Fall is in the air

I love fall, okay most of it except the fact that it means winter is on the way which I can do without. But fall is wonderful: pumpkins, squash, apples, cooler running weather and marathons. Besides the joy of drinking coffee and eating pumpkin anything to refuel after a run there are so many reasons to love fall running...
Cooler temperatures: No more (or much less) extreme heat allowing for pushing through runs much easier and speeding up.
  • Let the cooler weather guide you and after a short warm up add short intervals of speed or increase overall pace
  • Enjoy not always needing to carry water
  • Add distance slowly as you feel it, likely being able to cover a longer run in the same time as the summer heat
  • Crisp morning air is the perfect way to wake up
  • No more waking up super early to avoid the heat
  • Time to pull out the cute long sleeve running clothes that have been packed away all summer
  • Enjoy the changing leaves
  • No ice or snow yet instead the sound of crunching leaves under your feet are the soundtrack of the season
  • Fall means marathon season is here! 2 weeks to go...
What is your favorite part of fall?

To take advantage of pumpkin season I decided it was time to change my pumpkin bread recipe to a gluten free version. The result was great, love the addition of fresh ginger adding a little kick.

Pumpkin Spice Bread
1 c oat flour
½ cup pecans ground fine
1/2 c oats
½ c brown rice flour
1/2 c dates, packed (soak for a few mins in warm water if dry)
1/2 c non-dairy milk
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger (I used fresh and pureed with dates, added a great flavor)
1/2 tsp ground cloves
1/8 tsp sea salt
1 c pumpkin puree
1/2 c unsweetened applesauce
1 tsp vanilla
1/2 c raisins or chopped dates
½ c pumpkin seeds

Pre-heat oven to 375 F.
Mix dry ingredients (flour, ground nuts, oats, baking powder, baking soda, salt, spices). Sift or stir with a fork to combine.
Puree dates and pumpkin in a high-powered blender. Add remaining wet ingredients (pumpkin, applesauce, vanilla and non-dairy milk), combine. Add to dry ingredients, stir to combine. Add in raisins and nuts.
Pour into nonstick or sprayed bread pan. I used 4 small and baked 28 minutes


  1. I'm gonna bookmark this recipe! I MUST try it!!! :) Hey, I'm hosting a running blog hop at http://feetdominatingpavement.blogspot.com/2012/09/friday-runners-blog-hop.html. I'd love to link up to your blog! Check it out. :)
    L Finch

    1. Thanks! I'm heading over to check out your blog and link up :)

  2. I love fall running too! I feel like I can breathe and I'm not, always, sweating like crazy! I also love race season (although my husband and I race a lot all year round)!

    1. It is so nice to run without sweat pouring off me! Thinking about it Fall is actually the end to big race season for us.

  3. Replies
    1. I love it :) SO much easier to run in then the thick summer air.

  4. Oh no! I'm about to hit summer! Lol - I'll let you have fall for awhile, but I might come and take it back. Pumpkn spice bread looks delicious!

    1. Today you can have fall back, it is 40F and we are doing a mud run, yuck! That is too cold.

  5. Visiting from the Runner's Blog Hop. This is my favorite time of year. I'm loving the cool evening runs and pretty much any recipe with pumpkin :)


    1. Same here, anything with pumpkin, I'll make it year round too :)

  6. I pretty much love everything about fall. It's such a beautiful time of the year and a great time to run outside!

  7. I LOVE pumpkin! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from vegetarianmamma.com

    1. Thanks Cindy, I love seeing the recipes everyone shares :)


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