It’s getting to be THAT time of year again…
When pumpkin everything comes onto the scene.
There’s a hint of crisp air in the breeze, and you begin to get that little tickle for sweaters and your favorite pair of boots.
The days are getting a tiny bit shorter, school has started, and summer is slowing down.
And even though we’re trying to hang on to that beautiful warmth and sunlight of summer for as long as possible, we can’t deny that stir within us as the seasons change.
I’m happy we had such a hot and sunny summer here in Washington state. I like all four seasons and I like all of them to be very distinct. It’s hard to transition when they aren’t distinct and one just flows and mixes in with the other.
We won’t have to worry about that this year. In about another 30 days we’ll picking pumpkins, decorating the porch with corn stalks and hay bales, and enjoying all things pumpkin flavored and fall scented.
And then sweaters, scarves, and boots. Mmmmm….just cozy!
Spicy Pumpkin Bread
* This was baked in a 5 cup bread pan which is smaller than an average bread pan
1/2 Cup of Organic Buckwheat Flour
1/2 Cup of Organic Sorghum Flour
1/4 Cup of Arrowroot Flour
1/4 teaspoon of Iodized Sea Salt
2 teaspoons of Baking Soda
1 teaspoon of Baking Powder
1 1/2 Tablespoons of Ground Cinnamon
2 teaspoons of Ground Nutmeg
1/2 (heaping) teaspoon of Ground Cloves
1 Cup of Canned Organic Pumpkin (100% pumpkin, no sweeteners, etc.)
4 Tablespoons of Pure Maple Syrup
2 Organic Eggs
Measure all the dry ingredients into a medium bowl and whisk to combine. In a mixer, measure all of the wet ingredients and mix on medium until thoroughly combined. Add dry ingredients and beat just until incorporated, do not over mix.
Pour batter into a prepared pan and bake at 350 degrees for 35-37 minutes. Allow to cool for 10 minutes in pan and then remove and cool completely before slicing.