Cup-Caking is a Verb

Ever since receiving Vegan Cupcakes Take Over the World earlier this month, I've basically been a cup o' cake maniac.

Our neighbors look hungry for cupcakes, don't they?

Adam's lab-mates really like lemon desserts. Maybe I should make them some cupcakes?

We don't celebrate trash day enough. Bring on the cupcakes!

And finally, the best and most ultimate excuse to bake these pint-sized desserts: a baby shower.

Baby showers are filled with pastel colors, lots of booties, and plenty of cheesy games. It's high time we add cupcakes into the mix. And since I'm planning a March baby shower for my pal Liz, I made an executive decision to feature a cupcake buffet at this baby-lovin' event.

This means I'll have to do some dreaded prep-work: you know, recipe-testing, baking, and tasting lots of cupcakes. It's such a hard life, isn't it?

I used the basics from my new cupcake bible to create a Pumpkin-Pecan Cupcake with Cinnamon Cream Cheese Frosting this weekend. Results were overwhelmingly positive, including a unanimous "yes" to be included in the March cupcake buffet.

So let's get cup-caking my friends. Because if "cup-caking" wasn't a verb before, it most certainly is now.

Pumpkin-Pecan Cupcakes with Cinnamon Cream Cheese Frosting

(inspired by the lovely ladies of Vegan Cupcakes Take Over the World)

These cupcakes are so moist and tender, and cinnamon cream cheese frosting is simply essential. This miniature dessert would make the perfect addition to your fall party spread...or a March baby shower :)

Ingredients:

• 1 cup canned pumpkin
• 1/4 cup canola oil
• 2 TBSP nonfat vanilla yogurt
• 3/4 cup sugar
• 1/4 cup milk (I used skim)
• 1 - 1/2 tsp. vanilla extract
• 1 - 1/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 1/2 cup finely chopped pecans
• Extra pecan halves for garnish

Cinnamon Cream Cheese Frosting:

• 1/3 cup butter
• 1/3 cup cream cheese (I used 1/3 reduced fat cream cheese)
• 3 cups confectioner's sugar
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• 1 - 2 TBSP milk, if needed

Directions:

1) Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.

2) In a large bowl, stir together the pumpkin, oil, yogurt sugar, milk, and vanilla. Stir in the dry ingredients with a spoon until well-combined. Fold in chopped pecans.

3) Fill cupcake liners two thirds full and bake for 22 - 25 minutes, or until toothpick inserted in the center comes out clean. Cool on a wire rack completely before frosting.

4) To prepare frosting: Beat the butter cream cheese together. Add the vanilla and cinnamon. Beat in the confectioner's sugar in 1/2 cup increments. Add milk and/or more sugar to reach desired consistency. Frost cupcakes, and top each with a pecan half.

Pumpkin in January

When I think of pumpkin, I think of any of the following: Fall, October, muffins, bread, pie, and Thanksgiving.

When someone says "pumpkin," I would not typically think of pasta. Or the month of January. It just seems inappropriate.

Until now.

Tonight's dish defies everything you thought you knew about pumpkin. We're talking pumpkin meets whole wheat pasta, caramelized onions, toasted walnuts, Asiago cheese...and a savory crumb topping.

It's kind of like macaroni and cheese with a mega-hit of beta carotene and vitamin A, right? This baby is good, it's filling, and it was clearly designed to be eaten on a cold January day.

The recipe is actually a creative hybrid: I combined my friend Lisa's recipe for Pumpkin-Cheese Ravioli with Veganomicon's Pumpkin and Caramelized Onion Manicotti. If you're a major cheese fanatic, feel free to pump up the cheese factor as you see fit. And the crumb topping? Simply blissful, friends. Simply blissful.

Pumpkin-Asiago Penne with Walnut Crumb Topping

(a hybrid recipe, adapted from the minds of Lisa S. and Veganomicon)

I simply couldn't go vegan with this one--I love Asiago too much, and I think the salty sharp-ness of the cheese added a scrumptious flavor. However, you can vegan-ize the recipe by using a homemade, dairy-less ricotta (a quick online search will point you in the right direction) and eliminating the cheese.

