Coconut Oil and Honey Pumpkin Bread

Things have been quiet on the Bakelette blogging front... a little too quiet if you ask me. (Insert truly sincere sorry that I do all too often for abandoning my dear readers.) When things get quiet on my blog, you can assume I am busy busy and I wish I was super organized and good at planning ahead so that I had a stock pile of pictures and recipes to post during these busy busy times. But as usual I don't.

Time management has never been my forte...and I am honestly trying to work on it. I have always had a planner, and I love it dearly, I sometimes just write completely superfluous tasks in it just because I like to write things in it. You would think that my love of my planner would mean I myself am a great "planner" and at looking ahead, but nope. Things are lacking in that department. It's funny, I can be so organized in certain aspects of my life, but when it comes to others its like a hurricane and typhoon whipped through leaving gigantic messes in its path. Throughout high school, I had one of the most organized lockers, but my room and workspace at home were always disastrous. Full disclosure my room and workspace are still a disaster. I wish I could just go upstairs right now and organize and clean my room in one go, but sometimes I can be a bit of a perfectionist and I have these grand ideas of organizing, dusting, sorting, and going through everything in my room all at once. IT DOESN'T WORK...at least for me. My brain just isn't wired that way, which I am fine with, but at times it can be extremely frustrating especially when I really want to clean my room, but I get overwhelmed by the task because of all that I want to accomplish at once. So, then I just try and avoid it. This also doesn't work. 

As usual this "story", if that is what you even want to call it, has no relation to the recipe. I find this blog is my outlet, where I can express things that I just haven't found any other outlet for. I think this post is just me trying to get some of the "clutter" in my brain out of my head and onto paper. Currently, I am trying to organize my life, focus on living a healthier lifestyle, and incorporate more positivity into my life. I feel like writing honest posts like these motivate me to change my life even more, and I don't mean to be preachy or anything, but I am just trying to be true to myself and to better myself. It just so happens that I have a blog and I am sharing bits of my real life with you. 

Coconut Oil and Honey Pumpkin Bread

Ingredients:

1 and ¼ Cup Whole-Wheat Pastry Flour

½ Cup All-Purpose Flour

1 teaspoon Baking Powder

½ teaspoon Baking Soda

¾ teaspoon Salt

1 Tablespoon Cinnamon

¼ teaspoon Cardamom (optional)

¼ teaspoon Cloves

Pinch of Ginger

1 and ¼ Cup Pumpkin Puree

½ Cup Coconut Oil, Melted

½ Cup Honey, Local Raw is best

2 Eggs

Directions:

1.     Preheat oven to 350 degrees F. Spray standard loaf pan with non-stick spray.

2.     In a medium bowl, stir together whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, cardamom, cloves, and ginger until well combined. Set aside.

3.     In another medium bowl, whisk together pumpkin, coconut oil, honey and eggs, until thoroughly combined.

4.     Add wet ingredients to dry, gently fold in wet ingredients until no more flour is visible. Be careful not to over mix, batter will be thick. Pour batter into prepared loaf pan. Bake 40 to 45 minutes, or until a toothpick comes out clean. Cool for 20 minutes in pan on wire rack, then transfer to wire rack to cool completely.

Recipe by Bakelette Adapted from The Flour Sack 
Print Recipe Here