Pumpkin Walnut Bread

Fall is on our doorstep, it’s onlh 2 days away! I enjoy incorporating all flavors of fall in our meal planning. It’s such a fun way to celebrate the season among us. Picking out these fall foods can be such a wonderful learning experience for children as well. We enjoy exploring the changing colors outside and bring it in to make homemade crafts. My oldest loves to help cook and by incorporating seasonal foods it becomes a sensory experience for him too.

One of my favorite things to make for breakfast in the fall is pumpkin bread. One of the challenges we face while cooking without processed flours is not having a dry, crumbly texture or everything tasting like a banana. This recipe has a spongey, moist texture and the fall experience just flows in the mouth with the subtle warm spices. You’ll be craving this all season long!

What You’ll Need:

• 3/4 cups almond flour
• 3/4 cups of arrowroot powder
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup maple syrup
• 2 tablespoons of coconut oil, melted
• 1 heaping tablespoon of cinnamon
• 1/4 tsp ginger
• 1/4 tsp ground cloves
• 1/3 cup chopped walnuts (optional)
• 1/3 cup of chocolate chips (optional)

How to Prepare:

Combine all ingredients (except walnuts) in a stand mixer and stir until combined.

Add in walnuts, fold into mixture.

Pour batter into bread pan.

Bake at 350 for 45-50 minuets, or until toothpick runs clean.

Allow to cool for about 5-10 minuets before slicing.

Enjoy!!