I love this time of year, but living in Florida doesn't afford us much of a seasonal change. My aim was to bring that crisp, fresh feeling of pumpkin spice, warm comforting goodness, and harvest time to the table without the heavy calorie price tag. Also, I wanted to use up all of my homemade pumpkin pie spice and other dwindling open baking supplies before the big cookie season is upon us.
I thought, why not make a pumpkin spice loaf? I cleaned the pantry out and found 1 can of pumpkin, the last of my spice mix, all purpose flour, Teff flour, and butterscotch chips. What's TEFF you might ask? It is an ancient grain from Ethiopia and Eritrea and an amazing source of both protein, iron and calcium. I use in in my gluten free cookie and granola mixes during the holidays. Check out this great website HERE for more information and great recipes.
For the purposes of this recipe I used both traditional and Teff flour to finish up what was in my pantry, but you can double up on the Teff if you wanted to make this gluten free. For my vegan friends, see my suggestions in the ingredients list. Have fun and share this with others. Harvest season is about giving thanks, sharing our bounty, and giving these yummy treats to all those that cross your path.
Pumpkin Spice Loaf recipe:
1 cup all purpose flour or white whole wheat flour
1 cup teff flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice (see my mix HERE)
15 oz pumpkin puree (1 can)
1/4 cup maple syrup
1/4 cup vegetable oil or 1/2 stick unsalted butter
1/4 cup milk (plant or animal based)
1/2 cup "add ins" like nuts, chocolate chips, etc. (I used butterscotch and mini chocolate chips)
Preheat the oven to 325 degrees. Grease a bread pan of your choice.
In a medium sized bowl mix the pumpkin, maple syrup, oil of your choice, and milk, stirring until combined.
Add the baking soda, salt, and spices to the bowl and blend. Sprinkle the two different types of flour on top and fold into the mixture until a batter forms. Throw in whatever add ins you chose and mix together.
Fill the prepared bread pan and bake for 55 minutes. Remove from the oven and allow to cool for at least 5 minutes in the pan before transferring to a wire rack to cool for longer.
Cream Cheese frosting
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups confectioners’ sugar
2 teaspoons vanilla extract
1/8 teaspoon kosher salt
Using an electric mixer fitted with a paddle attachment, beat together the butter and cream cheese until smooth.
Gradually add the confectioners' sugar and beat to combine.
Beat in the extract and salt