HAPPY AUTUMNAL EQUINOX YOU GUYS!! Despite the fact that we’re having a bit of a last ditch heat wave here in Houston at the moment, I can tell the air is changing and that soon the temperatures will, too. Or at least I HOPE they will. All I ask is that we get out of the 90s. That’s not too much to ask for, right?
With the arrival of autumn comes an invitation to turn inward. We start to seek stability and calm while the vata-like qualities typical of the season threaten to make us unstable and anxious. We move closer to the earth and closer to ourselves. We crave substantial meals because our bodies are trying to prepare us for the winter months. Autumn is a time to slow down and savor each and every experience whether it’s noticing the changing hues of the leaves or the spicy smells that will soon waft through open windows.
To celebrate the equinox and the shift that comes with it, I’m sharing an earthy loaf of pumpkin bread full of toasty hazelnuts and sage. Though pumpkins in general are one of my favorite things (they’re even a part of my new blog header), pumpkin bread itself is by far one of my favorite baked goods. I realized that the last time I shared an actual pumpkin bread recipe on the blog was way back in 2011. YIKES! I figured it was high time I cracked open a can of orange squashy goodness and came up with an updated version.
If you are craving just a plain old loaf of pumpkin bread, leave the sage and hazelnuts out and sub in a pumpkin pie spice mix for all of the spices called for. But, I highly recommend trying out this version first because the addition of the sage and hazelnuts takes it to a whole other level. If you are looking for more pumpkin-y goodness, there’s no shortage of it here on the blog. Simply go to the “recipes” tab at the top of the page and search for “pumpkin” in the search box. Last year at this time I celebrated with these dark chocolate pumpkin truffles. Yummmmmmm.
Gluten Free Pumpkin Bread with Hazelnuts & Sage
notes: I prefer to make mini loaves of quick bread because I find them easier to store and eat, but I’ll include other options below. Also, this is a full batch that makes 3 mini loaves or 1 large loaf or 15 muffins. So, if you’d like to make less, divide the recipe as you see fit.
75g arrowroot flour
90g buckwheat flour
105g oat flour
1 tsp psyllium husk or xanthan gum
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground turmeric
1/2 tsp ground nutmeg
3/4 tsp ground cinnamon
3/4 tsp ground cardamom
1 tbsp minced fresh sage
3/4 cup toasted chopped hazelnuts
120g melted coconut oil
180g dark maple syrup or honey
375g pumpkin puree (or other squash puree)
Preheat your oven to 375 degrees and grease or line the pans you are using (large loaf or mini loaf or muffin). In a large bowl, mix together the flours, xanthan gum, salt, baking powder, baking soda, and spices until well combined. Stir in the hazelnuts and sage then set the dry mixture aside. In another bowl, mix together the wet ingredients until they are smooth, then add them to the dry. Mix until a smooth and thick batter forms. Pour the batter into your prepared pan(s) then tap the pan on the counter a few times to release any air bubbles and help to settle the batter. Smooth out the top of the batter, then put the pan(s) into the oven to bake. If you are baking muffins, it will take 18-20 minutes. If you are baking mini loaves it will take 20-25 minutes. And if you are baking one large loaf it will take 30-40 minutes. The bread is ready when a tester inserted into the middle comes out mostly clean. Once the bread has baked, remove it from the oven and allow it to cool for at least one hour before slicing into it. If you baked muffins, you only have to wait 15-20 minutes for them to cool.
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