Pumpkin Bread

Now that the weather is cooler, it is the perfect time of year to make pumpkin bread and muffins.  I usually just use canned pumpkin, but I really do want to try using a sugar pumpkin.  These don't last long, so it is perfect that this recipe makes a double batch.  

Ingredients

3 c flour

1 ¼ c sugar

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

½ tsp cloves

½ tsp nutmeg

½ tsp salt

1 can pumpkin (15 oz.)

½  c soy vanilla yogurt

½ c canola oil

½ c soymilk plus 1 tbs vinegar

Grease 2 loaf pans with shortening.  Measure all dry ingredients and put in a large mixing bowl.  Stir together.  Make a well in the center and add the wet ingredients.  Mix for one minute on low speed.   Pour into two pans and bake at 350 degrees for 45 to 50 minutes.  


*  This recipe also makes 2 doz. muffins that bake for 20 – 22 min, or 48 mini muffins that bake for 11-12 minutes.  For a variation stir in 1/2 c of raisins or 1 c of chocolate chips.  You can add more (up to 1 c) if you like, but I don't like my pumpkin bread too raisiny.  






*  Mini Pumpkin Muffins with Dairy Free Tofutti Cream Cheese Frosting and Dairy, Egg and Nut Free Candy Corn

Oatmeal Chocolate Chip Craisin Bars

These cookie bars taste great and are easy to make too.  They are great for bake sales or just for after school treat!

Ingredients

2 sticks of soybutter softened

1 cup packed brown sugar

1/2 cup granulated sugar

3 tbs water 

4 tbs canola oil 

1 tsp vanilla

1 1/2 cups flour
3 tsp baking powder 

2 tbs wheat germ

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups oats

1 cup craisins

1 cup chocolate chips

Heat oven to 350 degrees.  In a large bowl cream together the soybutter and sugars with a mixer.  Add the water, oil and vanilla and beat well.  Mix together the dry ingredients of flour, baking powder, wheat germ, baking soda, cinnamon, and salt in a separate bowl.  Add this to the wet ingredients and mix well.  Stir in oats, craisins, and chocolate chips.  

Form dough and spread into greased 9 x 11 baking pan.  Bake for 25 – 30 minutes until golden brown.  Cool and cut into squares.  Store in an airtight container.  

Makes about 2 doz. bars.

Dairy, Egg and Nut Free Chocolate Cupcakes

This post is for my sister Kelly, who does not have food allergies, but loves this recipe.  This was the first cake that I made for my daughter after she had an allergic reaction from the bakery cake for her first birthday.  

Ingredients

2 ½ c flour

2 c sugar

½ c cocoa

2 tsp baking powder

1 tsp salt

1 c water

1c soymilk

2/3 c canola oil

2 tbs white vinegar

2 tsp vanilla

Preheat the oven to 350 degrees.  Grease muffin cups of 2 muffin tins with shortening or line with paper baking cups.  Add the dry ingredients to a large mixing bowl and stir to mix.  Make a well in the center and add the wet ingredients.  Mix with a mixer until blended.  Spoon the batter into the muffin cups to 3/4 full and bake at 350 degrees for 20-22 minutes.  Cool on racks for 10 minutes and remove from pans.  Cool completely and frost.  Makes 2 dozen cupcakes.

* Variations:
        - This recipe can also be made into a cake.  Grease two 9 inch cake pans with shortening and dust      with flour.  After mixing batter, pour it into the two cake pans and bake for 35 minutes at 350 degrees.

Vanilla Soy Buttercream Frosting

3 c powdered sugar

1/3 c soybutter or shortening

1 ½ tsp vanilla

1 to 2 tbs soymilk

Cream together all ingredients with an electric mixer until well blended.  Frosts and fills a two layer round cake or 24 cupcakes.  Double the recipe for lots of frosting when piping cupcakes or when coloring frosting for extra decorating.