Pumpkin Bread and Other Holiday Yumminess

I made some really delicious pumpkin bread today, and I thought I'd post the recipe plus list some links to other vegan recipes I've posted for the holidays in years past...

Pumpkin Spice Bread
Super easy to make and no added fat! If you're like me, your waistline will thank you for that this time of year!

16 oz. pumpkin puree
3/4 cup applesauce
1 cup sugar
1/2 cup maple syrup
egg replacer equal to two eggs
3 cups flour (I used white whole wheat)
1/2 teaspoon salt
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon ginger
2 large tart apples, shredded or very finely diced (optional)
1 cup dried cranberries

Preheat oven to 350 degrees and coat two loaf pans with cooking spray.

In large bowl, combine pumpkin puree, applesauce, sugar, maple syrup, and egg replacer. Stir the remaining ingredients and mix well.

Pour into loaf pans and bake for 55-60 minutes, or until a butter knife inserted in the center of the loaf comes out clean.

Need more ideas for vegan holiday treats? Look no further...

Thelma's Chocolate Peanut Butter Bars
No-Cook Mint Meltaways
Vegan Fudge (so good.)
Ginger Lime Cookies
Gene's Holiday Cookies
Lefse (I'm sad to say I haven't found the time to make any this year.)
Fat Free Vegan's Double Layer Pumpkin Cheesecake
Cinnamon Rolls (a McFarland family Christmas morning tradition)

Vegan Fudge Recipe

I haven't made vegan fudge yet this year, so I don't have any pictures to share, but I generally make it every year for Christmas and it's so easy and so good. I thought I should get my butt in gear and post it in time for you all to enjoy it. Nothing makes me sadder than thinking about some poor fudge deprived vegan feeling sad about their lack of holiday chocolatey goodness...

Easy Fudge

6 tablespoons vegan margarine
3-1/2 cups organic powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 cup soy milk
1 cup chopped nuts (0ptional; I usually leave them out)

Lightly grease a 5x9 inch loaf pan, using a little of the margarine (I actually prefer to line the pan with parchment paper or waxed paper; it makes the fudge easier to get out of the pan).

Place the remaining margarine, sugar, cocoa powder, and soy milk in the upper part of a double boiler (or just use a smaller bowl in a large pot of boiling water). Stir ingredients in bowl over simmering water until smooth. Add vanilla, and nuts if desired.

Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares. (If you don't want to eat it all right away, I've successfully frozen this for a few weeks; just wrap it well and put it in a freezer bag or other airtight container.)