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.
I can’t believe you have 4 inches of snow already! It was 45 degrees out today and I was bundled to the max! I’m such a wimp when it comes to the cold. This looks delicious btw 🙂
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Haha I’m totally a wimp when it comes to the cold as well. After the first snowfall my outfit is jeans, a long sleeve shirt, a coat, and big boots both inside AND outside until spring (and warmer weather) comes. It’s amazing we didn’t get snow until this past weekend- normally we get it at the beginning of November! How are you liking NC winters compared to D.C.?
Thanks so much, Liz 🙂
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Oh man using leftover pumpkin bread (or cinnamon raisin bread) for French toast is the greatest breakfast ever!
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Agreed! I can only imagine… I’m adding french toast with both those breads to my “must try” list. And it’d be great with banana bread. YUM. Thanks for reading! xx
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Looks so good and fall time appropriate (although it really is beginning to be winter here where I live), love pumpkin! I always have it available year round, it isn’t just a fall thing for me!
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Thank you so much, Stephanie! It’s really perfect for any season as it’s basically winter where I live as well! Is it snowing where you are? Pumpkin rocks! I eat it year round too 🙂
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I actually woke up this morning to the first snow, so yes it is! 🙂
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I’m a total grinch when it comes to snow…NOOOOO. This bread looks so moist (sorry) and delicious!! I also adore that photo of your family aahaha.
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Hehe I can be a grinch too.
Moist is good! Well, when it describes food… 😉
Hehe thanks! We had to go around my church doing a photo shoot and that was one of the last pictures we took (when my brother and I were sooo bored and just done as you can see from our faces).
HAPPY THANKSGIVING!
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Have you ever tried this with gluten free flours? Looks delish!
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Thank you so much! I haven’t tried it with gluten free flour. I don’t do a lot of gluten free baking… I wish I did but gluten free flours seem to be so expensive! Where do you buy yours?
I imagine it would work with a mix of gluten free flours (maybe this mix? http://minimalistbaker.com/diy-gluten-free-flour-blend/ )
I’m sure it would work with all purpose gluten-free flour. Let me know if you experiment with gf flour in this recipe!
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