sorry about the late posting of yesterday’s “rest” post. it was meant to go up yesterday, to prepare your heart and mind for today’s day of rest!

it is just about peak leaf season in our part of the world. the trees are bursting with their autumn colors, and the sun is making them shine even brighter.

for today, i hope you are able to really enjoy the season. to help your taste buds enjoy, here is a new pumpkin bread recipe that i love (i have two, one is always a winner, and this one a bit more healthy,  tastes great and you can feel good about eating it!)

Nutty Pumpkin Bread (from Simply in Season)

1 1/2 cups flour
1 1/2 cups whole wheat flour
1 cup wheat germ
1 cup sugar (or sucanat)
1 cup brown sugar (or demerara)
2 tsp. baking soda
1 1/2 tsp salt
2 tsp. cinnamon
1/2 tsp each ginger, nutmeg, cloves
2 1/2 cups pumpkin
4 eggs
1/2 cup oil
1/2 cup pecans
1 cup dried fruit (i skipped this!)

Mix together the flours, wheat germ, sugars, soda, salt and spices. Make a large well in the center.
Add pumpkin, eggs, oil, nuts, and fruit and mix just until all of the dry ingredients are moistened. Pour batter into 2 greased 9×5 loaf pans. Bake in preheated 350 degree oven about 45 minutes (depending on your oven).