A Fall Crowd Pleaser-Pumpkin spice Bread.

I am the first to say that carbs are my friend and not the enemy. That being said, because I love baking and it is a large part of my self-care routine, I have learned how to master certain holiday recipes that have healthy alternatives, but taste incredible.

Self care can show up a million different ways. For some, it could be reading a book by the window with sunshine peaking in. For others it could be a rock concert on a Saturday night because that is when they feel most alive. But that is just it, the moments that make us feel alive, happy and present are the moments that we should lean into consciously and do as much as possible.

One of my come alive moments is baking. And as silly as it sounds, this is when my creativity comes to life. I have made numerous pumpkin breads and this is the one that I feel confident enough to share with the world... because it is really good! Let me know what ya'll think and enjoy!

Ingredients Needed:

  • 1 15oz Canned Pumpkin Purée.

  • 2 1/4 cups Whole Wheat Flour ( I use and recommend Red Mill whole wheat flour)

  • 1/2 cup Light Agave Syrup

  • 1/2 cup Unsweetened Apple Sauce

  • 2 Large Eggs

  • 2 tablespoons Olive Oil

  • 2 1/2 tablespoons Pumpkin Pie Spice

  • 2 tsp Baking Powder

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • Pumpkin Seeds (optional)

  • Preheat oven to 350 degrees F and spray ceramic non-stick 9 x 5 loaf pan with cooking spray. Set aside.

  • In a large mixing bowl, whisk the eggs for 10 seconds. Add pumpkin puree, light agave syrup, applesauce, olive oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.

  • Add whole wheat flour and stir just enough to combine. Do not to over mix.

  • Add pumpkin seeds, cranberries or any other add ons if desired. I like to top the bread with pumpkin seeds (like the Starbucks one).

  • Pour batter into coated (I use olive oil spray) loaf pan and level gently. Sprinkle with pumpkin seeds on top. Bake for 50-55 minutes our until the toothpick inserted in the middle comes out clean.

  • Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off more. Slice and enjoy!

  • Store in airtight container after completely cooled. After two days, refrigerate.

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