Tag Archives: pumpkin

Pumpkin Bread with Crumb Topping

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Happy Halloween!

It’s that time of year for candy and sugar crashes. I think we experienced our first set of sugar-induced temper tantrums yesterday brought on by all the treats Zemirah’s been having lately. We are still going trick-or-treating tonight, but will be limiting the amount of candy to one or two pieces, and keep the rest hidden away for potty time rewards…or for Mama and Daddy ūüėČ

I am still working on finding my food freedom and living a balanced lifestyle, but you know what? A few pieces (not the whole bucket!) of the sugary, processed candy on Halloween is not going to kill you or your child! It’s a fun night for dressing up and eating candy, so let’s not spoil it with worrying. However,¬†after tonight’s candy, you might need some help getting back on track, and I have just the thing: this delicious, refined sugar free pumpkin bread! It is also dairy free, can be made egg free using flax eggs (directions in this¬†post), and gluten free! (I still have¬†this¬†promo code for 20% off a huge 3 pound bag of gluten free flour until Nov. 16th, good for all your gluten free baking.) This pumpkin bread is so flavorful and sweet that no one will be able to tell that it’s a healthier version, and you can snack away guilt free!

Pumpkin Bread with Crumb Topping

Makes one standard loaf.

Ingredients:

  • 2 cups of gluten free flour
  • 1/2 cup of¬†coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • Pinch of salt
  • 1 cup¬†pumpkin puree
  • 1/2 cup¬†coconut oil, melted
  • 2 eggs (or flax eggs for vegan)
  • 1 tsp vanilla
  • For crumb topping:
    • 1/4 cup softened coconut oil
    • 1/4 cup coconut sugar
    • 1/8 cup gluten free flour
    • 1 tsp cinnamon

Directions:

  • Preheat oven to 350 F
  • Grease a standard size loaf pan
  • Combine dry ingredients for the loaf (flour through salt) in a bowl
  • Whisk together
  • Add wet ingredients for the loaf (pumpkin through vanilla)
  • Stir together until well combined
  • Spread into prepared pan
  • In a separate bowl, combine all ingredients for the crumb topping with a fork, the mixture should look like damp sand
  • Press the topping on top of the batter
  • Bake for 25-30 minutes until toothpick inserted in the center comes out clean
  • Store covered, at room temperature for 3 days, or in the fridge for a week

If you are looking for more pumpkin recipes, be sure to check out my¬†Pumpkin Spice Cake¬†and¬†Pumpkin Pie Coffee Creamer; other non-pumpkin yet fall-y treats I have are¬†Banana Bread with Granola Crumble,¬†Chocolate Chip Peanut Butter Cookie Bars, and¬†Wholesome Chocolate Chunk Cookies! Plus my¬†Apple Cinnamon Stovetop Scent¬†to make your home smell like fall. I love this time of year *happy sigh*. I hope you have a fun Halloween night! Eat some candy, bake all the pumpkin bread…and enjoy your pinch of crazy!

Pumpkin Pie Coffee Creamer

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Sugar and Spice and Everything Nice

The nights here in Southern California have been dipping down into the 50s; it’s so nice, crisp, and cool in the mornings. I just want to cuddle up under a big, fluffy blanket with a warm mug full of delicious, flavored coffee. Mmm. And since it’s fall, the flavor of the coffee should obviously be…PUMPKIN PIE!¬†

Starbucks’ Pumpkin Spice Latte is kindaaa unofficially the official first sign of fall, and one thing’s for sure: the sugar content is spooky. In a Grande Pumpkin Spice Latte with 2% milk and no whipped cream there is… 48 grams of sugar!¬†*cue dramatic thunder clap and flickering lights* That’s scarier than anything you’ll see this Halloween.

I’m not a huge fan of really sweet coffee, and have never actually tried a PSL; however, at this time of year, I love all things pumpkin-y, cinnamon-y, and spice-y. If you want to make your own homemade and healthier version, I have just the thing for you! This creamer is dairy free and refined sugar free…not to mention pure pumpkin coziness in a cup! It includes real¬†pumpkin puree in the mix, which is great for gut health, and of course, delicious. You can mix the creamer right into your brewed coffee, or blend it up to make it foamy like a latte; I gulp it down either way. I hope you make a batch, or two, or 10 to enjoy this fall!

Pumpkin Pie Coffee Creamer

Makes two cups.

Ingredients:

  • 2 tbsp pumpkin puree
  • 2 tbsp¬†maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 cup¬†unsweetened coconut milk
  • 1 cup unsweetened almond milk

Directions:

  • Combine all ingredients in a small saucepan
  • Warm over medium-low heat, whisking until well combined
  • Remove from heat
  • Pour directly into coffee to stir in or make a “faux latte”
    • To make a “faux latte”
      • combine desired amounts each of coffee and creamer in blender
      • blend on low speed for 30 seconds until foamy
  • Once cooled, store leftover creamer covered in fridge for a week (it still stirs in just fine when it’s cold)

If you like all things pumpkin this time of year, you should bake my¬†Pumpkin Spice Cake¬†and enjoy a slice along with your spiced coffee! If you make either pumpkin recipes, I’d love to see it; you can tag me on Instagram (mrsmollymills). Have some delicious coffee, cuddle up with your family, stay cozy…and enjoy your pinch of crazy!

