Every year around this time, I get fall fever. When I’m in California, that means Pumpkin Spice Latte from Starbucks every morning — even when it’s 80 degrees outside — and a loaf of pumpkin bread in the oven once a week.
But this fall I’m in Sweden, and that means no Starbucks and no 80-degree weather. Instead, I’m experiencing one of the most beautiful autumns I can remember. Foggy mornings turn into crisp, sunny days. The trees outside my kitchen window display foliage in every shade of orange. Thick beds of colorful leaves make my morning walks fun and playful. And the cool evenings are perfect for nurturing a small fire in the fireplace. It actually feels like fall.
Maybe that’s why I’ve been baking more pumpkin bread than usual. The recipe I’ve been using is Cookie + Kate’s Honey Whole Wheat Pumpkin Bread made with 100% whole wheat flour, unrefined coconut oil and honey instead of white sugar. With the cold and flu season upon us, it’s especially important to stay away from refined sugars, white flour and partially hydrogenated fats, so this treat is as healthy as it gets. It’s also easy to make: you only need one bowl and a short list of wholesome, natural ingredients.
The result is moist, soul-satisfying pumpkin bread with a deliciously spicy crumb. It’s enough for me to wish fall would stay around a little longer.
For Cookie + Kate’s exclusive recipe and step-by-step instructions, please click here!
All photographs by Kate Taylor ©2013.
