Vegan Gluten Free Punpkin Bread

Sometimes the blank canvas I use for my recipes is a packaged product. When purchasing a packaged mix I look at the ingredients and the additions I must make. I try to find a low sugar and low sodium product that is high in fiber and has limited ingredients (that you can pronounce).

I purchased King Arthur Flour Gluten Free Pumpkin Bread Mix that is fortified with Iron, Calcium, and Vitamin B.

The package calls for me to add: 
1/4 cup vegetable oil
3 eggs
2/3 cup milk
1 cup chips or nuts (optional)

What I did...
I substituted 3 FLAX EGGS for the eggs to make it vegan
I used olive oil
I substituted canned pumpkin for the milk
I created a crumble as a topping with 1/2 cup diced walnuts, 1/2 cup oats, and 1/4 cup brown sugar

The cooking time increased to 45 minutes ... monitor to see if it is done after 30 minutes.

Pumpkin Spice Holiday Cake

I am a fan of Pamela's Products and purchased Spice Cake Mix and customized it to fit my family's needs. Customizing the package ingredients allowed me to make the cake my own.

• I added 1 cup of pumpkin instead of the 1 cup of milk
• I substituted "3 flax seed eggs" for the eggs (RATIO:1 TBSP ground flax seeds to 3 TBSP water ... mix...let rest till a gel like consistency forms)
• I added 1/2 cup gluten free oats

I cooked in a 350 degree oven in an 8x10 baking pan for 55 minutes (or until toothpick inserted in center comes out clear).

Once cool...I made cream cheese frosting by combining the following on a bowl with an immersion blender:

• 1 package of low fat cream cheese (room temperature)
• 1 TBSP vanilla extract
• 3 cups powdered sugar
• 1/4 cup butter (room temperature) 

 
To serve: Garnish with fresh berries and nuts or dried fruits and nuts. I chose dried cranberries and walnuts to stick with the holiday theme

OPTION: OMIT the frosting and serve warm with a little butter or jam and fruit/nuts