Seasonal Comfort Food!
Like many holidays, Rosh Hashanah is full of good food. Lots of it. Especially when I’m hosting. It’s a bit of an illness that I just can’t stop cooking and adding to the menu. There is just so much goodness I want to share with my family and friends. My kids were home so, of course, I wanted to feed them………and I think the highlight of all of it was when I realized that even though they have moved out (they live close by), I could pack up leftovers to send home with them! Seriously, I got to keep feeding them, even after they left! What a feeling!
A slice of this and a cup of tea is all you need!
So, I’m off to the West Coast for a few days, but I’m already thinking about the next holiday………and, even though there is a fast involved, there is also a “break fast” which, of course, has my attention! I wanted to make something healthy that I could make before my trip and freeze, then drop off to my friend whose house we’re breaking our fast at the day before…..did you follow that?
Wholesome ingredients for a healthy tea cake.Yeah, my mind is spinning—but you don’t have to go there with me. All you need to know is that this vegan pumpkin bread is the perfect way to break your fast. It’s also refined sugar free….which makes it perfect for almost any occasion. Oh, and did I mention that it’s delicious? Really good!
The weather has shifted, quite a bit. The house is cold. It’s time for tea and…..yeah, something a bit sweet. All. Day. Long. Seems like a good time for a cup of tea….and I’m looking for something to go with it. I had to play around a bit to figure out how to make a tea cake that was vegan and refined sugar free that still had the texture and taste I like, but I think the combination of banana, apple sauce and pumpkin is just right! Let me know how you like it!
This vegan pumpkin bread is a fantastic seasonal recipe to make any morning, but I’m thinking Thanksgiving, when the kids are home again would be ideal. I would make it sooner, but it could be risky, in that I may eat the whole thing myself……
- 1 cup whole wheat flour
- ¾ cup ground oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon allspice
- ½ teaspoon finely ground sea salt
- ¼ cup dark chocolate chips or chunks
- ¼ cup chopped pecans
- 1 cup canned pumpkin puree*
- 1 banana, mashed
- ¼ cup maple syrup
- ¼ cup apple sauce
- 4 dates, pitted
- *The extra pumpkin puree from that carton you opened can be store in a glass container in the fridge for up to a week. It is an awesome addition to smoothies, oatmeal or baked goods that call for mashed banana.
- Preheat oven to 350 and prepare loaf pan by lining with parchment paper
- Mix all dry ingredients including spices, nuts and chocolate in large bowl and set aside.
- Put remaining ingredients into food processor or blender and process until smooth.
- Add pumpkin mixture to dry ingredients and mix until just combined.
- Pour into loaf pan and bake for 45-50 minutes, until golden on top and toothpick comes back dry when inserted.
- Let cool completely, then remove from pan and slice.
- This loaf can be stored in the freezer (preferably uncut) for up to 3 months if wrapped well.
Amount Per Serving Calories 164Total Fat 1gCarbohydrates 37gProtein 6g