T-minus 3 days until Thanksgiving (not including today). Can you believe it!? I certainly can’t. I also can’t believe that it finally snowed on Saturday. A 4-inch layer of the powdery white stuff blankets the ground outside. Is it snowing wherever you are? If not, I’ll send you some because there’s more heading my way than I know what to do with! I like snow up until Christmas, but I just want it to go away by the beginning of the year since I get sick of it. There are only so many snowmen you can build, am I right?
However, I’m happy about the snow right now. You know what else makes me happy? Thanksgiving.
What are your Thanksgiving plans? My family is driving down to Kansas, USA (from MI) to visit my grandparents who, ironically, own a cattle ranch and a steakhouse. I still don’t know what exactly my Thanksgiving day will look like. Typically, my family drives up to my cottage and we spend the day hiking, eating veggie-filled dishes, then seeing a movie at the local movie theatre. This year… not so much. I’m excited because I think we might go four-wheeling, hiking, and cattle herding. As far as “turkey day” food goes… any [vegan] recipe suggestions?
I DO know that I will be enjoying this pumpkin bread throughout the trip. It’s fluffy, sweet, and super pumpkin-y. That all makes sense since it IS pumpkin bread we’re talking about. It travels well and will be enjoyed by anyone, from picky children to carnivorous adults! Snack on it during a road trip, set it out as a pre-Thanksgiving meal snack, use it as a side dish during the main meal, or serve it as a light dessert after the heavy meal. I imagine it’d also make a great day-after Thanksgiving french toast base!
My mom and I vegan-ized our family pumpkin bread recipe to make this delicious bread!
Pumpkin Bread (vegan)
makes 4 mini loaves or 1 regular sized loaf
- 2 flax eggs: Mix 2 Tbsp flax seed with 6 Tbsp water in a small bowl. Cover and put in the fridge for 15 minutes.
- 1/3 cup vegan margarine, softened
- 1/3 cup water
- 1 cup canned pumpkin
- 1 and 1/3 cups sugar
- 1 and 2/3 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp baking powder
- ½ tsp cinnamon
- 1/4 tsp cloves
Preheat the oven to 350 degrees F. Spray or line four mini bread pans or 1 regular sized bread pan. Make the flax eggs, then mix them with the vegan margarine, water, and pumpkin. Fold in the remaining ingredients and mix well. Fill the bread pans 2/3 of the way with batter and bake for 50 minutes, or until the bread is golden and not gooey in the center. Serve warm or freeze for future consumption.