Nov 19 2010

Vegan Pumpkin Streusel Bread

It’s officially Fall in my mind now.  I woke up this morning thinking, “Pumpkin.  Pumpkin.  I need something with pumpkin today.”  So I promptly consulted my Whole Foods Recipes App on my iPhone in search of recipes containing pumpkin.  I narrowed down my choices until I finally decided upon the Pumpkin Streusel Bread.  Although the recipe was not originally vegan, I only had to substitute the butter and eggs with a vegan butter and egg replacer – no problemo! Oh, the delicious smells that filled my house!  Quite delightful.  Once baked and cooled, I packaged up the extra loaf and hand delivered to some friends for a little afternoon pick-me-up.  So, in order to share this delicious Fall pumpkin delight, here is the recipe.  Enjoy!

Vegan Pumpkin Streusel Bread

Makes 2 loaves


Streusel Topping

3/4 cup finely chopped walnuts

3/4 cup light brown sugar

6 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

6 tablespoons (3/4 stick) vegan butter, melted

Pumpkin Bread

1 (15-ounce) can pumpkin

3/4 cup canola oil

equivalent of 4 eggs, using vegan egg replacer

2 cups sugar

3 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoons ground nutmeg

1/4 ground cloves

2 cups chopped apples

1 cups chopped walnuts


For the topping, put walnuts, sugar, flour, cinnamon and butter into a small bowl and mix with your hands, pressing the butter into the other ingredients with your fingers until it resembles coarse cornmeal. Set topping aside. For the pumpkin bread, preheat oven to 350°F. Lightly grease two 8 1/2-inch x 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, egg replacer, and sugar until well combined. Sift flour, salt, baking soda, cinnamon, nutmeg, and cloves together in a large bowl, then stir into pumpkin mixture. Fold in apples and walnuts. Pour batter into prepared pans. Divide streusel topping and sprinkle evenly in both pans. Bake 50 to 60 minutes, or until tester inserted into center comes out clean. Cool slightly in pans then transfer loaves to a cooling rack.

Oct 9 2009

Cold Season Indulgences

I like to pride myself on never getting sick, but who am I kidding? If there’s a bug going around, I’m just as likely as the next person to catch it. So I shouldn’t have been so surprised when I came down with a cold this week. And can I just say, I absolutely love having a job that promotes health, and caring for oneself, as opposed to cracking the whip over my exhaustion-strained back, yelling at me to get back to work. So, the cold season indulgences, you ask? Well, having to option to stay home from work and cuddle my cute, adorable, amazingly perfect buddy, Hank Williams III…. a.k.a. my dog! And tonight I am enjoying a great new recipe found on the internet-google-machine for some delicious Hot Rum Toddy, thanks to It’s also fall in full swing tonight, with a chance of freezing, so I’m excited to be extra cozy tonight. And a happy weekend to all!

Recipe for Uncle Bill’s Hot Rum Toddy:
SERVES 1 (change servings and units)

3 ounces dark rum (or to suit taste)
4 tablespoons liquid honey
3 tablespoons fresh lemon juice
1/2 piece lemon rind
1/16 teaspoon freshly grated nutmeg
1-4 inch cinnamon stick (whole)
6-8 ounces boiling water

To a large heavy duty cup or glass, add rum, honey, lemon juice, 1/2 lemon rind, and nutmeg. Stand cinnamon stick in the cup.
Pour the boiling water and stir well to blend.
Adjust honey to suit your sweetness and adjust lemon juice to suit your taste.
Sip slowly and enjoy.