Pumpkin Adaptogen Loaf with Cream Cheese Frosting (GF)

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.

Super Batter Pumpkin Adaptogen Loaf with Cream Cheese Frosting


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)


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

Yum! If you have any recipes or photos featuring Super Batter that you would like to share, email us at info@superbatter.com or tag us on Instagram @eatsuperbatter.

Made using Super Batter Adaptogen Pancake & Waffle Mix.
With love from our kitchens to yours,
Ambika & James
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