Friday, November 28, 2014

Roasted Pecan Pumpkin Bread With Pumpkin Cream Cheese Frosting

Roasted pecans and pumpkin make this autumn sweet bread a hit.
Really enjoying the Canon. It's my first professional camera and the photos being captured are incredible. My critics are right. There's something about using a camera outside of its snap and shoot purpose, outside jurisdiction of cell phones and outdated photography tools. Now mine isn't the latest, newest thing on the market, but it's adequately sharp enough to get what I want. Color is more vivid, rich, and real, almost painter quality. No more unnecessary unfocused blurriness. I looked back on various old posts and was sadly shocked by past entries. Photos are the most important element of a vegan blog, for vegan food should look enticing, too beautiful to eat. It's a tough sell when the photos aren't up to par. So for now on, the standards will be met with concise precision and artistry.
Yesterday plentiful desserts passed around from caramel apple to sweet potato pie were not vegan. It was alright. I didn't have room at all for anything sweeter than a cup of R. D. Knudnsen Sparkling Cherry Beverage-- another family favorite tradition.
I'm more of a pumpkin fiend than sweet potato anyway.
For my favorite recipe-- pumpkin bread instead of walnuts, I made roasted pecans for the occasion. Moist and rich bread is then topped with incredibly sinful whipped pumpkin cream cheese icing and additional scrumptious pecans.Wonderful treat worth sharing.

Cinnamon Roasted Pecans

Pecan lovers rejoice.

2 cup pecan
1/2 cup cane sugar (or maple syrup or agave)
1 teaspoon cinnamon

Preheat oven to 350 degrees and oil a baking sheet.
Hand mix pecans, sugar, and cinnamon.
On baking sheet, layer them evenly.
Bake for 10 minutes.

Roasted Pecan Pumpkin Bread With Pumpkin Cream Cheese Frosting

2 cup flour
1 cup brown sugar
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cup almond milk
1 1/2 cup pumpkin puree
1 tablespoon vanilla
1 tablespoon apple cider vinegar
1/2 cup roasted pecans

Pumpkin Cream Cheese Icing

8 oz vegan cream cheese, room temperature
1 cup sugar
1/4 cup pumpkin puree
1 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat oven to 350 degrees and grease either two bread loaf pans or
Mix flour, brown sugar, sugar, baking soda, baking powder, pumpkin pie spice, and salt together.
Whip almond milk, pumpkin puree, and vanilla extract. (I pureed this in a blender)
Combine dry and wet, mixing evenly.
Add apple cider vinegar and roasted pecans. 
Pour into desired baking dishes and bake for 25-30 minutes.
While baking, blend cream cheese, sugar, pumpkin puree, vanilla, and cinnamon. Set aside.

Layer frosting on top of bread and add a few pretty pecans.
Sprinkle extra cinnamon or pumpkin pie spice for extra holiday pizazz.
No one would ever guess these babies were dairy and egg free.
Decadent sweet yumminess.
Enjoy one. Or two.