Pasta Ingredients:

• 3/4 pound whole wheat pasta
• 2 large onions, thinly sliced
• 2 TBSP olive oil
• 2 cups part-skim ricotta cheese
• 1 (15 oz) can of pumpkin puree
• 1 TBSP brown sugar
• 1/4 tsp. nutmeg
• 3/4 tsp. salt
• 1 cup shredded Asiago cheese
• 1/4 cup veggie broth
• Freshly ground black pepper

Crumb Topping Ingredients:

• 2 - 1/2 cups fresh bread crumbs
• 1/2 cup finely chopped walnuts
• 1/4 cup Earth Balance (or real butter)
• 2 tsp. Savory seasoning or poultry seasoning
• 1 tsp. dried Oregano
• 1/2 tsp. dried Paprika
• Salt n' Pepper

Directions:

1) Preheat oven to 375 degrees and prepare pasta according to package directions. Drain and set aside.

2) While the pasta is cooking, cook the onions. Heat the olive oil in a large skillet over medium heat. Saute the onions until nicely browned--about 10 - 15 minutes.

3) In a large bowl combine the ricotta, pumpkin puree, brown sugar, nutmeg, salt, Asiago, veggie broth, and pepper. Stir in the caramelized onions and pasta. Pour into 9 x 13 inch baking pan.

4) To prepare the crumb topping, melt the Earth Balance/butter in a skillet over medium heat. Add the remaining ingredients and cook/toast for 3 - 5 minutes, until the mixture is thoroughly combined and well-coated. Sprinkle evenly over the penne pasta.

5) Bake for 30 minutes, or until top is lightly browned. Cool for 10 minutes before serving.

Health Loaf Love

This week I was craving a treat that Adam begrudgingly refers to as a "Health Loaf." Translation: A low-fat, low-sugar quick bread loaded with fiber, fruit, and nuts.

Needless to say Health Loaves don't fall at the top of the man's favorite foods list. He's more inclined to opt for cheesecake.

Me, on the other hand? I LOVE a big ol' slice of Health Loaf (although, I prefer to call them by their true names--e.g., Pumpkin-Walnut Bread). Perfect for a breakfast side dish or a snack, a slice of healthy quick bread satisfies my craving for a baked treat without doing the damage of Metabolism Man's cheesecake.

One of the first places I turn for baking inspriation is Joy's blog. This lady has it going on in the kitchen. Last week she shared a heavenly recipe for Apple-Cranberry-Pecan-Everything Bread. This baby was moist, rich in flavor, and screamed from the pan "I taste like the holidays!"

I managed to morph Joy's wonderful recipe into a tasty, filling Health Loaf that even Adam enjoyed. (Although, his enjoyment might have something to do with the Nutella he smothered on his slice.). To health-i-fy the bread, I almost completely eliminated the oil, cut the sugar in half, and increased the amount of apples, among other changes. I like each to eat my slices plain n' simple, with a little spread of Smart Balance.

Today, let's raise our glasses to all the Health Loaves out there. They deserve a little lovin' every now and then.

What's your favorite quick bread to make? If you have a favorite Health Loaf recipe, please post the link below!

Pumpkin-Apple-Cranberry-Pecan Bread

(adapted from Joy's recipe)

This fruit n' nut loaded bread has completely hit the spot for me this week. Lots of spices, apple chunks, and toasted pecans lend it the perfect holiday flavor...in health loaf form :)

Ingredients:

• 1 cup unbleached, all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup brown sugar (I cut the sugar in half! Tastes perfect to me, but if you prefer it sweeter, by all means go for the full cup. But remember folks...it is a health bread.)
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 3/4 tsp. cinnamon
• 1/4 tsp. allspice
• 1 cup pumpkin
• 1/2 cup nonfat vanilla yogurt (I topped off the 1/2 measuring cup with canola oil though--probably about 2 TBSP total)
• 3 - 4 TBSP maple syrup
• 3 TBSP water
• 1/2 - 3/4 cup chopped, toasted pecans (MUST toast 'em!)
• 1/2 cup dried cranberries
• 2 apples, diced

Directions:

1) Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.

2) In a large bowl, whisk together dry ingredients. In another bowl, combine pumpkin, yogurt, maple syrup, and water. Gently add to dry ingredients, stirring until just mixed. Fold in pecans, cranberries, and apples.