Pumpkin Spice Cake

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, I just get a small commission. So basically, you can help me fund my pantry so I can bring you more yummy treats! 

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Happy October!

Anne Shirley famously said, “I’m so glad I live in a world where there are Octobers.” (L.M. Montgomery, Anne of Green Gables), and I have to agree. I love October! First of all, it’s my birthday month, but I love the changing of the leaves (not so much in Oceanside, CA…the palm leaves kind of die, but that’s about it), the cool breeze, the fact that it starts getting darker earlier, and, of course, all the pumpkin treats!!!

I have to admit, I’ve never tried a PSL from Starbucks because sweet coffee makes me feel like my teeth have a five o’clock shadow, but I will eat all of Starbucks’ pumpkin bread. It’s so spice-y and moist (ugh, yes, I said it), and I love the pumpkin seeds on top. But, according to the Starbucks website, each slice has 410 calories, 500 mg of sodium, and a whopping 39 g of sugar! (information found¬†here) It is so easy to gobble up a piece of that bread, but not so easy to deal with the spiked blood sugar and the general yuckiness you feel after eating it.

At first I thought I would make a pumpkin loaf to celebrate October, but then I thought I would do a frosting, because everything is better with chocolate! Now my idea had morphed into a pumpkin cake, and then I remembered Starbucks’ crunchy pumpkin seeds on their loaves, and decided I would add some on top of my cake! So while I titled this recipe “Pumpkin Spice Cake” it should actually be called “Pumpkin Spice Cake with Cinnamon Maple Dark Chocolate Ganache and Candied Pumpkin Seeds”. That doesn’t exactly roll off the tongue, but you need to get the full mouth-watering affect.

My little family of three gobbled this cake up in one weekend (oops) because it is that good. But it is also free of refined sugars, dairy and eggs, and made with a hearty whole wheat flour so you don’t have to feel guilty about eating it! If you are gluten free, you could easily swap the whole wheat flour for your favorite gluten free blend. (I shared in my¬†Banana Bread with Granola Crumble¬†recipe that I love¬†this¬†GF flour). For me personally, if a treat has good, clean ingredients, I can happily enjoy it guilt-free…but I guess you should practice a little¬†self-control and not eat it all in one sitting. Your family might want a taste, too ūüėČ

I hope you start this spooky month off with this notsospooky, healthier cake!

Pumpkin Spice Cake

Makes one standard size bundt cake.

Ingredients:

For the cake:

  • 2.5 cups whole wheat flour (you can order my favorite brand¬†here)
  • 3/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt
  • 1 cup of pumpkin puree (not pie filling)
  • 1/3 cup coconut oil, melted
  • 1/2 cup almond milk
  • 2 “flax eggs” (directions below)
  • 2 tsp vanilla

For the ganache:

  • 4 oz of 100% chocolate
  • 3/4 cup of coconut milk
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • dash of nutmeg

For the candied pumpkin seeds:

  • 1/2 cup of raw, unsalted pumpkin seeds (AKA pepitas)
  • 1/3 cup of coconut sugar

Directions:

  • First, make your flax eggs
    • combine 2 tbsp of ground flax seeds (you can order some¬†here) with 5 tbsp of cold water in a small bowl
    • once combined, place in refrigerator until needed.
  • Preheat oven to 350 F
  • Grease bundt pan and set aside
  • Combine dry ingredients (flour through salt) in a large bowl
  • By now, your flax eggs should be slightly gelatinous, remove from fridge
  • Create a well in your dry ingredients and add wet ingredients (pumpkin puree through vanilla)
  • Stir until well combined
  • Pour batter into bundt pan, bang it on the counter a few times to remove air bubbles and smooth it out
  • Bake for 20-30 minutes, until toothpick inserted comes out clean (it is okay if some cracks form on top)
  • Let cool in pan for about 10 minutes, then flip out onto a wire rack to let cool completely
  • While cooling, make your candied pumpkin seeds
    • toast the pumpkin seeds in a dry skillet over medium low heat for about 5 minutes, shaking the pan around occasionally
    • push the seeds aside and add the coconut sugar
    • once the sugar starts melting, stir to coat the seeds with the melted sugar
    • let sit for a minute or two, then remove from heat and let harden
  • Once cake is completely cooled, make your ganache (the ganache needs to be warm to drizzle and for the seeds to stick)
    • melt your chocolate, stirring often
    • while stirring, slowly pour in the coconut milk
    • stir until smooth
    • add maple syrup, cinnamon, and nutmeg
    • stir until smooth
  • Time to decorate!
    • drizzle warm ganache all over your cake
    • break up pumpkin seeds and sprinkle on the warm ganache
  • Let ganache cool before slicing
  • Store covered in the refrigerator for a week (not that it will last that long)

I know this isn’t as quick as some of my other recipes, but sometimes, you just need a frosted and decorated cake. The baking time is therapeutic, and once you eat it, it will be totally worth it! If you make it, I’d love to see pictures; you can tag me on Instagram (@mrsmollymills) or Facebook (Molly Mills). I hope your family loves it as much as mine did! Eat all the pumpkin treats…and enjoy your pinch of crazy!

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