Not ready for pumpkin spice to end...
Like, really cold. And yes, I realize I am saying this as a Chicago girl who is now living in a climate where the average temperature in winter is 50 degrees, but its been getting down to 25 degrees overnight and in the early morning here. Which is chilly, but then our heater broke….
…which means that it is probably 40 degrees in the house in the morning. As one of my coworkers would say, “When it pours, it rains”. Or in this case, maybe snow.
Trying to wake up for early morning Crossfit workouts when it is 40 degrees inside the house is really hard. Really really hard. I’ve started walking around the house with a down comforter wrapped around me, kind of like a red-headed big foot lookalike, while guzzling coffee before the air temperatures make my brew cold. At that point, since I’m all wrapped up in a blanket, drinking coffee, I naturally start reading the news and browsing on Pinterest and going through articles on Flipboard; I’ve realized that those moments in the morning are sometimes the only time during the day where my mind isn’t running a million miles a minute trying to catch up with all the things I have to do. Its blissful, those calm morning moments, even if they are cold.
I will say, however, that this cold weather is really making the holiday season seem more imminent. I realize that the holidays have been imminent for awhile, but now it finally seems appropriate to see Thanksgiving displays and Christmas lights at the stores and on my neighbor’s houses. Its also made me realize that its time to start saying goodbye to fall, even though I realize that these plummeting temperatures around most of the U.S. has made fall seem like forever ago, and that winter started early this year.
To celebrate fall, I vote we try to enjoy pumpkin spice at least a few more times before Thanksgiving comes and goes. After all, I think everyone knows that Black Friday indicates the start of the winter holiday season, and after that, its goodbye pumpkin spice and hello peppermint. (Not that I’m complaining!) Now, I give you one more pumpkin spice recipe that definitely deserves a little sliver in your pumpkin loving heart, and would make a great addition to the dessert table at Thanksgiving or alongside a nice steaming cup of tea or coffee during these chilly mornings.
paleo chocolate swirled pumpkin banana bread
Makes 8 servings
For the pumpkin bread:
- 15 oz pumpkin puree
- 3 tbsp. primal friendly pumpkin spice
- ½ cup coconut sugar
- 4 eggs
- 4 tbsp. grass-fed butter, melted
- ½ cup almond butter
- ½ cup coconut flour
- 1 tsp. baking soda
- 1 1/s tsp. baking powder
- 1 tsp. vanilla extract
- Nonstick coconut oil or olive oil spray
For the Chocolate swirl:
- 2 tbsp. grassfed butter
- ½ cup high quality, dark chocolate
- 1 tbsp. raw honey
- Preheat oven to 350 degrees. Beat pumpkin puree, eggs, butter, coconut sugar, and vanilla in a large bowl. Add pumpkin spice and continue to mix.
- Add in almond butter slowly, mixing thoroughly after each addition.
- Add coconut flour, baking soda, and baking powder. Mix until all ingredients are well combined.
- Grease a bread pan with nonstick spray, and add batter to the pan.
- Make chocolate swirl by combining honey, chocolate, and butter in a small bowl and microwaving in 10 second intervals until chocolate has melted. Stir to ensure that everything is mixed together.
- Pour chocolate swirl on top of pumpkin bread batter in bread pan.
- With a knife, swirl batter with chocolate swirl.
- Place bread in oven on middle rack and bake for about 75 minutes.
- Bread is done when fragrant a a toothpick comes clean.