It’s almost Friday – hooray!
It’s also exactly one month until the NYC Marathon – we’re so, so close! I can feel the excitement starting to build with each and every run in Central Park!
Wednesday was an easy 9 miles, and I was super-pleased that a few ~8:20 miles snuck in during the run and felt really easy even though the legs were a bit tired.
It’s so funny how marathon training changes perspective on distances – 9 miles on a Wednesday morning? NBD. 🙂
This morning I met up with Megan for about 7.5 miles. Near-perfect running weather+ great company+ conversational pace = great way to start the day!
Fall is finally setting in, and I was so excited to see a favorite seasonal product had finally arrived at Trader Joe’s:
Pumpkin! I could already smell the pumpkin bread baking in oven whilst waiting in line with my new stash of canned pumpkin at TJs.
There’s something about pumpkins that really set the mood for fall, yes?
Fall has always been my favorite season, and too often it flies by so quickly I barely have time to enjoy the gorgeous foliage, crisp weather and seasonal treats before we’re walloped with the first snowstorm.
Not this year! I’m making an effort to enjoy fall to the fullest (especially on oh, November 7) – here’s how:
- Enjoy foliage and crisp weather in at least three city parks (Central Park, Washington Square Park, Riverside Park, Carl Schurz Park…)
- Create at least three new recipes with pumpkin
- Get in as many runs as possible in the perfect fall running weather (obviously…)
- Watch at least one football game (really, I don’t care much about football but it does scream “Fall!”, doesn’t it?)
- Revamp fall wardrobe with a few new pieces (including oxfords, wooly tights and scarves)
- Buy hot apple cider from the Union Square Greenmarket
- Go apple picking (if by some miracle I travel beyond the isle of Manhattan…)
- Participate in some sort of Halloween-like event (not a fan of dressing up, but NYC goes nuts on Halloween)
- Eat candy corn (especially those candy corn pumpkins – so money!)
Since I’ve been so busy lately, I’ll be satisfied if I get half of these things done! A girl can dream, eh?
Anyways, the goal with the canned pumpkin was to make a healthy bread recipe similar to the sweet potato bread I made a few weeks ago.
Almond milk and applesauce were used instead of butter and oil.
Chocolate chips obviously make everything better…
And the finished product:
Here’s the recipe!
Pumpkin Chocolate Chip Bread
Ingredients (makes one loaf)
- 1 1/2 cup whole-wheat flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup firmly packed brown sugar
- 1 large egg, lightly beaten
- 1/2 cup no-sugar-added applesauce
- 1/4 cup almond milk
- 1 cup canned pumpkin
- 1/2 cup chocolate chips
- 1/2 tsp vanilla
- Pinch salt
Preheat oven to 350 degrees
Combine flour, baking powder, cinnamon and sugar in a large bowl. Place egg, milk, applesauce and vanilla in a small bowl. Add wet ingredients to dry. Stir in pumpkin, followed by chocolate chips. Spoon batter into a 9 x 5 loaf pan coated with nonstick cooking spray. Note: I probably would have added about 1/2 tsp of nutmeg if I had some, but I didn’t feel like running out mid-prep (yeah, just call me lazy!).
Bake for 1 hour or until toothpick inserted in center comes out clean.
It came out perfectly – I enjoyed a warm piece with melty chocolate chips – heaven!
I really think the applesauce helps keep the bread so moist and delicious. NOM.
Question: What’s your favorite thing about fall?