3) Bake for approximately 60 minutes (I think mine was done at about 56 minutes), or until lightly browned and firm. This guy has a strange texture that I love :) Not a moist crumb like non-healthified breads, but rather a dense, smooth texture.

Move Over, Pumpkin Pie...Gooey Cake Has Arrived

Sometimes you've just got to put clean-eating on the shelf, and indulge in those decadent dishes that are reserved for the holiday season.

Enter Pumpkin Gooey Butter Cake.

My friend Lisa introduced me to the world of Gooey Butter Cake a few years ago, and since then the pumpkin version has been out-shining the standard pumpkin pie at our annual Thanksgiving feast (Sorry, P-Pie fans. This guy puts those basic pies to shame).

The recipe I use comes straight from Queen of Southern Cooking herself: Ms. Paula Deen. With Paula at the helm, there's obviously no way around the butter-rific nature of this dessert. I mean, it is called Pumpkin Gooey Butter Cake. And I do apologize for the use of a boxed cake mix--I'm not a fan of making desserts that start with a box. However, I'm more than happy to set aside my boycott for this over-the-top holiday dessert.

It's worth it. I promise.

Close your eyes, pull the cake mix off the grocery store shelf, and picture that gooey, buttery, pumpkin-y piece of goodness you'll be enjoying in a few hours.

This dessert is perfect for holiday parties, festivities at work, or as a creative twist on Thanksgiving Day dessert. For an after-dinner dessert at a sit-down meal, serve each piece with a fork (it's gooey). For party situations, I like to cut it in mini squares and place each square in a foil-lined cupcake liner.

Since I wanted you all to have this recipe prior to your T-Day meal planning, I thought I should make it today so you, too, can try it before you decide to add it to your Thanksgiving menu.

So as you can see, I made Pumpkin Gooey Butter Cake today for your benefit. No benefit to me at all. Nope--I wasn't craving a piece for myself. Not one bit.

Who are we kidding? I'm just grateful I have a blog to use as an excuse to make these two weeks early :)

See ya later, pumpkin pie. Pumpkin Gooey Butter Cake is on the scene now. And she means business.

Pumpkin Gooey Butter Cake

(a Paula Deen recipe)

If you're not up for the pumpkin version, check out Paula's website for tons of variations you can make--chocolate-peanut butter, lemon, vanilla, pineapple, and much more!

Crust Ingredients:

• 1 package of vanilla cake mix
• 1 egg
• 1/2 cup of butter, melted

Filling Ingredients:

• 1 package of cream cheese, softened (reduced fat cream cheese works fine)
• 1 can of pumpkin puree (15 oz.)
• 3 eggs
• 1 tsp. vanilla extract
• 1/2 cup butter, melted (yep! I told you this was a butter-rific recipe)
• 3 - 3/4 cups confectioner's sugar
• 1 tsp. cinnamon
• 1 tsp. nutmeg

Directions:

1) Preheat oven to 350 degrees. Lightly spray a 13 x 9 pan with cooking spray.

2) Combine the crust ingredients with an electric mixer. Press into the bottom of the prepared pan and set aside.

3) Beat the cream cheese and pumpkin together until smooth. Add the vanilla and butter and blend until thoroughly combined. Gradually add the confectioner's sugar, cinnamon, and nutmeg, and beat batter until smooth. Pour filling over crust and bake for 40 - 50 minutes (mine is usually done around 45 minutes). The cake will not be set, and a toothpick will not come out clean! (hence the gooey part).

4) Allow to cool on a wire rack completely, then refrigerate for at least a few hours before serving.

5) You can go back to clean eating tomorrow. For now, just enjoy this heavenly ride :)

Pumpkin Pecan Pancakes

I love election days.

I'm allowed this one day, each year, to wear my awesome feminist voting T-shirt. I've rocked this shirt for my first 8 years as a voting citizen, and I certainly hope I'm still donning it on election day when I'm 55 years old.

I know: I'm a total nerd. But I'm okay with that.

As an adult, I now have one more reason to love election days: a day off work! Election day is a University holiday here, so Adam and I have the day off to galavant around town and have some work-free fun.

To celebrate our mid-week holiday, Pumpkin-Pecan Pancakes were in order. Holy Moly these puppies were good. I enjoyed mine with a little maple syrup, but I imagine a dollop of pumpkin butter would be equally as tasty if you have some on hand.

