Stuffins’ Pumpkin Bread with Candied Sweet Potato and Pickled Cranberries, Sage Ice Cream, and Toasted Hazelnuts

Directions

To Make the Pumpkin Bread:

1. Preheat oven to 350°F. 
2. In a large mixing bowl, sift together flour with salt, baking powder, and spices. 
3. In a blender, combine remaining ingredients until smooth. 
4. Add contents of blender to mixing bowl and stir until just combined, then transfer to parchment-lined, 9-inch baking sheet. 
5. Bake for 25-30 minutes or until cake passes toothpick test, rotating pan halfway through baking to ensure evenness. 
6. Allow to fully cool, then store in an airtight container in 

To Make the Sage Ice Cream:

1. In a medium saucepot, bring water and sugar to a boil, then reduce heat and simmer for 5 minutes until the thick syrup starts to turn light amber. Remove from heat.
2. Allow to cool before adding coconut milk, vegan cream, vanilla, and salt. Carefully transfer to a blender and blend until smooth.
3. Allow to cool fully for at least 1 hour in the refrigerator. 
4. Blend again with remaining ingredients.
5. Run the mixture through an ice cream machine. 
6. Transfer to an airtight container and place in freezer. Keep frozen for up to 5 days.

To Make the Toasted Hazelnuts:

1. Preheat oven to 350°F.
2. In small mixing bowl, toss hazelnut pieces in oil and salt.
3. Spread evenly on a baking sheet and bake in oven for about 10 minutes or until golden, rotating as needed to ensure evenness. 
4. Remove from oven and allow to fully cool.
5. Transfer to an airtight container.
6. Store at room temperature for up to 1 week.

To Make the Pickled Cranberries:

1. In a medium saucepan on medium heat, bring sugar and water to a boil.
2. Simmer for 2 minutes until sugar is dissolved. Add cranberries and simmer for about 2 minutes on medium heat until they plump and start to burst. Remove from heat and allow to fully cool. 
3. Transfer to an airtight container and add remaining ingredients. Store airtight in the refrigerator for up to 2 weeks.

To Make the Roasted Pumpkin/Squash/Sweet Potato:

1. Preheat oven to 350°F.
2. In a small mixing bowl, toss vegetable you’re using in remaining ingredients.
3. Transfer to a sheet pan.
4. Bake until just fork tender — about 12 minutes for soft squash like zucchini, 25 minutes for harder squash like kuri or acorn, about 18 minutes for something in between, such as pumpkin.
5. Allow to cool fully at room temperature. 
6. Transfer to an airtight container and store in the refrigerator for up to 3 days.

To Assemble and Serve:

1. Preheat oven to 350°F.
2. Cut the cake in cubes. Toss with some pickled cranberries and syrup and all the roasted pumpkin. Grease muffin pans with vegan butter and sprinkle with sugar. Transfer mixture to muffin pans.
3. Bake for about 12 minutes until warmed all the way through and the “stuffins” stick together like monkey bread. 
4. Remove carefully and transfer to serving dishes.
5. Roll a scoop of sage ice cream in hazelnuts and place on top of each serving. 
6. Garnish with remaining cranberries and serve.