Do you use coconut oil?
For baking? For cooking? Or for skin care?
Recently, someone told me that coconut oil is the fix it for dark circles under the eyes. Since I heard that I’ve been meaning to move my oil from the pantry to my bathroom. But I haven’t yet. While it remains in the pantry, it is perfect for cooking and baking.
The only problem…coconut oil confuses me. Is it a liquid or a solid? Am I supposed to be putting the liquid or the solid under my eyes? Oh, the mysteries! As you all know…Pinterest has a wealth of recipes to motivate anyone out of their comfort zone. I have been wanting to bring some pumpkin bread to work, so I thought I would give this a try.
This bread came out PERFECT! The BOY declared it possibly my best bread to date!
It was just the right amount of crispy crust with a moist and flavorful middle. I will definitely be baking with coconut oil again REAL soon! And possibly using it under my eyes : )
On a non-coconut related note, check out Cooper’s latest predicament. I watched the whole thing unfold as I typed out this post and couldn’t help but laugh as I shot of few photos. The dismount was not so graceful!
In the mood for pumpkin bread, here are a few of my favorite recipes…Happy Baking!
Coconut Oil Pumpkin Bread
From Gimme Some Oven
1 cup granulated sugar
1/2 cup brown sugar, packed
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice (plus I added in some cloves)
3/4 cup pumpkin puree
1/2 cup melted coconut oil
1/3 cup water
1 teaspoon vanilla extract
Preheat oven to 350F. Grease a 9×5 loaf pan with cooking spray. Set aside.
Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Create a well in the center of the bowl, and add pumpkin, eggs, oil, water and vanilla into the well. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. Do not over-mix. (Batter will be slightly lumpy.)
Pour batter into the loaf pan, and smooth the top with a spoon. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature.
Share your favorite coconut oil recipe…