Perfect Season of Them All: Fall

Including a Fall Pumpkin Apple Harvest bread recipe.

             Fall is by far my favorite season. I love the cold weather and the storms it brings. having to stay indoors all day and making crafts, baking, reading or just laying around watching Halloween movies with my family and drinking home made dark chocolate coco (my favorite will soon blog a recipe).  Fall truly brings all your senses alive. The touch of that cool air that your summer skin is not quite ready for leading to bundling up in the newest fall trends (I just ordered a fitfabfub box so I will of course blog when arrives!), big sweaters and boots.  The sight of those green leaves turning red, orange, yellow and brown.  The aroma of pumpkin spice and cinnamon filling the air.  There really is nothing like it.  Anyways, some of my favorite things to do in fall are going to the pumpkin patch with my boyfriend. He always finds the prefect orange pumpkin as I tend to fall towards the unique ones, mostly the white or the ones with all the lumps and bumps which also makes it very hard to carve.  I also love going to our local farmers market and buying seasonal fruits, veggies, handmade crafts and flowers. 

              So yesterday as I was doing some fall cleaning. I was cleaning out my freezer when i found pumpkin puree that I had made last fall and apple puree that I had saved from when I juiced a bunch of apples I picked at a friends house.  I didn't want them to go to waste so i decided i would make a fall harvest bread out of them. Its gluten free and can be refined sugar free as well but i ran out of quick cook oats and only had apple cinnamon packets with each contain 6g of sugar. If you are looking for a bit sweeter and using original quick cook oats I recommend using honey or agave nectar which really enhance the flavor and give a dense quality to the bread. 

APPLE PUMPKIN HARVEST BREAD

~ GF ~ refined sugar free option ~

Ingredients:
• 1 1/2 cup brown rice flour • 1/2 cup apple cinnamon flavored oats (quick cook oats for no sugar)
•1tsp baking powder
• 1/2tsp baking soda
• 1tsp cinnamon
• 1/4tsp pink Himalayan salt
• 2 large eggs
• 1/3c almond milk
• 1tsp vanilla extract
• 1/3c coconut oil
• 1c canned or pumpkin purée • 1c apple purée or one chopped apple
• handful of pumpkin seeds
• 1/4c chopped walnuts • 1tbsp ground flax seed

Instructions:
1. Preheat oven to 350 degrees F
2. In a medium sized bowl whisk together first six ingredients and flax seed.
3. In another bowl wish together eggs, milk and vanilla.
4. Whisk in oil and pumpkin purée into wet ingredients.
5. Pour wet ingredients into dry and mix just until combined.
6. Stir in apple purée or chopped apple, pumpkin seeds and walnuts
7. Coat a large bread pan with oil of four smaller ones as I chose to do and pour batter spreading evenly.
8. Bake for 35 minutes for small pans and 45 for a large pan.
9. When finished let cool in a cooling rack and serve up with some butter or hot cinnamon apple jelly as I did.

Enjoy! xx Rachel