Happy, happy Autumn, everyone!
I’ve had a great day. This morning I woke up to some awesome movie music playing on Cinemagic. Then I went outside where THE SUN WAS SHINING and there was a light, cool breeze. It’s been raining for the past week, so this was amazing.
After that, I ventured out to run some errands. While I was out, I found candy corn-flavored DOTS! And DOTS are vegan! And this is amazing! I’ll share more about those tomorrow.
When I got home, I started putting out some Halloween decorations. I didn’t get close to finishing, but I thought I’d save some for the rest of the week.
After decorating, I started watching the second season of Buffy the Vampire Slayer while I waited for a loaf of Cranberry Pumpkin Bread to come out of the oven.
Cranberry Pumpkin Bread
I modified this recipe from the Pumpkin Bread recipe found in Hot Damn and Hell Yeah. By the way, the picture above is what it looks like if you half the recipe. I only had 1 C canned pumpkin, and I didn’t want to open another can :-\
2 C canned pumpkin
1/4 C applesauce
2 egg substitutes (I used Ener-G egg replacer)
1 C sugar
2 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 C dried cranberries
Preheat oven to 350. Spray a loaf pan with nonstick cooking spray and lightly coat with flour.
In a large bowl, whisk together the pumpkin, applesauce, egg substitute, and sugar. In a separate bowl, whisk together the flour, baking powder, baking soda, and spices. Add the flour mixture into the pumpkin mixture and stir until just combined. Fold in the cranberries and pour batter into prepared loaf pan. Bake for 50 minutes, or until a knife (or toothpick) inserted into the center of the loaf comes out clean.
The bread is now out of the oven. Some of it is being digested inside my stomach. And I have a beautiful, handsome, cat prince in my lap. What a beautiful day!