So, I can’t really call this pumpkin spice because there isnt a pumpkin in the building but I took a basic muffin mix this morning and twisted it a bit, and then made a quick bread that actually SMELLS like the Krusteaz Pumpkin Spice Bread I baked yesterday. (Yeah, I finally used all the mixes I had bought a while back. But this is easy. I got up at 9 and was putting the bread in the oven before before 10.
I adapted the recipe on page 658 of my New Doubleday Cookbook (I love this sucker!!)
Oh, and the name comes from the Penzey’s spice mixture I used to flavor the bread.
Dry ingredients:
2 cups + 2 tbsp flour
1 tbsp baking powder
3.5 tbsp sugar
1 tbsp pie spice (I went heavy, maybe a heaping tablespoon)
1 tsp salt
Wet ingredients:
1 cup milk
1 egg, beaten until frothy
3 tbsp melted butter
2 tbsp agave syrup or honey
1/2 tsp vanilla
Preheat oven to 350 degrees. Grease a standard loaf pan.
Combine wet ingredients.
Sift dry ingredients into a large mixing bowl. Make a well in the center.
Add wet ingredients to dry.
Stir to combine. Batter will be thick and should be a bit lumpy.
Pour into prepared pan. Bake for 45 minutes.
I sprinkled the top with a mixture of 1 tbsp sugar and 1 tsp pie spice. You can do that, or you could make a streusel with 1 tbsp sugar, 1 tbsp flour, 1 tsp spice mixture, and 1-2 tbsp cold butter.
Yes I tried it. It’s not as sweet as Krusteaz but that may be because I use organic sugar or coconut sugar. I’ve found them to be a bit less sweet than white, refined sugar.
If you try it, tell me what you think. Tell me if you adjust it at all too!!
Mary's Blog 