Sweet Potato, Pumpkin, Apple Bread

Written By Elaine Perlman
Turkey, 2018.jpg

  • 2 cups (250g) All Purpose Flour

  • 1/2 cup White Sugar

  • 1/2 cup Brown Sugar

  • 3 tsp Baking Powder

  • 1 tsp Ground Cinnamon

  • 1/4 tsp Nutmeg

  • 1/4 tsp Ground Ginger

  • 1/2 tsp Salt

  • 3/4 cups Pumpkin Puree

  • 3/4 cup Sweet Potato Puree

  • 1/4 cup melted Vegan Butter

  • 1 tsp Vanilla Extract

  • 1 flax egg or 1 egg replacer

  • 1 chopped apple

Preheat the oven to 350°F.

  1. Mix the flour, white & brown sugars, baking powder, cinnamon, nutmeg, ginger & salt and mix together. Add in the pumpkin purée, egg replacer, melted vegan butter, & vanilla. The batter will be very thick. Add the chopped apple. Mix until you can no longer see the white flour. Just combine and don’t over mix.

  2. Spray a 9×5 loaf pan with non-stick spray & then parchment paper.

  3. Transfer the batter from the mixing bowl to the loaf pan and smooth down evenly.

  4. Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.

  5. Lift the bread out with the parchment paper and place onto a wire cooling rack to cool before slicing. Enjoy!

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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