Spiced Apple Cider Pumpkin Bread

spiced apple cider pumpkin bread

One of a household's fall "must-haves" in my opinion is pumpkin bread! It is such a great breakfast, snack, dessert. I just love the spices in this bread. It is so moist and flavorful, perfect along with a cup of tea or coffee while you are cozy with a blanket reading a book. Hooray! 

This is a recipe I adapted to gluten free/dairy free from Southern Living magazine. I different flours and lot more spices to this bread. I am believer in using several separate spices to build up flavor instead of pre-made spice mixes like pumpkin pie spice. That way you get a lot more flavor into your baked goods. 

Actually, as I worked on this bread yesterday I realized I had left out the coconut oil, however, when my son and husband ate it- they loved it! So, I decided to leave the oil out. The bread has such a fantastic pumpkin-spice flavor and I think this is a "perfect mistake!" 

I hope that you enjoy this fall "must have" in your house today! 

Spiced Apple Cider Pumpkin Bread

Adapted from Southern Living

Makes two 9x5 loaves

1 cup organic sugar

1/2 cup coconut sugar

1/4 cup honey

2/3 cup apple cider

4 eggs

15 oz can pumpkin puree

2 cups gluten free flour mix

1 1/2 cups almond meal

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1. Preheat the oven to 350F. 

2. Grease two 9x5 pans with coconut oil and add in 1-2 teaspoons of gluten free flour and shake out excess to coat the pan in flour. 

3. Beat the sugar, coconut sugar, honey and apple cider in the bowl of a stand mixer at medium speed until combined. Add in eggs, one at a time, beat after each addition. Add in the pumpkin and mix. 

4. Whisk together the gluten free flour, almond meal, salt, baking soda and spices in a separate bowl. 

5. Add the dry mixture to the pumpkin mixture in the mixer bowl and beat at low speed just until combined. 

6. Divide the batter between the 2 pans and smooth the tops of the batter with a rubber spatula. 

7. Bake at 350F for 45-50 minutes or so or until a wooden toothpick comes out clean. You can put foil on top of the pans towards the end of baking so that your bread doesn't over-brown on top. 

8. Cool the pumpkin bread in pans for 10 minutes. Then, un-mold the loaves onto a wire rack and let the bread cool for 30 minutes before slicing. 


Pumpkin, Tomato, Onion and Garlic Corn Empanadas

Pumpkin, Tomato, Onion and Garlic Corn Empanadas

These bright and cheery empanadas are the perfect cure for the dark, rainy days of fall like we are experiencing right now here in Oregon. I had a fun time making these empanadas, adding herbs and spices to make them just right. They may also be made with a meat or seafood filling, but they are a perfect snack, vegan main dish or a side dish to a larger meal. 

This version was a big hit with my husband and son as well. They loved the pumpkin/tomato/onion mixture and the crispness of the empanada lightly pan fried in coconut oil. 

Empananadas also make a perfect party snack or appetizer and since these have pumpkin in them, why not serve them at your Halloween or Fall Harvest party! 

I hope that you enjoy some of these soon for a flavor explosion!! 

Pumpkin Tomato, Onion and Garlic Corn Empanadas: 

Makes 10-11 empanadas (double the recipe for a large appetizer dish) 

Empanada dough: 

11 ounces  masa made from masa harina (follow the instructions on the masa bag (mix + water) and weigh. 

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano, crushed

1 teaspoon chili powder

1/4 cup gluten free flour mix

salt to taste

coconut oil for pan frying


olive oil

1/2 onion, finely chopped

1 cloves garlic, minced

2 tablespoons tomato paste

1 cup pumpkin puree

1 teaspoon oregano

1/2 teaspoon salt

1 teaspoon chili powder


1. Mix together the masa, spices and herbs along with the gluten free flour mix. Add in a little extra water if the dough is dry. Set the masa aside. 

2. Heat a small frying pan and add in olive oil. Saute the onion and garlic on medium heat until the onion is translucent. Set aside to cool for 5-7 minutes. 

3. Once the onion is cool, in a medium bowl combine all of the filling ingredients. Adjust seasonings to taste. 

4. Make 10-11 small balls out of the masa mixture. Press them in a tortilla press to make tortillas that are around 3-4 inches in diameter. Put 1-2 tablespoons of the filling into the center of each empanada. Fold over and pinch the edges to close. 

5. In an electric skillet set to 375F, heat the coconut oil (I heated around 2/3 cup to 1 cup coconut oil) When hot, place the empanadas into the hot oil. Brown on each side until golden and crispy on each side. Remove with a slotted spoon to cool slightly before serving. 

Serve with salsa & enjoy!! 




Oats and Honey Pumpkin Chocolate Chip Muffins!


The feeling of fall is in the air and that means cooler days, rain, beautiful leaves and best of all- pumpkin and spice!!! Yum! 

I am so happy that real fall is finally here. Although I love sunny days, there is something really cozy about cooler days where we settle indoors, bake some delicious muffins and enjoy them with coffee or tea. 

This is a very easy, quick recipe for pumpkin muffins that can be served as a breakfast treat or even as a dessert as they include a pretty glaze on top. You may omit the glaze for a plainer muffin, but I like the shine it gives to the top. 

I hope that you enjoy these delicious muffins as much as I do! 

If you love these, pass this recipe on to a friend who loves pumpkin, fall and cooler, cozy days to spend inside. 

Oats and Honey Pumpkin Chocolate Chip Muffins

Makes 12 small muffins

2 1/2 cups oats

1 cup plain Greek yogurt (full fat) (or you may use a soy or coconut yogurt for dairy free muffins) 

1/2 cup honey

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon ginger

1/4 teaspoon allspice

1 cup canned pumpkin puree

1 cup chocolate chips


*spray a 12 cup muffin tin with olive oil spray or vegetable oil spray. Sprinkle the muffin cups with a gluten free flour mix or a rice flour. Tap out the extra flour into the sink. 

*Heat the oven to 400F

1. Add all of the ingredients except for the oats and the chocolate chips into a blender or food processor. 

2. Add the oats 1/2 cup at a time and blend or process a little at a time into the batter is smooth. 

3. Once the batter is smooth, scrape it out with a rubber spatula into a medium  bowl. Stir in the chocolate chips. 

4. Portion the muffins into the muffin cups evenly. 

5. Bake the muffins in a 400F oven for about 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. 

6. While the muffins are baking, prepare the glaze according to the recipe below. 

7. While the muffins are still hot, brush the glaze on them with a pastry brush. 

Let the muffins cool, and enjoy!! 

Glaze Recipe:

1 cup powdered sugar

1-2 tablespoons whole milk (or milk substitute)

1/2 teaspoon vanilla

Mix powdered sugar, milk and vanilla in a medium bowl with a whisk until glaze is smooth and of desired consistency. Add a little more milk if the glaze is too thick. Glaze the muffins when they are hot out of the oven.