Grain-Free Chunky Apple Pumpkin Bread

pumpkin apple bread 2With its harvest flavors and warm spices, this delectable bread screams fall. Not only that, but it also creates a cozy, irresistible aroma in the house. It’s not too sweet, and the texture is adorned with tender apple pieces and crunchy walnuts. It took me a couple attempts to get this bread right and while the first loaf tasted wonderful, it was way too moist and would not hold together. But, it was definitely still worth eating! After making some tweaks the second time around, it came out perfectly.

This bread tastes lovely on its own, but is also enjoyable with butter, ghee, or nut butter spread on top. However you slice it, you can’t go wrong!

Cheers and enjoy!

Ingredients:

  • 1/4 cup grass-fed butter, melted, plus a little extra for greasing loaf pan
  • 1 cup fresh or canned pumpkin puree
  • 3 eggs, preferably pasture-raised
  • 1 tsp pure vanilla extract
  • 2 tsp apple cider vinegar
  • 3 Tbsp pure maple syrup
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 3/4 cup raw walnuts, chopped
  • 1 cup baking apple, peeled, cored, and diced (I used a Mutsu)

Directions:

  1. Preheat oven to 350 degrees and grease a loaf pan with small amount of melted butter. I used this loaf pan, which is a medium size.
  2. Mix all the dry ingredients together in a mixing bowl. In a separate large bowl, whisk together the wet ingredients. Then, add the dry ingredients to the wet, and stir until smooth. Lastly, fold in the apple and walnut pieces.
  3. Pour batter into the greased loaf pan and place in preheated oven. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes, and then carefully remove and place on a cooling rack. Let loaf cool completely before slicing.
  4. Store leftover bread in the refrigerator for up to five days.

Yields: 1 loaf

Advertisements

Pumpkin Caramel Chocolate Cups

Halloween is getting closer and I thought it best to honor the holiday with these perfectly sweet pumpkin caramel cups. And, I gotta say…these are straight up divine. The combination of sweet, salty, and pumpkin spice flavors with a delicate bite and soft center is just right. It’s ridiculous, really.

You will end up with a little extra date caramel, but luckily, there are many other ways to use it: spread onto dark chocolate squares, use as a dip for apples or pears, mix into yogurt, stir into nut butter, dollop on top of baked acorn squash or sweet potato, or simply eat with a spoon.

By the way, I went back on KATU Afternoon Live yesterday and made my pumpkin spice chocolate clusters. These are another winning combo and great for Halloween as well! Watch the replay of my segment HERE. Also, if you can believe it, this month marked my one-year anniversary of going on the show!

Cheers and enjoy!

Caramel ingredients:

  • 10-12 medjool dates, pitted and soaked for 5 minutes in boiling water
  • 3 Tbsp water
  • 4-5 Tbsp full-fat coconut milk (I used this brand)
  • 1/4 cup pumpkin puree
  • 1 tsp pure vanilla extract
  • 1 Tbsp pure maple syrup
  • 1 tsp pumpkin pie spice
  • Dash of sea salt

Chocolate ingredients:

  • 8 oz unsweetened baking chocolate
  • 5 Tbsp coconut sugar, or more if you want it sweeter
  • Dash of sea salt

Garnish:

  • Maldon sea salt, to garnish (find HERE)

pumpkin cups and date caramel

Directions:

  1. Add the softened dates to the food processor, along with the water, 4 Tbsp of the coconut milk, pumpkin puree, maple syrup, sea salt, pumpkin pie spice, and vanilla. Pulse to combine. If mixture still seems a bit too thick or chunky, add the remaining 1 Tbsp of coconut milk and blend again until smooth. Set aside.
  2. Melt chocolate in a double boiler over medium-low heat. Be careful not to get any moisture in the chocolate or it will seize! Once melted, stir in the coconut sugar and pinch of sea salt. Whisk until dissolved.
  3. Line a mini muffin pan with paper liners and add about 1 tsp of the melted chocolate to each liner. Then, add about 1 tsp of the date caramel to each and flatten out slightly (and gently) with back of spoon. Top each cup with another 1 tsp of melted chocolate. Garnish each cup with Maldon sea salt and place in fridge to set. If you want these to set faster, you can place in freezer.
  4. Store any leftover caramel in refrigerator and use within a week.

