So guys. Time to be honest.
I am obviously new to blogging and creating a website. However, I did not anticipate that the second I launch this blog, the joys and craziness of the holiday season would take over. I love the holidays, but I have never been so involved in the holidays as I have this year.
Let me say, I am so so blessed with my job (I tear up talking about it sometimes). Last year was my first Christmas with them and I let the residents have full reign of decorating the common areas. This year though, I was fully involved. I wanted to elevate the look to a more glamorous Christmas look and though it was exhausting, it turned out beautiful! Unfortunately, I am not allowed to share pictures of it but you will just have to trust me!
In addition to work, we (I mean, I) decorated our apartment with a beautiful tree the day after Thanksgiving. I am a full believer that you should not decorate for Christmas until the day after Thanksgiving. So Black Friday, the tree was up and garland was around the fireplace! My favorite!
Now on to why we are here…more on Christmas soon!
Pumpkin Spice Bread. One thing I love about fall is the return of everything pumpkin. My mom and I love to go wander around Trader Joe’s during this time of the year and pick up our favorite pumpkin items. I will admit, I do splurge but only a little.
When I started this diet (and this blog), I wanted to come up with a pumpkin bread. I love Starbucks pumpkin bread but not the fact that it is full of preservatives, I love the spice and flavor to it. So I created my own!
Check out below to see my Pumpkin Spice Bread recipe!
Let me know what you think!! :)
Pumpkin Spice Bread
3 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/3 cup olive oil
1 cup oat flour
1 cup almond flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon all spice
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup honey
Preheat oven to 350 degrees. Line a loaf pan with two thin pieces of parchment paper, one going long wise and the other the width. Leave extra about the pan so you can pull out the loaf once cooked. You can also spray or wipe the pan with a little coconut oil.
In a bowl, whisk together eggs and vanilla. Once combined, add in pumpkin puree and olive oil.
Next, add in all the remaining dry ingredients (except for the honey). Whisk together until fully combined. Drizzle in half of the honey, fold together. Repeat with the remaining honey.
Pour into the pan. Sprinkle pumpkin seeds on top. Bake for 60 minutes or until gold brown and a toothpick comes out clean. Let cool for at least 15 minutes before cutting.
Once cooled, store in refrigerator in a tight-lid container for up to 4 days.
Enjoy!