We're so excited to celebrate autumn! Here's a gluten-free recipe for a Pumpkin Adaptogen Loaf with Cream Cheese Frosting that will get you in the fall spirit. You can make this recipe with either the Adaptogen or Cacao Super Batter Pancake & Waffle Mix. Recipe made by our friend Izzy from San Diego, CA. IG: @nutritionbusinessgirl.
Dry ingredients:1 bag Adaptogen Super Batter Pancake & Waffle Mix (or sub Cacao Super Batter Mix)
1 tsp cinnamon
1 tsp allspice
1 tsp ginger powder
1/2c sugar (can sub coconut sugar, honey, or maple syrup)
Crushed pistachios or dark chocolate (for topping)
Wet ingredients:1 can pumpkin puree, patted or drained so that it has less moisture
2 eggs (or make vegan eggs as directed on back of bag)
1 tsp vanilla extract
2 tbsp coconut oil (or sub avocado oil)
Cream cheese frosting (see recipes below)
Instructions:Preheat oven to 350F
Whisk wet ingredients together
Mix wet in with dry and fold until lumps are out
Pour batter in greased loaf pans
Bake 15-20 min
Wait until cool, then layer with frosting
Crumble preferred toppings (nuts, chocolate) on top
For the cream cheese frosting:
½ cup (1 stick) unsalted butter softened (113g)
8 oz cream cheese softened (brick-style, not spreadable) (226g)
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar* (500g)
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Or sub vegan cream cheese frosting:
1/2 cup vegan butter (softened to room temperature, butter sticks are best, not the spreadable tub // 1 stick yields 1/2 cup)
1 8-ounce container vegan cream cheese (slightly softened // such as Tofutti or Trader Joe’s brand // out of the fridge for 1 hour)
3 – 5 cups sifted organic powdered sugar
- To a large mixing bowl, add softened butter and beat or whisk vigorously to combine. Then add vegan cream cheese and mix again until creamy and smooth.
- Add sifted powdered sugar in 1 cup (100 g // amount as original recipe is written // adjust if altering batch size) increments until thick and spreadable and to desired sweetness