s done, y’all….pay attention or else you might miss it…pour ingredients into blender, puree, pour into loaf pan, and bake.
THAT’S ALL FOLKS!
The eggs, almond butter, maple syrup, and, of course, pumpkin keep this quickbread super tender and m**st (see, I still didn’t say the word!).
And there’s hardly any flour in it to keep it really fluffy and almost soufflé-like. Just ¼ cup of coconut flour (yeay fiber!) is all you will need.
Can I confess to y’all how I have been enjoying my pumpkin bread?
I’ve been having a cup of half decaf-half pumpkin spice coffee with a tiny yet warmed slice of this pumpkin bread with crunchy almond butter melting atop while having my quiet time before heading to work. I already love quiet time every morning, but it has easily escalated to one of the highlights of my day! And once you make this bread, you will see why.
Now, could this bread be improved upon? A handful or two of dark chocolate chips or pecans or both would certainly not hurt anyone…maybe next time that will need to happen.
Oh nelly, I’ve started to salivate already so it’s time to wrap up this week’s celebration of pumpkin.
May your day, as always, be filled with joy and your plate, as always, be filled with my pumpkin treats.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!