I don’t know what it is about this time of year (the chillier temps, shorter days or insane produce in season, perhaps) but it gets me in the mood to bake.
I’m not typically a baker the rest of the year (in fact it’s something I tend to do very minimally in the kitchen) but this fall it’s GAME ON — especially with all things apple and (you guessed it) pumpkin.
This season I wanted to try and make some sort of a pumpkin bread that tasted delicious (aka not like it’s made from cardboard) but still left me feeling good (i.e. not bloated or with a sugar-induced headache), which can be tough to do when eliminating refined sugar, gluten and dairy.
Enter in this Paleo Pumpkin Bread with Dark Chocolate Chips. It took me quite a few attempts to get the taste down — but in the end it was all worth it because this ish is LEGIT. It’s decadent and (for lack of a better word) incredibly moist. Rich enough to satisfy a sweet craving — but nutrient-dense enough to double as breakfast. Baking it will also replace any need to purchase a pumpkin-spiced candle this year, so you’re welcome ;).
Pro Tip — My favorite way to eat it is warm and fresh out of the oven, smeared with a little grass-fed vanilla bean ghee and sprinkled with sea salt. It also pairs incredibly well with dark espresso or coffee (try adding in more nutpods Pumpkin Spice Creamer for a super seasonal treat).