Plant Based Pumpkin Bread

This too was found in my drafts folder from 9/24.

This is a plant-based adaptation of Thelma Bair's pumpkin bread, a crowd pleasing recipe I've been making for over 20 years. For the record, as Thelma was about 80 when I first met her, and her recipe has definitely stood the test of time.   

2.5-3 cups dates (this is the sugar substitute)

3.5 cups whole wheat pastry flour

2 cups pumpkin puree (I cook pumpkin in the fall then blend it and freeze in 2 cup portions for later baking)

1 c. Soy yogurt, applesauce or mashed avocados (this is an oil substitute)

3/4 c. Aquafaba (egg substitute, equivalent of 4 eggs)

1 T. Cinnamon

1 t. Ground cloves

1 t. Ground nutmeg (I buy mine whole in tea shops so I can grate it myself for freshness)

1.5 t. Sea salt (non-iodized salt helps things to rise better)

1 T. Baking soda

1 t. Vanilla (optional)

3/4 c. Toasted pecans, chopped

3/4 c. Raisins (optional)

3/4 - 1 c. Vegan chocolate chips (I use enjoy life brand)

1/3 c. Water, if needed

1. Place dates in high speed blender and cover with boiling water and allow to soften for 10 min or more. Drain water, then blend into a paste. You will want/need approximately 2 cups of pureed dates. 

2. Mix dry ingredients in a mixing bowl (except raisins, nuts and chocolate chips)

3. Add wet ingredients to dry ingredients, including pureed dates. Mix until incorporated. 

4. Add raisins, nuts and chocolate chips.

5. Pour into 2 large bread pans. Bake at 350* F. for 60-70 min.

This bread is great for potlucks and freezes well. 

Pumpkin Spice Cookies-Plant-Based

 I found this recipe in my drafts folder, (from 9/26/24) - I think I was waiting for a photo. We inhaled these. 

Fall is (was) in the air and I was craving these cookies this morning. I felt certain I had made them previously with very few ingredients, but couldn't find any recipes which matched what was in my mind. 

As I trolled the internet looking for pumpkin spice plant based cookies, everything I found used white or brown sugar and butters or oils-all of which we opt to avoid.

Here's my adaptation of several recipes I found-but tweaked with more plant based ingredients.

1/2 c. Mashed Avocado-approximately one small avocado (soy yogurt, banana or applesauce could be used here too, however banana may not have a neutral taste) 

1.5 c. Dates

3/4 c. Pumpkin (I cook pumpkins in the fall, then freeze them bags in 2 cup portoins)

1.5 c. Whole wheat pastry flour

1 t. Vanilla

1.4 t. Sea salt

1/4 t. Baking powder

1/4 t. Baking soda

1 t. Cinnamon

1 t. Pumpkin pie spice 

2 T. aquafaba (as needed) (chick pea juice- I save this from cans, or when I cook chick peas and freeze in baggies for baking)

3/4 c. Vegan chocolate chips or coarsely chopped bar

1. Place dates in high speed blender, cover with boiling water and let soak for 10+ min. Drain water, then blend until it becomes a mostly smooth paste. 

2. Cream Avocado in mixing bowl. Add pumpkin and date paste and mix well. Add aquafaba and mix well.

3. Add dry ingredients, then chocolate chips. Mix well, add more aquafaba if needed to create a cookie dough consistency.

4. Place  in 2 inch balls on cookie sheet with parchment paper or silpat

4. Bake at 350* F for 12 minutes. Allow to cool on pan for 10 more minutes.