Similar to the other P-cakes we make, these guys are dense, filling, and virtually fat free (well, they're completely fat free if you omit the pecans). We don't mess around with the "light n' fluffy" pancake business around here. It's a fiber-licious breakfast world at our kitchen table.

Pumpkin Pecan Pancakes

(adapted from Nava Atlas' recipe in The Vegetarian Family Cookbook)

Good morning, Autumn sunshine! Nothing beats spiced pumpkin-pecan pancakes on a cool November morning. With flax seed, pecans, and pumpkin puree, these hot-cakes are a nutritional powerhouse in the breakfast world.

Ingredients:

• 1 - 1/3 cups unbleached all-purpose flour (you can sub in part whole wheat flour )desired)
• 1 tsp. baking powder
• 2/3 tsp. baking soda
• 2 TBSP ground flaxseed
• 1 cup non-fat vanilla yogurt
• 1 cup pumpkin puree
• about 1 TBSP cinnamon (yep, it's a lot! you can add your cinnamon to taste)
• a sprinkling of nutmeg
• 1/2 cup chopped, toasted pecans

Directions:

1) Combine dry ingredients in a large bowl. Gently fold in wet ingredients until just combined. Stir in chopped pecans

2) Heat griddle to 350 degrees and coat well with cooking spray. Pour pancake batter on griddle (each pancake was about 1/3 cup of batter). Cook for approximately 4 minutes on each side, or until golden brown.

Let the Good Times Roll

When you have pancakes for dinner in the middle of the week, it kind of takes the magic out of the Saturday morning pancake ritual.

Solution: Cinnamon Rolls.

I sincerely apologize if you're seeking a healthy vegetarian recipe today, and I do promise I'll return with one tomorrow. But for now, I'm going to spoil our healthy-living lifestyles with hardcore Pumpkin Cinnamon Buns.

I first stumbled upon the Pumpkin Cinnamon Bun notion at Lindsey's blog, Gingerbread Bagels. Stunning, I tell you. Her recipe is adapted from one first published by Cooking Light--I ended up using the Cooking Light rendition, simply to cut down on some of the fat and sugar found in the more fully-loaded version (although I'm sure it's insanely delicious!).

I made the dough and assembled them Friday night (I knew I'd be too impatient to let the dough rise for over an hour on Saturday morning). I woke up, allowed the oven to heat while I walked Dora-Dog, popped those suckers in the oven for 20 minutes, and voila! Ooey, gooey, bakery-fresh goodness for Saturday morning breakfast.

I may never go back to pancakes again.

So today, prep your pumpkin cinnamon buns, and let the good times roll. Tomorrow brings more vege-head dinner recipes (and leftover cinnamon buns, of course).

Pumpkin Cinnamon Buns

(adapted from this recipe in the October 2001 issue of Cooking Light)

If you've never made "real" Cinnamon Buns with yeast before, now's your chance! Don't be intimidated, it was much easier than I expected. I recommend prepping the dough and rolls the night before; then you can just pop them in the oven the next morning, and make the icing while they bake.

Bun Ingredients:

• 2 1/4 teaspoons dry yeast (1 packet)
• 1/4 cup very warm water
• 2 + 3/4 cups all-purpose flour, divided
• 1/2 cup canned pumpkin
• 1/2 cup skim milk
• 1/4 cup butter, melted
• 2 TBSP sugar
• 1 1/4 teaspoons salt
• 1/4 tsp. ground nutmeg

Filling Ingredients:

• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons cinnamon
• 1 TBSP flour
• Smart Balance or butter, softened for spreading (about 2 - 4 TBSP)

Cinnamon Frosting Ingredients:

Note: This isn't a Cooking Light recipe--I made the icing myself, and didn't measure much (as usual!). I started with these base amounts (approximately), and adjusted the amount of sugar, Smart Balance, and milk until I reached a frosting consistency I liked.

• 3 - 4 TBSP butter or Smart Balance
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla
• 3/4 tsp. cinnamon
• a splash of skim milk

Directions:

1) To prepare the buns, place the warm water in a large bowl. Add yeast and allow it to sit for 5 - 10 minutes to dissolve. Add 2 cups of flour, pumpkin, milk, butter, sugar, salt, and nutmeg. Beat with stand mixer on medium speed until smooth. Turn dough onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding remaining 3/4 cup of flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

(Note: I took the easy way out and used the dough hook on my stand mixer to knead the dough. I know, I'm a cheater).

