I think there are many reasons I love fall. The reprieve from the intense heat of summer. The colors. The hint of fun and joyful family time to come. Things seem to slow down or have the illusion of slowing down, anyway. So many things that make it a favorite time of year.
Pumpkins. Pumkins, pumkins, pumpkins.
Crisp Apples. Apple Crisp. Apple Dumplings. Apple Pie. Homemade Applesauce.
Our home, decorated in the rich and vibrant colors of the season. Warm and inviting.
Gardening and potting flowers. I know, only in Arizona. Our reward for surviving the summer.
Carving Pumpkins. Halloween Parties. Trick-or-Treating. Marshmallow Ghost Peeps. Ninja Turtles, Skeletons, Zom-Bees and Zombies.
Thanksgiving right around the corner.
And Pumpkin Bread. Not just any pumpkin bread, the best pumpkin bread ever.
E.V.E.R.
Well we think so anyway.
Here is the recipe, originally posted last fall …
“Real Good” Pumpkin Bread.
One of my very first posts in fact. And while a few things have changed since then, like the fact that I don’t eat sugar or much wheat anymore, it is still one of my favorite things to make as a treat for the rest of my family or a gift for someone special.
I have found some pretty tasty gluten and sugar free pumpkin recipes but there is really no substitute. Thankfully, I still enjoy the incredible aroma that fills the house with each loaf.
Okay, and a little taste once in a while.
Okay, and I ate a mini-Baby Ruth or two out of the kid’s Halloween Candy. Mostly sugar and gluten free. Mostly.
Happy fall, everyone!
Now go make some Pumpkin Bread!
And watch out for Zom-Bees.
They love Pumpkin Bread you know.
Welcome Company 