Fall is in the air. In my neck of the woods, the air is chilly, the leaves are turning, and all signs point towards changing my cooking rituals. Gone are the days of fresh salads and light summery desserts; these are replaced with hearty soups and baked pumpkin desserts. Like this one for pumpkin bread, but with a few twists.
Quick breads are a favorite of mine. First, they’re super easy to make. All you do is mix a few ingredients in a bowl, pour into a pan, and bake. They’re delicious plain or with butter, but even better, they’re still good days later, sometimes even better. Another thing that’s good about them is that it’s usually easy to make a gluten free version of your favorite, which is great for Paleo dieters, or anyone trying to limit their intake of gluten.
This recipe is made using avocado oil (surprise!) instead of butter or coconut oil, and it has the addition of chocolate chips, because, is there anything that a few chocolate chips can’t make better? Canned pumpkin adds moisture and flavor, and a combination of almond and coconut flours give it that nice crumb that you would expect from your grandma’s classic recipe.
