Almond Flour Pumpkin Bread {grain-free, dairy-free, GAPS legal}

 

When school starts back up for the year something in me immediately switches over into Fall mode.  I suddenly want the weather to cool down and the leaves to change and the air to become crisp.  I absolutely adore Fall.  I love the idea of snuggling up with a hand-stitched quilt, a cup of tea, and a good book.  I love the sound of a football game in the background and the sense of renewal and peacefulness that Fall ushers in.  In my mind, Summer is full of energy and play, Spring is hope, Winter is calm and wonder.  But Fall.  Fall is gratitude.  Nothing burrows deep into my soul like the sound of leaves falling in a cool breeze kissed with the scent of cinnamon and cloves.

But.

I live in SoCal.

We’re supposed to be welcoming Fall, but the palm trees and the heat index haven’t gotten my memo.  Not only has it been warm, it has been HOT.  Like, I’ve-become-a-total-wuss-since-moving-here-and-I’m-melting-and-want-to-cry hot.

And I object.

So, I did what every other rational person who just wants the seasons to change would do:  I cranked the air conditioning, made a pot of soup and some pumpkin bread.

Just because we spent the morning at the pool doesn’t mean we can’t pretend it’s not 90 degrees outside.

Eventually, the weather will cool off and I am certain we will repeat this pumpkin bread recipe many times throughout this Fall and Winter.  I may or may not be a teeny weeny bit obsessed with all things pumpkin.  And hey!  The kids all love this bread too.  Really, it should be called a cake, since it’s sweet and luscious.  Since it’s sweetened with honey, it seems a little more generous to call it bread, however.  Then you’re totally justified in having it for breakfast.

Or, ya know, top it with honey-sweetened coconut cream and call it dessert.