It’s that feel-good, eat-well, sleep in a bit longer, and laugh with your loved ones time of year. I love Autumn and I get very sentimental and even more cheerful during this beautiful time.
It’s nice to be able to go outside without sweating through your clothes (I live in the South), to breathe the fresh air, and to look forward to the holidays.
Autumn inspires so many good feelings and emotions in all of us. When crisp weather is coupled with Fall flavors and family time, everything else seems to slow down, and the goodness around us can really soak in.
This is why I wanted to share one of my favorite Autumn recipes to bring people together around the table. This pumpkin spice bread is sure to be a hit. I like mine a little mushy—almost like bread pudding, so feel free to change and modify this recipe however you’d like; it’s pretty forgiving.
Sometimes I throw in chocolate chips, other times, I use cocoa powder and peanut butter. But here’s just an easy way to bring to life the aroma of Fall in your kitchen, and to put a smile on your belly. Enjoy!
What You'll Need
I opt for organic whenever possible. My family back home can’t taste the difference and they’re always so shocked when I bake or cook for them and halfway through the meal, I slip in a remark that it’s all organic.
They tend to think anything organic is going to be yucky, so I love to shake their worlds a bit. Organic butter is still butter, ladies and gentlemen!
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 cup sugar (I like to use 3/4 cup raw cane and 1/4 cup coconut sugar)
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 2 jumbo eggs
- 1 1/2 cups pumpkin puree (I just use a whole can of organic pumpkin *NOT* pumpkin pie mix…although I’m sure that would be equally delicious)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (usually has clove, cinnamon, ginger, allspice, and nutmeg)
- Olive or coconut oil to coat the pan
Preparation
Note: Preheat oven to 350°F
1. Dry mixture – Lightly spoon flour into a measuring cup and level with a knife.
In a large bowl, combine the flour, baking soda, baking powder, pumpkin pie spices, and salt, mixing with a whisk. This is also where you would add in cocoa powder if you wanted—about a tablespoon or so. I rarely measure extra stuff.
2. Wet mixture – Place sugar and butter in a larger bowl, and beat with a mixer (hard work if you use your hands!) until well blended. Next,add the eggs, one at a time, beating well after each.Addpumpkin, yogurt, and vanilla; beat until well blended.
3. Combine – Addin the dry mixture bit by bit, mixing throughout the addition. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated lightly with olive or coconut oil.
4. Add the heat! – Bake at 350°F for 50 minutes toone hour (or until a wooden toothpick inserted in the very center comes out clean).
5. Be patient – Allow to cool in the pan or on a rack. Don’t rush this—you won’t be able to taste the goodness if you melt your tongue off.
6. The extra bit of heaven… – Slice and serve on individual plates while the bread is still warm. Spoon some delicious vanilla ice cream over top, and add another sprinkle of pumpkin pie spice for aroma and presentation.
From my kitchen to yours, I hope you love this recipe and add to it whatever you’d like. Cheers to a beautiful Autumn and happy bellies. Enjoy!
