Easy & Delicious Fall Recipes

I love to cook, especially in the fall. These days I’m enjoying making two delicious treats that taste like sweet, spicy autumn in every bite…and they also make great gifts!

Here are the easy, delicious recipes for

Spiced Cranberry Orange Jam (No Pectin and Refined Sugar!)

Chocolate Chip Pumpkin Bread (GF and Refined Sugar Free!)

Spiced Cranberry Orange Jam (No Pectin Required)

INGREDIENTS:

• 24 ounces cranberries (fresh)

• 1 cup coconut sugar (more if desired)

• 1.5 oranges (zest and juice)

• water (optional - may not need)

• 1/2 teaspoon ground cinnamon

• 2 pinches ground ginger

INSTRUCTIONS: 

• Rinse cranberries

• Add all ingredients to a large pot

• Cook on medium heat until it begins to boil, stirring frequently.

• Continue cooking for about 15 - 20 minutes. While the pot is boiling, smash some of the larger berries against the side of the pot with the back of a spoon.

• Your jam should reach 220℉. Use a candy thermometer to test. If you dont have one, do the plate test: Chill a plate in the freezer. After its chilled, place a drop of hot jam on the plate and return the plate to a freezer for 1 minute. Remove the plate and run your finger through the jam. If the jam seperates and remains seperated without running, its ready.)

• Add the hot cranberry preserves to jars or heat-safe container and let it cool completely. This recipe fills 3.5 eight oz jars.

• Once the preserves are cooled, seal, and store in the fridge.

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Chocolate Chip Pumpkin Bread (GF and Refined Sugar Free!)

WET INGREDIENTS:

• 1 cup canned pumpkin

• 3/4 cup maple sugar (or coconut sugar)

• 2 eggs

• 3 tablespoons almond milk or regular milk

• 1/4 cup vegetable oil (I use avocado oil)

• 2 teaspoons lemon juice

• 1 teaspoon vanilla

OPTIONAL MIX-INS:

• 1/2-2/3 cup chocolate chips (I use Guittard 72% Sante Dark Chocolate Baking Chips made with coconut sugar), pecans, or walnuts

INSTRUCTIONS:

• Preheat the oven to 350F. Grease an 8 1/2 x 4 1/2 loaf pan (A 9×5 will work as well, but the bread won't be as tall.). You can also use parchment paper, which makes for easier and cleaner removal from pan.

• In a medium bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Whisk to evenly combine.

• In another bowl, whisk together the pumpkin, sugar and eggs until smooth. Add the almond milk, oil, lemon juice and vanilla and mix to combine. Add the dry ingredients and mix to thoroughly combine. Stir in the chocolate chips and nuts (if using).

• Pour the batter into the prepared pan. Bake for 50 minutes to 1 hour, testing towards the end with a toothpick.

• Let cool in the pan for 10-15 minutes then transfer to a wire rack. Allow the bread to cool before slicing.

ENJOY and HAPPY FALL!

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