Vegan Pumpkin Spice Loaf

I have been working on perfecting this pumpkin spice bread for literal years now. I debated keeping it to myself, but I think everyone needs this deliciousness in their lives - especially when the leaves start changing color and the cool weather rolls in. Every year, I make a bunch of loaves and share them with friends, family, and even neighbors and it is always a hit.

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By now, I’ve experimented with packaging them and baking them all sorts of ways. I’ve tried the cardboard loaf pans you bake them in, I’ve tried mini loaves, I’ve tried tin foil. I’ve tried with a streusel on top, plain, and settled on these pumpkin seeds.

After much trial and error, my favorite way to bake and share is baking them in a 4-cavity mini loaf pan (get one from Amazon here). The packaging is hard to find for this size, but I find that wrapping them up in some parchment or brown paper with twine makes for a seriously adorable way to present. One can even add a tag with a note to personalize them!

The chocolate, nuts, and pumpkin seeds are totally optional. I like to add just a little bit to the bread since I’m the kind of person who takes the chocolate chips out of chocolate chip cookies. Walnuts are a great addition, however, as is some chocolate. You could even put pumpkin seeds in the batter as well as use them for topping if you like! Totally up to you!

Vegan Pumpkin Spiced Loaf

what you need:

Dry Ingredients

• 1 ½ cup flour

• ¼ cup powdered sugar

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ¾  tsp ground cinnamon

• ¾  tsp ground ginger

• ½ tsp nutmeg

• ¼ tsp cloves (optional)

• 4 TBSP - ¼ cup vegan chocolate chips or chunks (optional)

• 4 TBSP  - ¼ cup walnuts (optional)

• 4 TBSP  - ¼ cup pumpkin seeds (optional)

Wet ingredients

• ¼ cup brown sugar, packed

• 1 ½ cup pumpkin puree (or 1-15 oz. can pumpkin if using canned)

• ½ cup non-dairy milk

• 4 TBSP vegetable oil 

• 1 TBSP maple syrup

• 1 ¼ tsp lemon juice or apple cider vinegar

• Pumpkin seeds and chocolate chips (or chunks) to top (optional)*

what to do:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix the wet ingredients and brown sugar together (brown sugar, pumpkin puree, non-dairy milk, vegetable oil, maple syrup).

3. In a separate bowl, mix the dry ingredients, EXCLUDING the seeds and chocolate together.

4. Add the dry ingredients to the wet ingredients and mix well.

5. Fold in the nuts and chocolate, if using.

6. Spoon mixture into lightly greased loaf pan.

7. Bake for 40-45 minutes until the loaf passes the toothpick test.

*Note: if using pumpkin seeds/chocolate on top, press them down in the batter a bit before baking
**Note: To make enough mini loaves using a 4-cavity pan (as pictured), double the recipe

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What is your favorite seasonal sweet bread?

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Tofu Kale Scramble

The best part about summer is warm, bright mornings, that are the perfect temperature to eat outside. Breakfast on the deck is definitely something I miss when the cooler months prevent us from doing so. 

One of our favourites is a good scrambled tofu on a slow, Sunday morning. Honestly, Sunday mornings are probably only slow because we tend to sleep in a bit most of them and then take forever making a good breakfast, but slow nonetheless.

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We call our Sunday morning (alright, sometimes we don’t even eat until noon!) breakfasts “good breakfast.” and always go all out whether it’s biscuits and gravy, pancakes, or even this recipe. We love pairing this tofu scramble with fresh potato hash (ooooh, maybe I should share that recipe next!) and sometimes we’ll even splurge with vegan sausage. It’s a great time - especially if fresh orange juice is involved. 

Making it as colourful as possible has become almost a game. Using two types of bell peppers when possible adds an extra colour, as well as this fresh kale that really ups the game. Spinach works well too and is just as delicious. Grape tomatoes add a nice read, and you can use red onion instead of yellow too! Really, you can use whatever you have in your refrigerator and it’ll turn out wonderful, promise. Well, as long as you like tofu. We are huge fans of tofu over here!

