Happy November!!
This morning we woke up to a chilly 50 degrees–it finally feels like fall! I stayed cozied up inside all morning in my favorite UGG sweatpants. Since I work from home, I basically live in cozy clothes when I’m working. Needless to say these sweatpants have gotten lots of wear–they are sooo comfortable! I got these ones from Nordstrom.

From the moment I wake up, I am almost always wearing slippers. We have tile and wood floors all through our house so my feet are always cold. I just got these UGG shearling slippers from Nordstrom and I am in loveee! I don’t think I’ve ever had slippers so comfortable.

If you’re looking for a few gift ideas this holiday season I would definitely recommend these UGG slippers and this UGG shearling throw. Both are so soft, under $100, and would be great for anyone on your list this year. You can’t go wrong with cozy gifts!!

Since the weather has finally cooled off, I’ve been in the mood to bake. This morning I woke up and decided to bake my favorite honey glazed pumpkin banana bread. I’m sure you know by now I am obsessed with all things pumpkin. This recipe is super easy and perfect for breakfast or dessert. I like to make a big batch of these during the holidays to give as small gifts too.

I’ve included the full recipe at the end of the post!!

I found this recipe on Pinterest and tweaked it just a little by using 2 mini loaf pans. I did have a little extra leftover so I baked 24 mini muffins too. Just be sure to adjust the time to about 25 minutes for the mini loaf pans and 12 minutes for the mini muffins.

HONEY GLAZED PUMPKIN BANANA BREAD

INGREDIENTS
Breads:
2 c. granulated sugar
2/3 c. canola oil
4 eggs
2/3 c. water
1 (15 oz.) can 100% pure pumpkin
1/2 c. mashed ripe banana
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger

Glaze (optional):
2 T. butter, softened
1/4 c. honey
1 c. confectioners’ sugar
about 1 1/2 tsp. water
pinch ground cinnamon

TO MAKE THE BREADS:
In a large mixing bowl, beat together sugar and oil with an electric mixer on medium speed until well combined. Add eggs one at a time, beating after each addition.
In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and ginger.
Add flour mixture and water alternately to the sugar mixture, beating on low after each addition until just combined. Beat in pumpkin and mashed banana until just combined.
Divide batter into two greased 9×5-inch loaf pans (**I used two mini loaf pans & had some leftover). Bake at 350℉ for 50 to 60 minutes for the 9×5 or **25 minutes for the mini loaf pans until a wooden pick inserted in the center comes out clean. Cool loaves in the pans for 10 minutes, then remove and cool completely on a wire rack.

TO GLAZE (optional):
In a bowl, beat softened butter and honey until smooth. Beat in powdered sugar and cinnamon, adding just enough water to make glaze a thick drizzling consistency. Drizzle evenly over bread with a spoon. Sprinkle with chopped pecans, if desired.

Original recipe here! 

O U T F I T – D E T A I L S 
TOP: Caslon | SWEATPANTS: UGG | SLIPPERS: UGG | BLANKET: UGG | GLASSES: DVF | TEA SET: Nordstrom


FIT TIPS:
-Top runs TTS. I’m wearing an XS.