There’s nothing better then warming up a cool late October day with a healthy home baked creation. This is the season for all things pumpkin and when I woke up this morning wanted the sweet smell of pumpkin and spices permeating throughout the house. Immediately I thought of pumpkin bread and I just so happened to have the most amazing plant based recipe. So at 10 o’clock in the morning I swung into pumpkin spice bread mode and before you know it that little loaf was in the oven baking.
That’s about when hubby came in the kitchen and told me to get dressed we’re going on an autumn hike. Well – so much for the smell of pumpkin and spices permeating throughout the house. In the 50 minutes that it took to bake my bread I managed to take a shower, get dressed, throw a little make-up on and by the time I laced up my hiking boots my little loaf of pumpkin spice bread was ready to come out of the oven.
It’s peak fall foliage season here in NE Ohio so the hike at Chapin Forest was like one out of a story book. The brilliant crimsons, yellow ochres and sienna oranges were somewhat of a visual overload. It was quite windy so the entire area was snowing “leaves.” We stopped at a viewpoint which overlooked a valley draped in the most magnificent colors and ominous Lake Erie in the background. Absolutely drop dead gorgeous!
The drive back home through scenic country roads was equally spectacular. I love the look of modest little country homes decorated with pumpkins, scarecrows and little homemade ghosts swaying from trees. I started thinking of toasty fireplaces, hot apple cider and then just as we pulled up in the driveway I started thinking about my freshly made pumpkin spice bread. As we opened the door it was just as I imagined in the morning – the sweet smell of pumpkin and spices permeating throughout the house. The bread was still warm and how delicious it tasted after our robust autumn hike!
Ingredients:
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinammon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 15 oz. can of pure pumpkin
- 1/2 cup date syrup
- 1 teaspoon real vanilla extract
- 1/2 cup dark raisins
- 1/2 cup chopped walnuts
Directions:
- Sift together the first seven ingredients in a large bowl
- In another bowl stir together the pumpkin, date syrup and vanilla
- Add the flour mixture and stir until all ingredients are mixed. The batter will be firm. Fold in the raisins and walnuts.
- Pour the batter into an 8 x 4 parchment lined or silicone loaf pan
- Bake 50-60 minutes (or until toothpick inserted in the center comes out clean) in a preheated 350 degree oven.
