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.
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I hinted at this porridge in the post for the 
