Category Archives: sweet stuff

Vegan Pumpkin Pecan Bread

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I love fall. Getting up before the sun rises and the moon is still out, cooler temperatures, not sweating to death or passing out while waiting for the subway at Jay Street, wearing a jacket, college football, baseball playoffs, hockey (sad face here) fall vegetables….

It seems almost cliche to write about using pumpkin in the fall. But, I really do love pumpkin: cookies, waffles, pancakes, brownies, muffins, bread, you name it. Recently, I came upon a vegan recipe from the Joy the Baker cookbook that I tweaked a bit. I used dark brown sugar, a dash of vanilla, low fat maple syrup and added some unsweetened vanilla almond milk while combining the wet and dry ingredients because the dough was too thick. I thought about adding cherries or cranberries too, but wanted to taste the pumpkin and not be distracted. So, perhaps next time I’ll add some dried cherries. I think I like the vegan version of the bread over any non-vegan versions I’ve ever made. It’s delicious. Enjoy!

Vegan Pumpkin Pecan Bread

Preheat oven to 350 degrees, grease (or use cooking spray) two 8x4x3 inch loaf pans and set aside.

  • 3 1/4C. all-purpose flour
  • 2C dark brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp of each: Vietnamese cinnamon (or regular), freshly grated nutmeg, and allspice.
  • 1/2 tsp ground cloves
  • 1C canola oil
  • 1 tsp pure vanilla extract
  • 1/3C lite maple syrup
  • 1/3 cup water
  • 1/4 – 1/3 C almond milk
  • 1 can of pureed pumpkin (15oz)
  • 1C chopped, toasted pecans

Mix the first seven ingredients together in a large bowl and set aside. Whisk the oil, pumpkin puree, syrup, water and vanilla in another bowl. Mix until well combined and it resembles applesauce. I prefer a fork over a whisk for this task because it’s easier. (Oh, and a note about apple sauce: You could swap out half a cup of oil for 1/2 cup of apple sauce). Add wet ingredients to dry ones and mix well with a spatula. At this point you might want to add a little bit of almond milk if the mixture becomes too thick/dry. You be the judge. After well combined, add the toasted pecans, mix and then divide the batter between the two prepared loaf pans. Bake at 350 for about an hour and ten minutes, or, until a toothpick comes out clean when inserted into the middle of the bread.

Let bread cool in pans and then when pans are ok to handle, pop bread out onto a plate or a cooling rack and cool completely. Or, if you’re like me, cut off the end of the pumpkin bread and gobble up with a slather of soy margarine. Or, if you want to be completely non-vegan: some butter. Whoops! Haha.

Coconut Lime Bread

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I love coconut: fresh, shredded, coconut milk, water–it doesn’t matter. For the life of me I couldn’t figure out why I had bought this (unopened) 6oz. bag of unsweetened, shredded coconut that I found in my fridge. I thought, ‘Was it for cookies? Cupcakes?’ Honestly, I have no clue. I got inspired this morning and I knew that I wanted to make more bread, because, well, I’m on an easy-peasy recipe kick lately. Easy, as in I don’t have to use my Kitchenaid mixer. Don’t get me wrong, I love that mixer, but if I can get away without using it at times, then cool. It’s a more hands on baking experience for me. I like lime zest/juice in this recipe. I think you could also make a lime syrup and top it, or, toasted pecans would be a nice addition as well. Now that I think of it, you could reduce the sugar and add a mashed banana too or, some applesauce for sweetness. I’ll have to experiment some more with this and get back to you. Ooh, maybe next time I’ll add some blackberries!.

Preheat oven to 350 degrees and spray a 9×5 loaf pan with cooking spray or Crisco.

  • 2 and 1/2 cups All Purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon (I used Vietnamese cinnamon)
  • 1 C. sugar (I think you could get away with 3/4C.)
  • 2 C. sweetened or unsweetened flaked coconut (I used unsweetened)
  • 2 eggs, large
  • 1 and 1/4 cups milk (I used unsweetened vanilla almond milk. You could use another non-dairy milk too)
  • 1 1/2 tsp. vanilla extract
  • 1/3 cup butter, melted and cooled
  • Zest and juice of one lime (or more if you want)

Combine the first six ingredients in a large bowl. In another smaller bowl, whisk the eggs, vanilla, milk and cooled melted butter together. Add the wet ingredients to the dry ones and mix with a spatula until thoroughly combined. Add mixture to loaf pan (at this point you can sprinkle some turbino sugar/sugar in the raw on top too) and bake for approximately 55-60 minutes, or until a toothpick when inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a plate or wire rack to cool completely.

I think I could also use this recipe in mini loaf pans or in muffin tins too. I’ve been cutting the loaf of bread in half and wrapping up one half and putting it in the freezer and keeping the other half for myself in the fridge. It’s a nice addition to my morning cup of coffee.

