The cycle of the seasons has so much to teach us if and when we will allow its wisdom in. In autumn we can look around to see the decaying, the death of things. In life its a necessary cycle. Birth (spring), growth + celebration (summer), death + letting go (fall), and rest + pause (winter). And I truly believe when we work in conjunction with the seasons rather than forcing and pushing all throughout the year, we can become more aligned, happier, and wise people.
This fall, I am working on letting go in a few areas of my life. For my personal life, I am letting go of expectation around how family is suppose to look like for me. I am releasing the push and opening my heart to what is. Trusting rather than pushing. To support my physical and emotional body, I am letting go of white sugar and coffee. I’ve worked with these two for a little and now am ready to release them further. More and more I am visualizing the habits, the foods, the thoughts, the patterns that are no longer serving me, leaving my body and spirit.
Focusing on these areas, I am releasing into more of slow speed and making intentional time for quiet, reading, healing, fun, and baking. Letting go can be challenging, and I believe its one reason why coziness is so ever present during the fall. We need a hug from our comfy clothes, warm palettes, and nurturing food to help nourish and soothe our souls.
The following is a recipe I’ve been working on that uses coconut sugar instead of white sugar and is so delicious. I love using coconut sugar because it tastes great, is readily available, and doesn’t spike your blood sugar like refined white sugar. Fall to me also signals enjoyment of the harvest and I love the seasonal pumpkin breads, squash dishes, soups galore, and copious amount of tea.
If you feel called, I hope you enjoy making this bread (maybe with this fall playlist ) slippers on, and tea near by.
What are you letting of of this season? And how are you supporting yourself through that journey?
Coconut Sugar Pumpkin Bread
1 cup spelt flour
3/4 cup all purpose flour
1/4 cup blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 1/2 sticks unsalted butter, softened
2 cups coconut sugar
1, 15 ounce can of pumpkin puree (If you make your own pumpkin puree kuddos to you!)
Preheat oven to 350 degrees Fahrenheit.
In a medium sized bowl, whisk together spelt, all purpose, and almond flours. Add salt, baking soda, and pumpkin pie spice to the mix and combine thoroughly.
In a separate large bowl or using a stand mixer, place softened butter and sugar and beat on medium high for about 2 minutes or until lighter in color and fluffy. Add eggs one at a time and beat well after each addition. Add in the pumpkin and incorporate well on a lower speed. Bit by bit, add your flour mixture on low speed until everything looks uniform, although do not over mix. Sometimes you may need to scrape the bottom of your bowl to make sure there isn’t any butter left behind.
Butter 2 standard loaf pans generously and divide batter between them. I actually like a bigger loaf and will use one loaf pan and put about 3/4 of the batter in that pan and make 4 or 5 muffins out of the rest and use them for school lunches. *
Bake loaves for 50-55 minutes or until very golden and the top of the bread is cracking. You may also insert a toothpick down the middle of the bread and if it comes out clean, the bread is done.
Wait if you can until the bread is cooled to remove from its pan to slice. If you simply can’t wait, your bread won’t slice as well, but it will still be delicious.
1. If you would rather only use all purpose flour, you can substitute exactly and will need 2 cups total. Just omit the spelt and almond flours. I love using a combination of spelt, all purpose, and almond for better + more complex flavor along with increased ease of digestibility.
2. Make sure to buy pureed pumpkin and not ‘pumpkin pie filling’
3. If baking one larger loaf with a few leftover muffins the loaf will take longer to bake, usually about 1 hour 15 minutes or until cracked on the surface and done in the middle when tested with a toothpick.
4. Enjoy every morsel!