October Mood


a few autumn essentials + some cozy inspiration

for my favorite seasonal shift

+ a recipe for Gluten-Free Pumpkin Chocolate Chunk Bread


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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.



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pumpkin chocolate chunk bread

gluten-free | yields one 9” loaf | adapted from here


Ingredients

4 eggs
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

Instructions

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.


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