Oh, and sorry for the lack of a picture, but my iphone photo wasn’t up to par.

Blackberry Bread with Lime

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What to do…what to do.
Lately, I’ve gotten up early on Sunday mornings because I cannot fall back asleep (what is wrong with me??). So, after a cup of coffee, I bake something. Today it was Blackberry Bread. I found the recipe online and tweaked it (of course!) to my own liking. Replacing the milk with unsweetened vanilla almond milk and using lime zest and the juice of one lime, as opposed to lemon juice. The berries were huge and sweet, which isn’t always the case with larger berries. Anyway, it is a recipe that doesn’t require a mixer, just two bowls and easy cleanup. It was a nice way to welcome Sunday morning.

Preheat oven to 350 degrees

  • 1 1/2C. Flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2-1 tsp cinnamon (Vietnamese)
  • 1 1/2C fresh blackberries
  • 1C. sugar*
  • 1/2C. unsweetened vanilla almond milk
  • 1/3C butter melted (cooled)
  • 2 eggs
  • 2 tsp. lime zest
  • juice of a small lime

*I used about 3/4 of a cup and it’s sweet enough for my tastes. But, adjust as you like.

Coat a 9″x5″ loaf pan with non-stick spray and set aside. Combine flour, salt, baking powder, cinnamon and blackberries in large bowl, set aside. In a smaller bowl, whisk together the sugar, almond milk, melted butter (cooled), eggs, lime zest and juice until well combined. Add wet ingredients to dry ones and mix well with small spatula or spoon. Add mixture to loaf pan. Bake for an hour and some change, or until a toothpick–when inserted into the middle of the bread–comes out clean.

Cool in pan for 10 min., remove from pan and let cool on wire rack. I cooled mine on a plate (put a plate on top of the loaf pan and flipped it over.)

I think this bread turned out wonderfully. You could also put a streusel topping on the bread or even a lime infused/powdered sugar glaze. Perhaps next time I will try to glaze.

Vietnamese Cinnamon

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A few words about cinnamon and cassia, notably, why I use Vietnamese cinnamon, which actually is cassia because it comes from the cassia tree. You might have noticed that I use it when I bake. Why? Let me back up…
My friend Mary introduced me to it a few years ago. She had raved about it after buying it at Detroit’s Eastern Market. She uses it in her baking and adds a little bit to her morning coffee. My interest was piqued. So, when I was in Michigan this past summer, she and I made an excursion to Eastern Market and I picked up a packet for myself and one for my mom.

Ceylon cinnamon (common, “true” cinnamon) comes from the inner bark of the cinnamon tree, while cassia comes from both the inner and outer bark of the cassia tree. Vietnamese cassia is harvested and processed differently than Ceylon cinnamon and is more aromatic and spicier than the different grades of Indonesian cassia that is sold in supermarkets. Honestly, once I opened the packet, my nose could instantly smell a difference between it and my regular cinnamon.

So now when I bake and cook I prefer using Vietnamese cinnamon (yes, I still call it cinnamon, even though it’s actually cassia) in place of regular cinnamon. You can order online via Penzey’s or, if you see it in your local market, pick up some and try it in place of cinnamon…you’ll see/smell that there is a definite difference.

Blueberry Coffeecake

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Right now the scent of Vietnamese cinnamon and baking blueberries fills my apartment. Freshly made baked goods are a perfect breakfast treat. Why buy coffee cake when you can easily prepare it and have it fresh from the oven in 45 minutes? This is a super simple and quick recipe that I got from my mom. I used fresh NJ blueberries, but I’m guessing you can use cherries, raspberries or blackberries. I love summer fruit!

Butter/grease a 9″ square pan and set aside

Mix:

  • 3/4 C. Sugar
  • 1/4 C. Vegetable Shortening
  • 1 egg

Stir in:

  • 1/2 C. Milk
  • 2 C. AP Flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

Then stir in well drained blueberries.

To make the streusel topping:

  • 1/2 C. Sugar
  • 1/3 C. Flour
  • 1/2 C. unsalted butter, (softened)
  • 1/2 tsp. (or more if you like) Cinnamon
  • 1/2 tsp. salt

Combine the streusel ingredients with clean bare hands until the mixture resembles pebbles. Add topping to coffee cake mixture and bake at 375 degrees for 40-45 minutes, depending on how hot your oven is.

A few notes: I swapped unsweetened vanilla almond milk for regular cow’s milk (because sometimes it bothers me [lactose intolerant])–a little more than 1/2 a cup of almond milk. You can judge by the consistency of the mixture. and, I used Vietnamese cinnamon because it’s more flavorful and stronger than regular cinnamon.

it really was delicious. Trust me.