I’ve got quite a few “favorite” recipes coming up this month, but this one ranks right up there. It’s got everything: peanut butter, jelly, nanners, cinnamon, pumpkin, and carbohydrates. This is a nod towards Number 2 on Buzzfeed’s 29 Ways to Honor the Glory of Peanut Butter & Jelly – a contribution from Macaroni and Cheesecake for Peanut Butter & Jelly French Toast Sandwich. That is some ooey-gooey goodness right there. Instead of a yeast bread which is what I’d typically use for French toast, I made a pumpkin quickbread rich with spices and the warm flavor of maple. I like it mighty fine.
(You can visit my other, um, less-healthy version of this quickbread here. )
I wouldn’t mind running into this dish at my next brunch: pumpkin bread gets the vegan French toast treatment, then meets it’s good friend peanut butter, jelly, and banana.
For the quickbread
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 Tbsp. cinnamon
- 2 tsp. ground ginger
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. allspice
- 1 tsp. powdered stevia
- 1/2 cup pure maple syrup
- 1/4 cup vegan butter, softened
- 1/4 cup natural nut butter (I used peanut butter, naturally)
- 1/2 cup unsweetened plain, non-dairy yogurt
- 2 Tbsp. egg replacer + 6 tbsp. water (whisk together until smooth, then let sit for a few minutes)
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 1/2 tsp. maple extract
- 1/2 cup pecans, chopped
- 1/2 cup golden raisins
For the French toast coating
- 1/2 cup raw cashew pieces, soaked overnight
- 1 1/2 cups non-dairy milks
- 1 tsp. vanilla extract
- 1 tsp. maple extract
- 1/4 tsp. cinnamon
- 1/4 tsp. chickpea flour
- natural peanut butter, smooth or chunky
- your favorite fruit-sweetnened jam
- sliced bananas
Make the quickbread
- Preheat the oven to 350-degrees and lightly spray an 8″ x 4″ loaf pan with oil.
- In a medium-sized bowl, whisk together the flours, spices, baking powder, baking soda, and stevia. Set aside.
- In the bowl of a stand mixer, cream the butter and peanut butter until smooth. Add the maple syrup, yogurt, egg replacer mixture, pumpkin puree, and extracts and mix until combined. Slowly add the dry ingredients until a smooth, thick batter forms. Dump in the nuts and raisins and stir just until they’re incorporated into the batter.
- Pour the batter into the prepared pan and bake for 50-60 minutes. Bread should be nicely browned on top and be firm to the touch. Let cool in the pan for 10 minutes or so and then remove to a cooling rack. Let cool completely before slicing.
Make the French toast
- In a blender, combine all of the ingredients for the coating. Pour into a wide, shallow baking dish and set aside.
- Cut the quickbread into 3/4″ slices. I do this the night before and let them dry on a wire rack. I find this makes the bread easier to handle and it also helps the bread absorb more of the lovely dippin’ sauce.
- Heat a large skillet or flat grill and lightly spray with oil. Dip the pieces of quickbread into the coating; make sure both sides are nicely covered. Lay the bread onto the hot skillet and cook until brown and crusty. Repeat with remaining slices.
Assemble the sandwiches
- Copiously slather pieces of toast with peanut butter, and jelly, top with sliced bananas and lay on another piece of French toast.
- Open wide; bite.
- Serving Size: 8
- Calories: 464
- Sugar: 23
- Sodium: 139
- Fat: 21
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 63
- Protein: 9
- Cholesterol: 17