Happy Fall and Fairburnin’ Friday!

We are so excited that it is officially fall, and yesterday, we released the NEW Fit for Fall Nutrition and Workout Guide! If you are a member, you automatically get this guide for FREE! So be sure to check your email to download your new guide. If you are not a member, you can check out all of the latest perks and get started here.

To celebrate the release of the new guide, we are sharing with you one of the new recipes – Pumpkin Bread Pudding! Yes, yes you heard us right. Give us Fairburn’s an unhealthy treat, and we will make sure it comes back to you healthified.

Whip up the bread pudding tonight for an after dinner treat and share your creations with us on social media with the hashtag #fairburninfriday or #fairburnitoff!



Pumpkin Bread Pudding

  • Servings: 6-8
  • Difficulty: easy
  • Print

-1 ¼ cup pumpkin puree
-1 cup unsweetened almond milk
-1/3 cup maple syrup
-1 tsp. vanilla extract
-2 tbsp. arrowroot powder
-1/2 tsp. salt
-1 tsp. cinnamon
-1/2 tsp. ginger
-1/4 tsp. nutmeg
-1/8 tsp. each allspice and cloves
-8 slices Ezekiel bread (choose your favorite – we like 7 sprouted grains), ripped apart into pieces or cubed

Preheat oven to 350 degrees F. and lightly coat an 8×8 baking dish with non-stick cooking spray.

In a bowl, mix together the pumpkin, almond milk, maple syrup, and vanilla. Then whisk in the arrowroot powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Once all ingredients are combined, stir in the Ezekiel bread pieces, making sure they are all coated with the pumpkin mixture. Pour bread mixture into the prepared baking dish and bake for 25 minutes, or until the top starts to firm up and is golden. Serve warm as is, or top with a little coconut cream or make a vanilla cream.

To make vanilla cream, soak ½ cup of cashews for up to 3 hours. Drain and place in a food processer or blender. Blend with 1/3 cup maple syrup, and 2 tsp. vanilla extract.

Have a great weekend!


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