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We don’t mess around when it comes to fall. We go all in!
We eat a ton of pumpkins, apples, and squash when they’re in season. I get no-spray apples at a very reasonable price locally so I’m busy baking up plenty of fall goodness for all! *If you’re in the West Jersey area, visit Cheyenne’s Road Market for the best organically grown produce around!*
If you’re busy like me then you know that making breakfast the night before can be a huge timesaver. I LOVE breakfast breads for their convenience and potential nutrient-density. They are simple to make, cool, and refrigerate for easy eating in the morning.
Fruit breads are naturally sweet and require little to no additional sweetening. This is good for those of us limiting our sugar intake! I like to use maple syrup or honey if needed.
This time, I’m making a grain-free apple cinnamon bread. Feel free to search my site for peach bread, banana bread, blueberry bread, and pumpkin bread!
One of my favorite spices is Cinnamon. I put it in tea, coffee, pancakes, waffles…everything, when the season is right. My favorite cinnamon flavor-wise is Vietnamese cinnamon. My second choice is Ceylon cinnamon.
I also added apple pie spice to this bread. Apple pie spice is NOT an artificial flavoring. It is simply a delicious blend of cinnamon, fenugreek, lemon peel, ginger, cloves, nutmeg. I like this brand.