Holiday Baking Roundup: Plant-Based Pumpkin Recipes (video)
Several years ago, Raymond and I watched the documentary, What the Health, which catapulted our interest in healthy living to another level. That new level was plant-based living.
Our resolve was strong as we worked to eliminate red meat, pork, chicken, eggs, milk, cheese, ice cream (& other dairy items), and fish. It took us a few weeks to get our mind right around what cooking and eating plant-based looked like, but it took even longer to embrace baking again.
I even sold my KitchenAid Stand Mixer vowing that I would never see the day of baking without eggs and butter.
Well - low and behold - the day came that I did see it again! Just like with cooking vegetables, I had to rethink the ingredients and experiment with pairings to get the texture just right!
Today I am rounding up several plant-based recipes that you are sure to love each holiday season!
Pin for later!
Plant-Based Pumpkin Bread w/Protein Powder
Wet Ingredients
4 extra ripe bananas (or 2 extra ripe bananas + 1/2 cup pumpkin puree)
1/2 cup unsweetened plant-based milk (oat milk is our fave!)
2 TBSP apple sauce
1 TBSP coconut oil (melted)
1/2 cup brown sugar (or 1/4 cup maple syrup)
Dry Ingredients
1 cup all-purpose flour (we use King Arthurs Whole Wheat Flour)
1/2 cup pumpkin spice protein powder (or vanilla protein powder)
1/2 cup almond flour (we mix ours with ground flaxseed)
1 TSP baking powder
1/2 TSP baking soda
1 TSP cinnamon
1/2 TSP nutmeg
Pinch of salt
Optional: walnut halves or almonds
Preheat oven to 325*.
Line a loaf pan with parchment paper. (see my recommendations below on the best loaf pans)
Peel bananas and mash them in a bowl. (I use a potato masher)
Mix in plant-based milk, coconut oil, and sugar. Stir to combine.
In a larger bowl, sift together flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, almond flour, and salt.
Pour in wet ingredients from other bowl. Whisk to combine.
If adding nuts, fold them in now.
Pour batter in prepared loaf pan.
Bake for 1 hour to 1hr20mins, until a toothpick inserted comes out clean.
This recipe can be easily adapted to Banana Nut Bread, just sub out the pumpkin protein for vanilla protein!
Secret Ingredient
The secret ingredient is Arbonne’s Pumpkin Spice Protein Powder. 100% vegan. 100% delicious (tastes like cake!)
My roundup of 3 more delicious plant-based pumpkin recipes are below:
Plant-Based Pumpkin Muffins by Keeping The Peas
BAKING TINS & TOOLS
When it comes to the right tools, I have found that stoneware and cast iron are high on my list. The food cooks evenly and is naturally non-stick (no need for toxic Pam!).
Here are a few of my favorite bread tins:
My favorite cast iron skillet for pancakes:
Apples & pumpkin just scream holiday and I am here for it! Tell me how yours turned out in the comments below.
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