One Saturday afternoon
ft. warm spices and canned pumpkin you’ve been meaning to use
with good company
and a comfy blanket
getting cozy while the oven wafts sweet poofs of baking bread
❤
One Year: Grapefruit Applesauce
Two Years: Acorn Squash Bundt Cake + Honey Walnut Frosting
Three Years: Pimentón Butternut Squash Soup with Candied Pecans
Four Years: Homemade Chai Latte
Five Years: White Cheddar and Roasted Apple Scones
Six Years: Peanut Butter and Miel Cheerio Bars
Vegan Pumpkin Bread
Adapted From Joy The Baker
3 1/2 cups all-purpose flour
2 1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 tablespoon molasses
1/2 cup chopped walnuts
1/2 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. Place a rack in the center of the oven. Grease bundt pan and set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup, water, and molasses. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in. Fold in most of the chopped nuts, reserving some to sprinkle on top of the batter once in the pan. Divide the dough between the two greased pans and sprinkle with a few walnut and pecan pieces. Bake for 45 minutes to an hour, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack. Serve warm. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.
