Saturday, November 17, 2012

pumpkin pecan bread + instagram lovin

well hello humans, happy day to you.

i've been working. working. working. then, finally, lazing.

mondays. everyone's least favorite. my most favorite. walking dead in the morning. oats, apples, peanut butter. sleepy afternoons. schooling myself on bread, and mastering the art of caffeine overload.
i'm looking forward to another.

do i sound redundant lately? my life has been severely redundant.

nights with candles and a fan blowing into my face.

this was the sky one morning/night when i walked into work.

and later that same day, the sky when i walked out of work.

this is a grapefruit.

and dinner. spinach + cheese ravioli tossed with apples arugula and hazelnuts. with roasted purple cauliflower

lusting over old ovens. turquoise ones.

halloween stash.

some pumpkin pecan bread. bread that vegans can eat.

if you want the recipe to this vegan pumpkin pecan bread, i will write it for you. if you have a bunch of eggs and want to flick vegans, calm down, make pancakes.

Vegan Pumpkin Pecan Bread
adapted from joy the baker

3 1/2 cups all-purpose flour
2 cups light brown sugar, packed
1/3 cup sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 15 oz can pumpkin puree
1 cup vegetable oil
1/3 cup maple syrup
1/4 cup water
1 cup chopped toasted peans 

preheat the oven to 350 degreesF. grease two 8x4 inch loaf pans and set aside. in a large bowl, combine the flour, sugars, baking soda, baking powder, salt, and spices. in another bowl, whisk together the pumpkin puree, oil, maple syrup, and water. add the wet ingredients to the dry and fold together with a spatula. fold in the pecans. 
divide dough between the two pans and bake 1 hour - 1 hour 15 minutes, or until a toothpick comes out clean. let them cool in the pans for 10-20 minutes and then invert onto a rack to cool. 

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