After setting a record high of almost 70 earlier this week, yesterday we had the biggest pre-Thanksgiving snowfall since the Halloween storm of 1991.
(Ha, I had no idea until I googled that for a link that it was one of the “top 5 weather events of the 20th century”. I was in 4th grade and remember trick o’ treating while it was beginning to snow and waking up the next morning to drifts on our deck half my height.)
Anyway, this storm was not nearly as much fun for me. Maybe I was just feeling depressed in general, but it seemed to mark the beginning of a looooong 3rd trimester of cold, snow, boredom, a hurting back, getting bigger, and no alcohol. Didn’t help that Nathan had the delicious idea of making hot chocolate with peppermint schnapps for whoever showed up at our house last night. I tried a little but would’ve liked about four more of those…
I decided to try and make a decadent seasonal dessert instead, pumpkin muffins with icing. Except they didn’t turn out tasting as dessert-like as the picture looked on this recipe I used.
So I’m re-posting the recipe here as Vegan Pumpkin Bread, because these seemed more suited for a mellow, somewhat healthy breakfast bread smeared with some Earth Balance. Then you avoid making the icing too, which I could barely taste once it was baked, and the soy cream cheese was an expensive ingredient.
Vegan Pumpkin Bread (adapted from Healthy. Happy. Life.)
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp salt
2 tsp Pumpkin Pie Spice (or a mixture of cinnamon, ginger, allspice and nutmeg if you have those on hand)
1 Tbsp apple cider vinegar
1/2 cup applesauce
2 tsp orange zest (optional, in my opinion. I made one batch without and could barely tell the difference.)
2 Tbsp vegan buttery spread, melted
15 oz Pumpkin Pie Mix
*since the pp mix is sweetened, there is no need to add additional sugar
1 cup plain soy milk
1/4 cup roasted/salted pumpkin seeds
1. Preheat oven to 375 degrees. Mix all dry ingredients in large bowl.
2. Add in all remaining ingredients, fold well by hand. Stir until batter becomes smooth.
3. The original muffin recipe said bake for 25 minutes using a muffin tin. Experiment with other types of pans at your own risk, I’m not one to give baking advice!
Random movie recommendation – I watched Milk this week and it was a fantastic, fascinating, depressing, hopeful, make you want to DO something kind of movie.