Pumpkin Pecan Bread

Another great recipe from Vegan Vittles.

I needed to use this can of pumpkin I had in the pantry and this recipe was really quick and easy. 

Hey, the bread actually rose above the pan! 

This bread is not overly sweet or laden with oil; a 1/2 cup maple syrup and only 2 Tbsp. of oil. Pecans and raisins give it extra texture and flavor. I sliced up the loaf and froze the portions in a bag. It quickly thaws out in the microwave for a tasty snack.

Mini Pumpkin Spice Doughnuts ~ pg. 336

VegCookbookClub August recipes from Betty Goes Vegan by Annie & Dan Shannon:

Ok, the first attempt to make donuts was Not a Success!! I was so intrigued by all the doughnut recipes she has in the cookbook and the beautiful doughnut pictures that I even bought some mini and regular size doughnut pans. The recipe says it makes 2 dozen donuts so I thought great! I'll buy 2 pans and get them baked all at once. But oh no, the recipe made enough for 4 dozen donuts! I tried using a plastic pastry bag that I cut the end off of and that was the gloopiest mess I have ever made with a batter. She said to fill the doughnut rings halfway full so I did. Then I baked them 5 minutes-in between the 4 to 6 minutes recommended. Not enough; added another minute; nope; another minute; ugh. After 8 minutes these were still doughy and gummy inside. Hmmm! The only thing I can think of that I did wrong is my arrowroot powder was really old. Other than that, I don't know. I'm not going to waste any more ingredients making the glaze for these. So, I'm going to try a different doughnut recipe (and maybe some new arrowroot powder) she has and see if I have better results. 

Pumpkin Puff Cookies~pg. 224

La Dolce Vegan! Challenge:

These have a really yummy pumpkin spice flavor but I tried baking them on the convection setting of my oven; I was trying to keep my kitchen cool. They were a little gooey but still tasted good enough to eat! I'll have to try these again on the regular setting and see if they turn out any better.

Wolffie's Pumpkin Pie~pg. 257

La Dolce Vegan! Challenge:

Whoo! Hoo! I got a couple challenge recipes made.

I used the All-Purpose Crust on pg. 262. It's so easy to make in the food processor. I've never put a topping on pumpkin pie but this was delicious. But the bottom of my pie crust was not quite done. This could have baked for another 10 minutes. But it was still done enough to eat! This will be a good pie for next Thanksgiving.

Miki's Pumpkin Bread~pg. 280

La Dolce Vegan! Challenge:

Loved the smell of these while they were baking in the oven-pumpkin, cloves, cinnamon and nutmeg. Next time I'll use my 8" loaf pans so they will make a thicker loaf. Still delicious, though. I didn't add the optional chocolate chips. I used a mix of half walnuts and half pecans for the nuts.

I sliced and froze the extra loaf for future enjoyment!

Pumpkin Tofu "Cheesecake"~pg. 244

La Dolce Vegan! Challenge:

Just wanted to re-post this since we were supposed to make this today. I wish I had a piece of this now!

We weren't supposed to make this recipe until Dec. 9th but I can't have Thanksgiving without something pumpkin-y! It was well worth it; creamy, pumpkin-y and delicious. I loved using the gingersnap cookies in the crust. The only thing I would change would be the 1/3 C. oil it called for to make the crust. It made a really big mess in my oven and it made an oily crust. Next time I will use a small amount of margarine instead. I substituted 2 tsp. pumpkin pie spice for the cinnamon, ginger and cloves. I also didn't use the 1 Tbsp. maple syrup on top; it was sweet enough without it!

Cranberry Pumpkin Cookies~pg. 219

I really like the flavor of these cookies but the texture was rather odd; kinda cakey and rubbery at the same time. Maybe they needed to cook longer. Instead of the cinnamon, ginger and cloves I used 1 tsp. of pumpkin pie spice.

Punk-kin Pasta~pg. 128

I just can't get past using pumpkin in a savory dish. It wasn't horrible but I probably won't make this again. For the veggie sausage I used Litelife Gimme Lean Ground Sausage which gave it a nice, spicy flavor. The sauce was really thick so I ended up using 1 cup of vegetable broth to thin it out.