Yields: ~21 cups

Pumpkin Spice Chocolate Clusters

Okay, it’s October and I’ve officially transitioned into pumpkin spice mode, but within reason. I figured I had to create some sort of sweet bite utilizing pumpkin spice since it’s kinda expected this time of year. And, really, I don’t mind being a taste-tester since I don’t make stuff like this very often. I especially love licking the spoon, but sometimes let my husband in on the experience too.

Meanwhile, these clusters are a lovely balance of nuttiness, crunch, spice, salt, and sweet. The pumpkin pie spice becomes more prominent overnight, making these even better the next day. These are super simple to make too, but I do warn you to be careful when melting the chocolate. Moisture, even one drop, will make your chocolate seize and though it is potentially fixable, it’s a pain in the butt and not fun. I speak from experience — this happened the first time I tested this recipe. I was able to fix the chocolate after a Google search, but it took a long time and a lot of fuss. I’ve had it happen another time a long time ago too, but had to totally pitch the chocolate. So sad. Don’t let it happen to you!

Cheers and enjoy!

P.S. Catch the replay of me making these on KATU Afternoon Live from October 18 HERE! This was also my one-year anniversary going on the show!

Ingredients:

  • 3/4 cup raw pecans, roughly chopped
  • 1 cup large flaked unsweetened coconut
  • 3/4 cup raw pumpkin seeds/pepitas
  • 6 oz unsweetened baking chocolate (I used this brand)
  • 3 Tbsp coconut sugar, or more if you want sweeter chocolate
  • 1.5 tsp pumpkin pie spice
  • Pinch of sea salt
  • Maldon sea salt, to garnish (find HERE)

Directions:

  1. Preheat oven to 350 degrees F. Place raw pecans, pumpkin seeds, and coconut on a large baking sheet. Mix together and toast in the preheated oven for 5 minutes. Give a stir and if needed, toast for another 1-2 minutes. Remove from oven and set aside.
  2. Melt chocolate in a double boiler over medium-low heat. Be careful not to get any moisture in the chocolate or it will seize! Once melted, stir in the coconut sugar, pinch of sea salt, and pumpkin spice. Whisk until dissolved.
  3. Remove chocolate from heat and stir the nut mixture into the chocolate. Line a large baking sheet with parchment paper and drop chocolate clusters in 1-2 Tbsp portions. Finally, garnish with Maldon sea salt.
  4. Leave on counter to set or place in the fridge to speed things up a bit.

Yields: 18-20 clusters, give or take (depending on size)

Pumpkin Spice Granola

Pumpkin spice granola

I’ve still been on a kick of making homemade granola and decided it was time for a fall-inspired variety. After all, tis the season for pumpkin spice, right? It makes the house smell so cozy and warm too. It’s actually the first time I’ve used pumpkin seeds in homemade granola and I must say, I really like it. The addition of the almond butter adds a nice coating on the coconut flakes, especially if you use a grittier, freshly ground almond butter, but any kind will work. In this case, I used freshly ground almond butter from the store.

Meanwhile, I still plan on filling you all in on my Jamaica experience sometime soon. I’ve been a little distracted though because last Thursday, we got a new 5-month old kitten! Jesse and I both felt ready after the loss of Mila and found a kitten on Craigslist that urgently needed a new home. Long story short, she was in a home going through a domestic violence divorce. We stepped in and rescued her, and named her Frankie. Here’s a picture of our sweet girl:

Frankie, our new kitty

Ingredients:

  • 6-7 cups unsweetened coconut flakes 
  • 2 cups raw pumpkin seeds (aka pepitas) 
  • 1/3 cup coconut oil, melted
  • 1-2 Tbsp raw honey
  • 2 tsp pure vanilla extract (I like this brand)
  • 4 Tbsp unsweetened almond butter (melt slightly if it’s really stiff)
  • 1 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • Dash of sea salt
  • 3/4 cup unsweetened dried currants

Directions:

  1. Preheat oven to 325 degrees F.
  2. Pour the coconut chips and pumpkin seeds on a large baking sheet.
  3. In a small bowl, gently whisk together the coconut oil, vanilla, raw honey, sea salt, cinnamon, ginger, nutmeg and cloves. Once blended, whisk in the almond butter until smooth.
  4. Pour coconut oil mixture over the coconut flakes and pumpkin seeds, stirring well to coat. Spread out evenly on the baking pan and then place in the preheated oven for 15 minutes.
  5. Remove the granola after the 15 minutes and stir. Place back in oven for 10-15 more minutes or until all the granola is golden brown.
  6. Let cool almost completely and then stir in the currants.

Pumpkin Spice Granola

Fast