Healthy Pumpkin Bread! (& video)

This healthy pumpkin bread recipe is SO delicious! It's so moist and fluffy, no one will guess it's naturally sweetened and made with 100% whole grains.

Raise your hands if you’re excited about fall! I’m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we’re in for a show soon.

The weather has been lovely the past few days. I’ve been cooped up indoors, however, sneezing like I do this time every year, and making recipe videos with my little brother. It’s been a rough learning curve, and we have definitely argued more than I’d care to admit. We’ve gotten into a rhythm now, finally, and I’m super proud of our videos. Click through to see our first one and let us know what you think, will you, please? It’s short and snappy, and I hope you love it.

how to make pumpkin bread

While we wait for those magnificent red and orange trees, I’m satisfying my early pumpkin cravings with this pumpkin bread. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread. It’s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you’ll get some seriously amazing pumpkin bread.

If you’re a fan of my banana bread, you’re going to love this recipe, too. This recipe is highly adaptable to special diets, and I’ve added notes for adjustments under the recipe. Pumpkin bread for everyone!

Continue to the recipe…

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How to Cook Without Recipes

beef & broad beans

This might surprise you, but I haven’t always been a good cook.

In fact, it wasn’t until I was in my early 20s at university that I even began really cooking. And I wasn’t any better (or worse) than my flatmates.

I did have lots of enthusiasm and was willing to try new things. And the more I cooked, the more I enjoyed it, and the more delicious the results became.

There was one problem.

I was a slave to recipes.

While recipes were a good way to learn different techniques and ingredients, they had some frustrating limitations.

Like what happens when you can’t find a particular ingredient? And what do you do with that leftover half bunch of herbs? Or jar of sauce?

Or worse still, what do you do when you need to eat but don’t have time to search through your recipe collection and go shopping for exotic ingredients?

Over the years, with a lot of trial and error, I began to learn to cook more instinctively, on my own.

Without other people’s recipes.

Subconsciously I started thinking of recipes in general terms rather than specific ingredients and steps.

From there, I developed a collection of starting point or ‘template recipes‘. So whenever I walked into the kitchen and looked into the fridge to figure out what to cook, I had a head start.

I knew what had worked before to make that soup or stir fry and could use that knowledge as a springboard for a new dish or meal.

And since then I haven’t looked back.

Would you like to learn to cook without recipes?

Then check out the final installment of my FREE training series.

The third video takes you through my ‘secret’ to cooking without recipes!


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What to Cook This October

Learn what's in season this month at!

October is here, and I’m shaking my head at how fast September came and went. I never even told you about my amazing trip to Vermont, or the 5:30 am yoga series that I attempted and failed. How was your September? We have a lot of catching up to do.

I can’t wait to tackle the recipes on my must-make list for October, and hope this roundup inspires you to cook up some seasonal goodness. Off we go!

Continue to the recipe…

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