2) Place the dough in a bowl coated with cooking spray; turn the dough in the bowl until lightly coated with the spray. Cover the bowl, and allow to sit in a warm place for 45 - 60 minutes, until it has risen and doubled in size.

3) To prepare the filling, combine the brown sugar, white sugar, flour, and cinnamon in a small bowl. Set aside.

4) Once the dough has risen fully, punch down and allow it to rest for 3 - 5 minutes. On a floured surface, roll the dough into a large rectangle (they indicate 12 by 10 inches, but who really pulls out a ruler to measure?!). Spread butter (or Smart Balance) over the rectangle to coat (about 2 - 4 TBSP), leaving a one inch margin around the edges. Sprinkle brown sugar and cinnamon mixture evenly over top. Roll up the rectangle tightly, starting with the long edge. Pinch to seal. Cut roll in to 10 to 12 slices. Place slices in a 9 inch square baking dish, coated with cooking spray. Cover and let rise for another 25 minutes (Disclosure: I did not cover and let them rise at this point. I stuck them in the fridge for the night, pulled them out the next morning, and continued on to the next step).

5) Heat oven to 375 degrees. Bake rolls for 20 minutes, or until just lightly browned.

6) While rolls are baking, prepare the icing. Beat icing ingredients together using a hand mixer until desired consistency is reached. Add more sugar or milk to reach the consistency and amounts you like!

7) When buns are done, allow them to cool on a wire rack for a few minutes. Slather with icing and enjoy with a cup of coffee and the Saturday morning paper.

Sell-Your-Soul Pumpkin Cookies

Yep, they're actually called "Sell-Your-Soul Pumpkin Cookies."

But then again, I wouldn't expect anything less from the superbly sassy and remarkably talented ladies of (you guessed it) Vegan Cookies Invade Your Cookie Jar.

In my circle of life, pumpkin cookies need no introduction. They're simply that good. With a velvety soft texture, spiced pumpkin flavor, and melt-in-your-mouth consistency, every bite is like a Fall Fest celebration in my mouth.

Did I mention there's brown sugar frosting, too? It's a pumpkin cookie requirement where I come from.

The authors let us in on the secret that makes these cookies sell-your-soul worthy: Heating the 1 cup of pumpkin on the stove-top, and cooking it until it has reduced to 1/2 cup. By eliminating the pumpkin's high water content, your cookies are left with a more cookie-like texture, similar to the density and chewy-ness of a classic chocolate chipper (as opposed to the fluffier, cake-like texture of the traditional pumpkin cookie).

Needless to say, my family was on the brink of a soul-selling yard sale at our weekly Sunday lunch yesterday. Fortunately, our souls are still intact, but these cookies will not be forgotten. I've definitely found my go-to recipe to quench the pumpkin cookie crave.

What's your favorite go-to cookie recipe?

Sell-Your-Soul Pumpkin Cookies

(recipe from Vegan Cookies Invade Your Cookie Jar)

These pumpkin cookies are un-beatable. Truly. Just plan ahead--the first start is to cook the pumpkin down for 30 - 45 minutes. The rest of the recipe is quick n' simple...and the result will bring a Fall Fest party right to your mouth.

Ingredients:

Cookies

• 1 cup canned pumpkin
• 1/2 cup non-hydrogenated vegetable shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup oats
• 2 TBSP cornstarch
• 1 1/2 teaspoons cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Frosting:

(old recipe from a reader of our local newspaper "The Dominion Post")

• 3 TBSP butter or non-hydrogenated vegan margarine
• 1/4 cup milk (regular or non-dairy)
• 1/2 cup brown sugar
• 1 cup + 2 TBSP sifted powdered sugar (I forgot to sift mine this time, and ended up with a few lumps)
• 1/2 tsp. vanilla

Directions:

1) First, reduce the pumpkin. Place it in a saucepan over medium heat for 30 - 45 minutes. Keep the heat low enough that it doesn't boil, but it should appear to be steaming. Stir often! at 30 minutes, put the pumpkin in a liquid measuring cup to see how much it has reduced (you want it to reduce to 1/2 cup). If it's not yet down to 1/2 cup, return to the pot and cook until it has reduced to 1/2 cup. Set aside and cool.

