As summer draws to a close and the beginnings of fall make an entrance into our days, our hearts begin to make a shift towards thankfulness in anticipation of the coming months of intentional focus on Thanksgiving.
"It is good to give thanks to the Lord, and to sing praises to Your name... to declare Your lovingkindness in the morning, and Your faithfulness every night."
Psalm 92:1-2
There is a very real shift that happens in our days when we posture our heart towards thankfulness. It brings our mind under subjection to the realities of what is true in our lives and of what is true about our God. Our minds can easily lead us down a trail of swirling thoughts of worries and negative thoughts that add nothing to our lives.
“Who of you by worrying can add a single hour to your life? Since you cannot do this very little thing, why do you worry about the rest?”
Luke 12:25-26
When we purpose to intentionally start our days with thoughts and words of thankfulness towards God, we are overriding those feelings and thoughts of worry and shifting our thoughts in the right direction. Whatever our days bring, our hearts will be able to say, “I still thank you, Lord”, when we choose to have a thankful heart.
Challenge:
Start a journal of thankfulness.
Each morning write down 1 or more things you are thankful for in that moment.
If it feels hard to find something to be thankful for, remember it doesn’t have to be anything fancy. It could be something like, “I am thankful for sunshine”, or “I am thankful for another day to be alive”.
As the years go by, you will be blessed when you look back on all God has done.
Pair a slice of this pumpkin bread with a hot cup of tea, coffee, or hot chocolate and a devotional for a cozy and up-lifting start to your fall morning! Sprinkle in some thankfulness for an extra pep in your step!
Pumpkin Bread
adapted from Miami Living Blog
Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin
- 1/4 cup pecans or walnuts (optional)
- 1/4 cup chocolate chips (optional)
- Preheat the oven to 325°F and set an oven rack in the middle position. Grease two 8 x 4-inch loaf pans with butter and dust with flour.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture may not look perfectly smooth!
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Your Sister in Christ and in Love,
Hillary Wheeler