Tofu Kale Scramble

what you need:

• 1 block extra-firm tofu, drained and pressed as dry as you can get it

• 1 small yellow onion, diced

• 1 bell pepper your choice (I use half red and half orange to get more color)

• 2 cloves garlic

• ½ tsp turmeric 

• ½ tsp paprika

• 1 tsp garlic powder

• ½ tsp sea salt

• 1 TBSP nutritional yeast flakes

• 2 TBSP low sodium soy sauce (or liquid aminos)

• 1 cup fresh kale

• 1 tbsp fresh cilantro, chopped

• 1 tbsp fresh parsley, chopped (plus more for garnish if you like)

• 1 TBSP oil or vegan butter for cooking

• Salt and pepper to taste

What to do:

1. In a pan, heat your oil. When heated, add onion and cook 1-2 minutes, until soft

2. Add bell peppers and cook 1-2 minutes, until soft

3. Add garlic and cook another minute, until fragrant

4. Add sea salt, turmeric, paprika, garlic powder, nutritional yeast flakes, and soy sauce to vegetables and mix well

5. Crumble tofu on top and then mix well with the vegetables, until tofu is coated

6. Add fresh herbs and kale and mix through, cooking another few minutes, until kale is wilted

7. Add salt and pepper to taste and serve immediately (stays good in the fridge for about two days)

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What is your favourite breakfast/brunch food?

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Chocolate Chip Oatmeal Muffins

I don’t know if you’ve figured it out yet, but I have a soft spot for any kind of baked good. I will admit that I don’t gravitate toward them as much as I used to, due to taste buds changing and the desire to be more healthy, but if you hand me a muffin, I’ll at least take a bite.

I wanted to add some more nutrition to my original banana chocolate chip muffin recipe, and I’m not sure that I really achieved that since I kept the chocolate chips (you can substitute with nuts to make a nutty banana oatmeal muffin), but they turned out so great that I’m sharing the recipe with you here.

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These muffins are sweetened with banana and maple syrup. I suppose the unsweetened applesauce could naturally add some sweetness too, but you can’t even tell it’s in there.

Make sure to cool these babies completely before eating them - they tend to stick to the paper liner. Alternatively, skip the paper liner completely so you don’t have to worry about that.

I keep these in the fridge and enjoy them with breakfast with a hot cup of tea. Mmm.

Oatmeal Chocolate Chip Muffins

What you need:

• 1 large ripe banana, mashed

• 1 cup whole wheat flour

• 1/8 teaspoon salt

• 1/4 cup maple syrup

• 1/8 cup melted coconut oil

• 1 tablespoon ground flax seeds

• 3 tablespoons hot water

• 1 teaspoon natural vanilla extract

• 1/2 cup rolled oats

• 1 1/2 teaspoons baking powder

• 1/4 cup chocolate chips (or chopped nuts of your choice)

• 1/8 cup almond milk

• 1/2 cup applesauce (I’ve also had great success with plain soy yogurt)

• extra chocolate chips/nuts and oats to top (optional)

what to do:

1. Grease or add liners to a cupcake or muffin tin and preheat the oven to 350ºF

2. Make flaxseed egg by mixing the ground flax and hot water in a bowl and let sit

3. Mix your dry ingredients in a large mixing bowl

4. Mash the banana and mix the wet ingredients in a smaller bowl

5. Add wet ingredient mixture to the dry ingredients and stir until well mixed

6. Fill pan cavities and top with extra chocolate chips and rolled oats if desired

7. Bake for 25 minutes, until a nice golden brown

8. Remove from oven and transfer muffins to a wire rack (I use these from Amazon and love them!) and cool completely before enjoying (if they are not cooled completely, they tend to stick to the paper liner if you used one)

Store these in an airtight container in the fridge for up to three days.

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What do you like adding to your muffins?

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Delicious Vegan Lemon Loaf

I can hear you now: “Amanda! Finally, something sweet that doesn’t involve strawberries or chocolate!”

Yeah, yeah.

I have always loved a good lemon loaf. Something about those tangy, sweet tones just really makes my tastebuds soar.

A strange thing happens when you change your diet. Suddenly, things that used to be delicious to you start to lose their appeal. This started happening to me with lemon loaves filled with sugar and dairy. They were too harsh on my stomach and the taste was overwhelmingly sweet. I had no choice but to set out and make a version that would suit me better.

Yes, it still has sugar in it (and on top of it if you glaze it!), but I get to control it. I also get to control how tangy I want it, and I do love me some tang!

But enough about me!

This loaf boasts ten ingredients - 11 if you choose to glaze it. You can also substitute the oil for applesauce to make it oil-free and it is still as delicious.

Oh man, I’m ready to jump offline and run to the kitchen to whip up one of these bad boys. So much yum! The only thing I can’t decide on is if this loaf is breakfast appropriate. I think I’ll vote yes.

