In the event that you’re almost ready too, I figured I’d drop my favorite pumpkin bread recipe

In the event that you’re almost ready too, I figured I’d drop my favorite pumpkin bread recipe. It maintains that nostalgic fresh pumpkin bread that instantly brings back memories of cozy autumn days as a kid but is a little healthier!! You can always use regular flour or a 1:1 GF blend but I promise whichever way you make it, this is going to be your new go-to for this fall and years to come… #pumpkinbread #fallbaking #fallaesthetic #pumpkin #healthydessert Ingredients 2 eggs 1 cup pumpkin puree 1/4 cup almond or nut butter 1/3 cup maple syrup 1/4 cup coconut oil, melted and cooled 2 tsp vanilla extract 1.5 cups flour or 1:1 gluten free flour blend 1 tbsp pumpkin pie spice 1 tsp baking powder 3/4 tsp baking soda Almond milk (I used about 3 tbsp) Chocolate chips (measure with your heart-l used about 1/3 cup but you can sub for nuts or just forego) Instructions 1. Preheat oven to 350F. Grease and line a loaf pan with parchment paper. Set aside. 2. In a large bowl, beat the eggs until slightly fluffy (about 2 minutes). Add the remaining wet ingredients and mix until combined. 3. Stir in the flour, spices, baking powder and baking soda. Mix until combined. At this point, my batter was a little dry because I only had medium sized eggs. If you find it’s not a liquid-y batter (similar to brownie batter), add a few tbsp at a time of your favorite milk and whisk until you reach your desired consistency. 4. Finally, if using chocolate chips, stir them in. Pour the batter into the prepared loaf pan and top with additional chocolate chips. 5. Bake in preheated oven for 40-50 minutes or until a toothpick inserted comes out mostly clean. Remove from oven and let cool in the pan for a few minutes before removing and slicing.

This is the best pumpkin bread recipe on the entire internet, but it also happens to be the healthiest. Don’t click away. My credentials are that I’m the self-proclaimed queen of fall and I am famous among my family and friends for this recipe. We started with two eggs, a cup of pumpkin puree, not pumpkin pie filling. Adding 1/4 of a cup of any nut butter you want. I’m using almonds. We’re going to use a natural sugar, which is maple syrup. Also, just feel like in fall, I want to use maple for absolutely everything. 1/4 of a cup of coconut oil. You can also use avocado. That’s what you have. And then the last of our wet ingredients, we’re going to do 2 tsp of vanilla extract. I’m just going to eyeball it. Now, I’m just going to mix this until it’s combined. You can obviously do any of the steps just by hand. For my dry ingredients, I’m doing 1 and 1/2 cups of flour. I’m using gluten-free, but you can use truly whatever you want. And I’m just going to do a tablespoon of pumpkin pie spice. You can always just buy this at the store or you can make it at home. If you want a recipe, just let me know and I can write that for you. Because we have so many wet ingredients, I’m going to kind of double up on our lemon agents. Teaspoon of baking powder. 3/4 of a teaspoon of baking soda. I usually do either the Lily’s chocolate chip or the Who’s Kitchen chocolate chips, but both were out of stock today. So, we’re just going to chop up a chocolate bar. You don’t have to do chocolate. You can always do nuts or you can just do it plain. Sometimes I do this like maple butter pecan mixture and I just swirl it in. Let me know if you want to see that variation. Adding my chocolate. If I’m adding chocolate to a recipe, I will never tell you the amount. Just measure that with your heart and just give that the tiniest little stir just to make sure it’s incorporated. I wish you guys were here and could smell this right now. I’m just pouring this into a loaf pan that I’ve prepped with parchment paper and coconut oil. Spread it out so that it bakes evenly. Give the batter a taste test. Mhm. Going in at 350. This takes me about 4550 minutes. So, I’m going to let that bake and then I will be back to show you the end result. Coming out of the oven. I’m just going to let this cool for a second. This is what we’re looking like. I am so excited to give this a try. All right, let’s cut a slice. Wow. Honestly, the first bite of pumpkin bread is the best day of the whole year. Okay, you’re going to catch me eating this for breakfast, lunch, and dinner every day for the next like four months. Enjoy.