Well, I had a nice low-key Halloween this year. We stayed in and ate vegan chili dogs and watched old scary movies. It was fun.
|Vegan chili dog|
|Carob covered walnuts|
|Pumpkin spice bread|
Pumpkin Spice Bread
1 ½ cups whole wheat pastry flour
½ cup oat bran
1 cup sugar or sweetener
1 tbsp chia seeds or ground flax seeds (optional)
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp dried orange zest
½ tsp cardamom
¼ tsp coriander
¼ tsp allspice
1 ½ cup pumpkin puree (one 15 oz should cover it)
1/3 cup oil
¾ cup soymilk
2 tsp vanilla
½ tsp maple extract
2 tbsp finely chopped crystallized ginger (optional)
a handful of dried cranberries (optional)
Preheat oven to 350 degrees F.
Whisk together all dry ingredients, including spices. In a separate bowl, stir wet ingredients together. Combine two mixes, taking care not to over-mix. Add cranberries and ginger if using.
Spray a 9 by 5 inch loaf pan with cooking spray. Pour batter into pan and bake for about 55 minutes, until a toothpick comes out fairly clean.
You could change the add-ins, replacing the cranberries and ginger with raisins, nuts or chocolate chips.
Coconut might be interesting too.
You could also use another pureed fruit or vegetable in place of the pumpkin, such as mashed sweet potatoes or bananas or apple or pear sauce.
|Pumpkin bread slices|