Everyone says this, but I really, really like fall. I tend to burn the candle at both ends every summer, committing to every social invitation and squeezing in as many weekend trips as my schedule allows. I also feel like I should be outside constantly to take advantage of the few months of warm, sunny weather. By October, my energy is zapped and I need to kick my self-care routine up a notch. Instead of drinking margaritas on a patio, I look forward to busting out my coziest socks, lighting a candle, and sipping tea on a Saturday afternoon.

Another reason I love autumn so much is because I have a few fall recipes I absolutely adore. One of them is a creamy, spicy pumpkin soup from Gluten Free Goddess. Another is this Almond & Maple Pumpkin Bread, which I only recently perfected. It?s inspired by a recipe from Running with Tweezers that I made years and years ago to give as holiday gifts. With a few modifications, I think my version is even better (not to mention, it?s vegan!)
This Almond & Maple Pumpkin Bread made my entire apartment smell amazing while it was baking. I wish a friend had popped over for a visit so I could trick them into thinking I?m an incredible baker. I?m really not. This bread is just that easy to make. It?s sweet, but not too sweet. You can really taste the subtle flavors of the pumpkin and maple syrup, which I love. With a crumbly dusting of sliced almonds and coconut sugar on top, this pumpkin bread is perfect for enjoying with a hot cup o...