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

Fall Recipe Round-Up

I have yet to bust open the cans of pumpkin eagerly waiting in my pantry, nor have I have even sliced an apple to eat!  So, lately I have been feeling guilty because it seems I have abandoned you! As compensation, I decided that I would do a fall recipe round-up and share some of the fall recipes I have been drooling over!

For even more fall recipes, follow my Pump(kin) Iron  and A is For Apple  Pinterest boards! 

Also feel free to share your fall recipes in the comments!  

Without further ado, and in no particular order...

1. Pumpkin Honey Cornbread by Bakelette (Yep, my own post, but it's totally fall flavorful and I will be making it soon!)

2. Brown Butter Ginger Apple Torte by Blahnik Baker  It's a spice cake sandwiched around a brown butter apple filling!

3. Pumpkin Fudge Brownies by Heather Christo Just look at the "crust" (what do you call that thin layer on top of brownies anyways?) on top! They are thin brownies, meaning you can enjoy multiples!

4. Cinnamon Sugar Apple Cake by Pinch of Yum An apple cake made with simple ingredients, just mix, pour, top and bake!

5. Pumpkin Donut Muffins by Crunchy Creamy Sweet  You know my love of donuts, so my including these should come as no surprise!

6. Apple Pie Ice Cream by Tracey's Culinary Adventures I have fond memories of working in an ice cream shop and this was one of the seasonal flavors rolled out in fall! I would love to recreate it myself! I would maybe substitute baked pie crust for the snicker doodles, just for authenticity to that ice cream shop!

7. Pumpkin Gingerbread Waffles by In Sock Monkey Slippers You also probably know about my love of waffles (yet, I still haven't not shared a waffle recipe with you, but that is beside the point)! What about these for breakfast on Thanksgiving? Or will you be too full for later that day?

8. Teddie's Apple Cake by Food52 I don't have a tube pan, but I still want to make this even if it will not be as crispy!

9. Bourbon Bacon Pecan Sticky Buns by Country Cleaver If you feel an explanation is necessary just reread the title of that recipe! Oh my gosh all that goodness!

10. Apple Harvest Bread by Spiced I have been dying over this bread for at least a week now! I think it would make for a superb turkey and cheddar panini! Now I want one...

11. Pumpkin Magic Brownies by Dine and Dish I want to slather myself in that fluffy frosting as if it were body butter. Hope that image didn't scar you forever.

12. Pumpkin Pie Bagels by Seasons and Suppers I have never made bagels, which is weird seeing as I absolutely love eating them! But, add pumpkin and these are a must for fall!

13. Apple Cider Caramel Glazed Pound Cake by Culinary Concoctions by Peabody Pound cakes are excellent for afternoon nibbles here and there! Now you can have one for fall!

14. Pumpkin Caramel Spice Cronuts by Foodness Gracious I heard the cronut's 15 minutes are fame are up (I never got to taste one. Wah.), but if anyone is still on that train, here is a recipe for 'em you may want to try!

15. Roasted Squash and Pear Soup by Verses from my Kitchen I still have a ton of squash from my garden waiting to be roasted, pureed and made into deliciousness! This might just have to happen!  

Pumpkin Honey Cornbread

Most people make cornbread from those little boxes found in supermarkets everywhere. Well I have this strange but vivid memory from when I was younger about those little boxes. I remember that I was making cornbread with my mom and I had opened the box and poured its contents in a bowl. Well, to my surprise there was a dead fly in it! Yuck! I have since tried to avoid those little boxes, but last year caved and tried the apple cinnamon muffins (no flies were found)! It probably was a freak accident that I got a bad box, I am prone to things like this. Anyways, back to cornbread, homemade cornbread is so delicious, while the boxed mixes are often dry and chalky.

Cornbread is a great addition to chili and other hearty meals, but it can also be a horrible if it is too dry and crumbly. Cornbread should be moist and have a delightfully dense crumb, you should not need to grab your nearest glass of water and gulp it down. 

This cornbread is perfectly moist and not too sweet, it is the perfect combination of honey, corn meal and pumpkin. I believe that using local raw honey made all the difference, you are able to taste the honey throughout the cake even though only one tablespoon is used! And if you are anything like me you will drizzle even more honey on top! 

 This cornbread will be making an appearance on my Thanksgiving table spread! You should make it part of your Thanksgiving celebration too! I can't make you make this, but I am telling you that you MUST make this as you will be completely addicted and may want to forgo the rest your Thanksgiving sides! Just kidding...maybe.

Clearly, I thoroughly enjoyed eating this while taking pictures!
The entire pan was gone in less than 24 hours....

Enjoy!
Molly
Happy Thanksgiving!
Do you have any new recipes that you will be adding to your Thanksgiving table spread?

Pumpkin Honey Cornbread 
Ingredients
1/4 cup melted butter, unsalted
1/3 cup white granulated sugar
1 TBS honey (local raw is best)
1 egg
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup pure pumpkin puree
1/4 tsp salt
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
Directions
Preheat the oven to 350 F, grease or spray with cooking spray an 8 or 9 in. round baking dish.
In a medium bowl, stir together the sugar, butter and honey. Whisk in the egg, then whisk in the baking soda, buttermilk and pumpkin.
In a separate bowl mix together the salt, flour and cornmeal. Add the flour mixture to the wet ingredients, stir ONLY until the flour has disappeared.
Pour the batter in the prepared baking dish and bake for 25 minutes, the top should be golden brown and a toothpick should come out clean when inserted. If toothpick does not come out clean, bake for five more minutes.

An original recipe from The Comfort of Cooking

Also don't forget to follow me on Instagram!