Vegan Lemon Loaf

For the Crust:

• 2 cups flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp sea salt

• ½ cup cane sugar

• 1 cup nondairy milk

• ½ cup vegetable oil or vegan butter or applesauce

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla 

For the Glaze (optional, but encouraged)

• 1 cup powdered sugar

• 1 tbsp nondairy

• 1 tsbp fresh lemon juice

• 3 tsp lemon zest (optional)

what to do:

1. Grease a loaf pan and preheat the oven to 350ºF

2. Mix your dry ingredients in a large mixing bowl

3. Mix wet ingredients in a smaller bowl

4. Add wet ingredient mixture to the dry ingredients

5. Stir until batter is well mixed and pour into prepared loaf pan

6. Bake for 45 minutes, using the toothpick test to make sure it is baked through

7. Remove from oven and allow to sit for 10 minutes

8. Move loaf to a wire rack and cool completely before adding glaze

9. Make the glaze by whisking together all ingredients

10. Pour over loaf. I like to let the glaze harden before digging in

11. Enjoy!

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What kinds of loaves are your favorite? I have so many favorites I can’t decide, but this lemon is definitely on the top of that list :) Leave your favorite in the comments.

Trying this recipe? Don’t forget to tag #MapleAlps so we can see what you’re up to! :)

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3 Healthy & Energizing Smoothie Recipes

Smoothies are a quick and easy way to get a tasty fruit fix, and I make them as often as possible. I love to start my day with one, and when I have friends over they’re the perfect alternative to coffee on a sunny day. My family loves them too, and I find that smoothies are one of the best ways to get kids the vitamins and antioxidants that they need.

I’m always looking for new recipes that are vegan-friendly, healthy and delicious, and the three recipes in this post tick all those boxes. They’re also great energy-boosters, thanks to the matcha green tea powder.

If you haven’t already heard about matcha tea, let me tell you why I love it. It’s known to increase energy levels and improve concentration, so it’s great for getting me through a busy day. It’s also full of antioxidants which help to boost the immune system and protect against diseases. It can even give your metabolism a boost which helps with weight loss too.

Matcha is the perfect smoothie ingredient and I love the long-lasting boost that it gives me - especially when I have a busy day ahead. Make sure you get high-quality matcha though as this ensures it's got the maximum health benefits and non-bitter taste. I recommend Evergreen Matcha, as they source their premium grade matcha from sustainable farms in Japan so it's packed with the maximum goodness.

For the following recipes, simply add all the ingredients to your blender, whizz up, and enjoy.

Energy-boosting strawberry, banana, and matcha smoothie

This smoothie is perfect for breakfast at the start of a busy day. The fruits not only taste delicious but are also packed with mood-improving vitamins and nutrients, and the matcha tea will give you all the energy you need to take on anything.

What you need:

●      2 cups strawberries (fresh or frozen, but if frozen thaw them first)

●      1 banana

●      1 kiwi, peeled

●      2 scoops vanilla protein powder

●      ½ cup plain low-fat yogurt or ½ cup unsweetened vanilla almond milk

●      2 tsp matcha

Boost Your Immune System with this Ginger Matcha Smoothie

This smoothie is packed full of tasty goodness. The matcha is an incredible source of antioxidants, and the ginger and fresh orange gives your body some vitamins and a kick to help fight off any this drink a lovely warming finish which helps boost your immune system.

What you need:

●      1 tsp matcha

●      1 lime, juiced

●      1 cup orange juice, freshly squeezed

●      1 tbsp chia seeds

●      2 tbsp fresh ginger, grated

Note: if you don’t like the spiciness of the ginger, simply leave it out!

Antioxidant-rich cacao and matcha smoothie

Did you know that raw, organic cacao is full of antioxidants? It’s a true superfood, and it has all of the calcium, iron, and magnesium that your body needs. It also has over 40x the antioxidants found in blueberries, so cacao and matcha are a health-boosting dream team.

This smoothie is delicious as an afternoon pick-me-up and is perfect if you need an energy boost. And, drinking this smoothie regularly can promote weight loss and will help protect against diseases.

What you need:

●      1 ½ cups almond milk

●      1 tbsp cacao powder

●      ½ tbsp matcha

●      2 tsp maca powder

Note: if you want to increase the iron content of this smoothie you can add a handful of spinach. Or, if you want to even out the strong cacao taste with some extra sweetness, blend in ½ tablespoon of maple syrup.

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Erin Young is a health writer, tea expert and owner of two tea brands: Evergreen Matcha in the USA and Zen Green Tea Matcha in Australia. She partners with sustainable tea farms based in Kyoto (Japan) to ensure the best possible quality matcha green tea powder.

Zen Green Tea: Facebook & Instagram

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