a few autumn essentials + some cozy inspiration
for my favorite seasonal shift
+ a recipe for Gluten-Free Pumpkin Chocolate Chunk Bread
It’s that time of year again, my favorite seasonal shift. October always feels like the perfect time to get through that pile of books, to journal, and of course- to stay on the couch and binge watch all of the classic Meg Ryan movies. By the time the official first day of fall has rolled around, I’ve usually already been in “fall mode” for a good long while. Maybe it’s because I grew up in a very snowy climate, or maybe I just prefer wearing all of the layers. Whatever the cause, it’s this transition of settling in and cozying up that always makes me feel rejuvenated and inspired.
Cozy has been key during this pregnancy, and I included some essentials for dipping into these cooler months ahead- slippers, really comfy underwear, earthy scents, a recipe for gluten-free pumpkin chocolate chunk bread that I can’t get enough of, you get the idea. I’ve been taking the fullest advantage of the quiet alone time before this tiny house welcomes our little one, making this particular autumn season feel extra special.
shop inspiration from the post below
Sigil Scent: Amor Fati • atelier delphine kiko pant • floreat seamless undies
pyramid incense holder • juniper ridge incense • ritual incense • the village common candle
mayberry slippers • lamo slippers • wool poncho • oversize poncho • stand neck cape
nook wooden tea cup • terracotta plate • natural blanket ladder
little labors • grey fabric journal • body mind spirit journal set • vegan leather journal
pumpkin chocolate chunk bread
gluten-free | yields one 9” loaf | adapted from here
2 tbsp honey
15 oz can pumpkin purée
1/3 cup canola oil
1 3/4 cups gluten-free flour (I use Bob’s 1-1)
1 cup sugar (I used coconut sugar this time) + more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 tsp nutmeg
1 tsp ground cinnamon
1 cup dark chocolate chunks
•Preheat oven to 350° and prepare a 9" x 5" loaf pan with parchment, cooking spray, or grease.
• Using a stand mixer on medium speed, or a whisk, beat together the eggs, honey, pumpkin and oil. Set aside.
• In a separate mixing bowl, stir together the gluten-free flour, sugar, baking powder, baking soda, kosher salt, nutmeg and cinnamon.
•Slowly pour the dry flour mixture in with the wet ingredients, scraping down the sides of the bowl as you stir to incorporate. Take care not to over-mix. Stir in chocolate chunks.
• Pour into prepared loaf pan and sprinkle with about 1/2 tbsp sugar. Bake for 1 hour, or until the top has browned significantly, and a toothpick or cake tester comes out clean.
• Set aside on a cooling rack and cover with a tea towel for one hour. Slice and serve.