It’s finally time for fall!!! Who else is excited?! The weather in Alabama is not really cool yet… but I’m still wearing my sweaters, burning fall candles, and eating fall foods for sure. This weekend Hurricane Nate decided to hit us, so I was pretty much stuck inside all weekend. Saturday morning before the storm came in, I went to Publix and bought everything I needed for gluten-free pumpkin bread. My cousin Annie is allergic to gluten, so our family is always looking for new good gluten-free recipes. The recipe I used was from www.sweetphi.com and it was the absolute best! I also have the recipe pinned on my Pinterest board called “EATS”. (You can find my Pinterest linked at the bottom of the screen!) I followed the recipe exactly and I tried to use the most organic ingredients I could find. I used the gluten-free Pillsbury flour and organic pumpkin puree. On the recipe, it said chocolate chips were optional, but I did not add them this time! I was trying to make it as healthy as pumpkin bread could be, haha. The recipe says to cook for 50-60 minutes on 350, and I started with 50 minutes but added about 3 more minutes. The middle has some smaller parts not complexly cooked, but I liked it that way because it was more moist. Once it was cooked and cooled I finally got to try it, and it was so yummy! This morning I ate a piece that I toasted in the oven, and wow!!! You definitely need to try this easy recipe this Fall, I know you will love it!