Friday, September 15, 2017

Pumpkin Bread + An Easy Fall Toddler Craft

Happy Friday!  We were busy this morning with a couple of fun fall activities- although, it's a little hard to really get in the mood when it's still 85 degrees.  I'm sure I''ll be singing a different tune come January!

We made a super easy (and yummy!) gluten free, dairy free, and refined sugar free pumpkin bread.

– 1 cup of nut butter (I used almond)
– 3 large eggs
– ½ cup roasted pureed pumpkin
– 1/2 cup honey- don't use maple syrup!
– 4 tbsp butter or ghee
– 1 tsp baking soda
- tablespoon pumpkin pie spice
– Shelled pumpkin seeds for decoration- we used chocolate chips
– Coconut oil or butter for loaf pan

– Preheat oven to 325
– Combine all ingredients at room temperature in a large mixing bowl.
– Pour the batter into your greased loaf pan
– Sprinkle the top with pumpkin seeds, nuts, or chocolate chips. Don’t mix them in!
– Bake for about 40 minutes, making sure the middle is just barely dry
– Let sit to cool, or eat warm with butter or coconut oil. Enjoy!

Recipe adapted from here

We also used contact paper to stick some of our recent leaf finds on and hung them up.  They catch the sun so prettily!  


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