Updated: Sep 25, 2018
T-Minus less than two weeks until that thanksgiving pie comes flying out of my mamas oven and straight up into my mouth. Okay, so not straight up. But you get the picture. I'll essentially be dangling over, holding back every drool droplet as I'm slowly tortured with swirls of a cinnamon butter haze. Don't pinch... I'm still dreaming.
Okay, but in all realness we gotta ease this tension with our pie countdown. In the mean time, let's make the house SMELL how a perfect fall day FEELS. Windows open, getting down with the Granny Smiths. Even better, at the end of this magic olfactory ride you get to stuff your face with some healthy, superfood, autumn goodness. Don't forget to drizzle your warm bread with almond butter & local raw honey.
My favorite part of this entire bread creation was getting my toddler all up in the mix. He LOVES to help me, so I soak it all up before he reverts in the opposite direction with adolescence. He got to help measure out the pancake mix, sugar, spices etc. Then helped mix and toss in the fruit, veggies & nuts. He enjoyed watching the bread bake but loved indulging in it the best!
Autumn Harvest Superfood Bread
Group A •2 cups of a whole grain pancake (this is the one I used, it's a household favorite)
•1/2 tbsp baking soda (aluminum free) •1/4 tsp salt •1 tsp nutmeg •1 tbsp cinnamon Group B •2 large eggs beaten (sub in flax meal for vegan) •3/4 cup coconut oil •1/2 cup unsweetned applesauce •1 cup coconut sugar or sweetener of choice (maple syrup for vegan) •1/2 tbsp vanilla extract Group C •1/2 cup shredded zucchini (tip: allow shredded zucchini to lay out on paper towel for several minutes to remove excess water) •1/2 cup shredded carrot •1/2 cup chopped apple •1/2 cup raw walnuts or pecans(optional)
Direction: Preheat oven to 350 degrees. Grease bread pan with coconut or avocado oil. Combine Group A ingredients in one bowl and Group B in another. Once combined, Pour B into A and mix together. Then gently fold in Group C ingredients. Pour batter into bread pan.(batter will be thick) For 9x5 pan bake for 50 minutes, For 8x4 pan bake 60 minutes. Let cool for 15 minutes or so. Serve with almond butter drizzled on top!
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