Autumn is such a beautiful time of the year, and for the Niagara region it still means a wealth of tasty local produce. This year we had a late and slightly longer summer, meaning we were still getting fresh produce from the garden throughout October. The late summer and warm fall has also pushed back harvest for local wineries, one of their busiest times of the year. For Tyler this has meant some long days and weeks (and some fun for me checking ferments with him on the weekends!).

However, my small hand in helping has really been in providing some tasty and easy breakfast and snack options. These simple loaf recipes makes a perfect grab and go item and quick ‘at work’ breakfast snack. It can also be sliced and easily frozen for later (though this one did not last long enough!). It can also be adapted into a muffin recipe as an alternative.

Pumpkin and Date Loaf:

(A favourite, slightly adapted from ‘Cookie and Kate’)

Ingredients:

• 1/3 cup melted coconut oil

• ¼ cup honey

• ¼ cup dark maple syrup

• 2 eggs

• 1 cup pumpkin puree

• 1 tsp pure natural vanilla extract

• ¼ cup unsweetened nut milk (I used vanilla cashew)

• ¾ tsp cinnamon

• ¼ tsp ground nutmeg (fresh ground I find it best for flavour)

• ½ tsp. ginger

• ¼ tsp. cloves

• 1 tsp. baking soda

• ½ tsp. salt

• 1 ¾ cups whole wheat or amaranth flour

• ½ cup chopped dates (or chopped nuts, such as pecans or walnuts)

Directions:

Set your oven to 325oC.

Melt the coconut oil and then carefully pour into a large mixing bowl.

Stir in the honey and maple syrup.

Once cooled – whisk in the two eggs. Mixing well.

Add the pumpkin, milk and vanilla and continue to whisk until everything is well combined.

In separate bowl or measuring cup, combine the flour, salt and baking soda.

Fold the dry ingredients into the wet using a large spoon.

Add the spices (cinnamon, nutmeg, ginger and cloves) and stir-in the chopped dates.

Pour the batter into a standard non-stick loaf pan and bake for 60-70 minutes.

Remove from the oven and cool on its side for 15 minutes.

Remove from the pan to cooled completely.

Slice and enjoy with a little butter and a cup of tea or coffee.