Raise your hands if you’re excited about fall! I’m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we’re in for a show soon.
The weather has been lovely the past few days. I’ve been cooped up indoors, however, sneezing like I do this time every year, and making recipe videos with my little brother. It’s been a rough learning curve, and we have definitely argued more than I’d care to admit. We’ve gotten into a rhythm now, finally, and I’m super proud of our videos. Click through to see our first one and let us know what you think, will you, please? It’s short and snappy, and I hope you love it.
While we wait for those magnificent red and orange trees, I’m satisfying my early pumpkin cravings with this pumpkin bread. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread. It’s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you’ll get some seriously amazing pumpkin bread.
If you’re a fan of my banana bread, you’re going to love this recipe, too. This recipe is highly adaptable to special diets, and I’ve added notes for adjustments under the recipe. Pumpkin bread for everyone!