2) Preheat oven to 350 degrees. Grease two cookie sheets.

3) In a large mixing bowl, cream the shortening and sugars together until light and fluffy. Beat in the cooled pumpkin and vanilla.

4) Sift in remaining ingredients and thoroughly combine. Spoon dough onto cookie sheets in rounded tablespoon-fuls, flattening the top slightly.

5) Bake for 10 -12 minutes. Remove cookies from oven, allow to cool for 5 minutes on the cookie sheet, and transfer to a wire rack to cool completely. Now, let's get ready to frost 'em.

6) To make the frosting: Combine the butter, milk, and brown sugar in a saucepan over medium heat. Boil slowly for 2 full minutes. Remove from heat and immediately add confectioner's sugar and vanilla. Beat until spreading consistency.

* Note: You've got to act fast with this frosting recipe! If you boil too long and the frosting becomes too think when you add the confectioner's sugar, just add a little milk until the right consistency is reached. Same goes for if it's too liquidy--just add a bit more confectioner's sugar until you get it the way you like it!

7) Frost those tasty pumpkin cookies! If you've got pumpkin seeds on hand, I would definitely sprinkle some on top (we were all out)

Pumpkin Head, Pumpkin Bread

I’ve been waiting patiently (or, not-so-patiently) the entire month of September for pumpkin to arrive in Morgantown grocery stores.

Living pumpkin-less for the better part of this month, I’ve resorted to ogling the tempting images of mouth-watering pumpkin treats posted by fellow food bloggers--pumpkin breakfast oats, pumpkin chocolate energy bars, pumpkin cookies...and the list goes on.

But alas! Sunday, in a last-ditch effort to complete my pumpkin hunt at the 4th grocery store of the weekend, we found a small, picked over shelf of Libby’s pumpkin. A tiny, pitiful sign accompanied the shelf, noting “Pumpkin: Limited Quantity.” No kidding.

Needless to say we purchased 4 of the jumbo cans. I left two on the shelf for the next desperate baker to snatch up.

I wasted no time putting my pumpkin to good use. First on the recipe list? Healthy, hearty, and oh-so-nutty pumpkin bread.

My favorite almost-fat-free pumpkin bread recipe comes from Susan at Fat Free Vegan Kitchen. While the bread would be virtually fat-free, I prefer to add a heavy dose of chopped walnuts to the batter, eliminating the “fat free” part, but (in my opinion), enhancing the healthiness factor with those awesome omega-3s. As a side note, I also reduced the sugar in Susan's recipe by 1/2 cup.

Thus, the Great Pumpkin Crave of September 2010 has calmed; the appetite has been satisfied.

And with an added piece of pumpkin goodness to my morning eats, it looks like my breakfast just got a little bigger :)

Pumpkin Bread (the healthy version)

(adapted from Susan's recipe for Oil-Free Pumpkin Bread at Fat Free Vegan Kitchen)

This is a tasty, low-fat recipe that satisfies my pumpkin craving at breakfast like no other.

Ingredients:

• 1 cup sugar (Susan's recipe calls for 1 -1/2 cups, if you prefer a sweeter bread)
• 1 cup canned pumpkin
• 1/2 cup applesauce
• 1/2 cup water
• Egg substitute equivalent to 2 eggs (I just used 2 eggs!)
• 1 - 2/3 cups flour (I used a mixture of whole wheat flour with unbleached all-purpose flour)
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 3/4 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. nutmeg
• sprinkling of pumpkin pie spice
• some orange zest (I didn't measure! Just mixed a little zest from a fresh orange right in!)
• 1/3 cup chopped walnuts
• 1/4 to 1/3 cup dried cranberries

Directions:

1) Preheat oven to 350 degrees and coat a 9 x 5 inch loaf pan with cooking spray.

2) Beat the first 5 ingredients in a large mixing bowl. In another bowl, combine all dry ingredients (except the walnuts and cranberries). Gradually mix dry ingredients into wet ingredients. Fold in walnuts, cranberries, and orange zest.

3) Bake for 60 - 70 minutes, or until toothpick inserted comes out clean (mine loaf was finished in 65 minutes).