Teeccino Pumpkin Spice Bread

Pumpkin Spice Bread is a classic sweet fall treat, and our recipe with Teeccino is perfect for chilly autumn and winter days and nights. Enjoy with a hot cup of Teeccino for the ultimate relaxation experience.
Course Baking
Cuisine American
Keyword pumpkin, spicy
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 1 loaf
Calories 2736kcal


  • 1 3/4 cups whole wheat pastry flour or gluten-free all purpose flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 cups palm sugar or Swerve sugar replacement
  • 1 1/2 cups organic pumpkin puree
  • 1/2 cup vegetable oil or coconut oil
  • 1/4 cup brewed Teeccino Pumpkin Spice Coffee Make a strong brew with 2 rounded Tbsp Teeccino to 10oz freshly boiled water
  • 1/4 cup roasted pumpkin seeds OPTIONAL
  • 1/2 cup chopped candied ginger OPTIONAL


  • Heat oven to 350F. Coat a 9 x 5 loaf pan with butter or oil.
  • Using an electric mixer with a large bowl or a food processor, blend together the eggs, palm sugar, pumpkin puree, and vegetable oil until smooth.
  • Sift together the flour, cinnamon, ginger, cloves, salt, and baking soda.
  • Gradually blend the dry ingredients into the wet pumpkin mix. Don't over mix but make sure all the flour is incorporated.
  • Pour the batter into the loaf pan. By shaking the pan a little, you can even out the batter in the pan.
  • Sprinkle the top with the pumpkin seeds and then gently press them into the batter so they'll stick.
  • Bake until a toothpick comes out mostly clean, so for approximately 65 to 75 minutes.
  • Let cool 10 minutes in the pan. Use a knife to go around the edges of the loaf, then turn the pan upside down. Gently transfer the loaf to a cooling rack or platter and let cool completely.
  • Enjoy a cup of Teeccino Pumpkin Spice with your pumpkin bread!


Calories: 2736kcal | Carbohydrates: 362g | Protein: 52g | Fat: 138g | Saturated Fat: 96g | Cholesterol: 327mg | Sodium: 2873mg | Potassium: 1873mg | Fiber: 36g | Sugar: 144g | Vitamin A: 57669IU | Vitamin C: 15mg | Calcium: 252mg | Iron: 17mg
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Southern Pecan Cinnamon Cake

This cake is a work of art to behold! Made with nutritious pecans ground into the flour and infused with Teeccino Southern Pecan brewed into a syrup, it is guaranteed to be an eye-catching hit. You can serve this cake for breakfast as a coffee cake, bring it to a party wrapped in a ribbon, or tuck into it after any meal for a scrumptious and impressive dessert. Enjoy with a cup of freshly brewed Teeccino Southern Pecanand you will want for nothing.
Created by Lys Gabriella Poet, celebrity Belgian chef, whose creative impulses are cherished in many peoples lives.
Course Baking
Cuisine American
Keyword cinnamon, party
Prep Time 30 minutes
Cook Time 55 minutes
Assembly Time 20 minutes
Total Time 1 hour 45 minutes
Servings 1 cake
Calories 6749kcal



  • 1 cup pecans
  • 1 tbsp cinnamon
  • 4 tbsp butter soft
  • 1/3 cup brown sugar


  • 1/2 cup butter soft
  • 1 cup sugar fine granules
  • 3 eggs
  • 16 oz sour cream
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1 cup ground pecans
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp Teeccino Southern Pecan grounds

Teeccino Syrup

  • 3 tbsp Teeccino Southern Pecan Grounds
  • 1/3 cup boiling water
  • 1/2 cup sugar fine granules
  • 6 tbsp butter
  • 1 tsp vanilla
  • 3/4 tsp cinnamon


To make the filling:

  • Put the filling ingredients in a food processor and pulse about 12 times until crumbly.

To make the cake:

  • Cream the butter with an electric beater in a stainless steel medium bowl until light and fluffy.
  • Add the sugar and beat on high speed until creamy (a few minutes).
  • Mix in the vanilla.
  • Add the eggs, one at a time, and beat each one well as it is blended into the mixture.
  • Add the sour cream and mix well.
  • Grind the flour, pecans, salt and Teeccino Southern Pecan grounds into a food processor until the nuts are very fine.
  • Blend the flour mixture into the egg mixture gradually, beating well until it is a smooth batter.
  • Grease and flour a 10 Bundt cake pan.
  • Pour 1/3 of the batter (about 2 cupinto the cake pan spreading it evenly around the pan.
  • Top with half the filling mixture and spread evenly.
  • Pour the next 1/3 of batter over the filling, spreading it evenly.
  • Top with the remaining filling.
  • Pour the last of the cake batter over the filling and spread evenly.
  • Bake for 50-60 minutes at 350F until a toothpick comes out clean from the center.
  • Let cool in the pan for 10 minutes.

To make the Teeccino syrup:

  • Pour 1/3 boiling water over the Teeccino Southern Pecan grounds.
  • Steep for 10 minutes.
  • Strain through a fine sieve or brew in a French Press pot and press the plunger down.
  • Add all other syrup ingredients in a pan.
  • Heat and stir until the butter melts.

Assembling the cake:

  • Invert the cake onto a large round plate.
  • Tap on the top of the mold to loosen up the cake and remove the cake mold.
  • Poke holes in the top of the cake with a toothpick while still warm.
  • Pour syrup into the holes and drizzle over the sides of the cake.
  • Decorate with pecans on top and cover each hole with them.
  • Dust with powdered sugar by gently shaking the sugar through a fine mesh sieve over the cake.
  • Take a picture before you serve it!


Calories: 6749kcal | Carbohydrates: 619g | Protein: 74g | Fat: 460g | Saturated Fat: 200g | Cholesterol: 1272mg | Sodium: 4656mg | Potassium: 2848mg | Fiber: 32g | Sugar: 396g | Vitamin A: 9990IU | Vitamin C: 6mg | Calcium: 1319mg | Iron: 22mg

Teeccino Maple Pecan Coffee Cake

Looking for a delectable treat without any of the guilt? Look no further than this satisfying but surprisingly healthy coffee cake flavored with Teeccino Southern Pecan. (Yes, that's right. We just used healthy and coffee cake in the same sentence!) Within the directions you'll find whole grain, gluten-free and vegan options. This is truly a baked delight that suits all kinds of dietary needs ~ made with low-or-non caloric sweeteners to lighten the calorie load!
Course Dessert
Cuisine American
Keyword healthy, maple
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 582kcal



  • 2 cups whole wheat pastry flour or gluten-free baking flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt fine grind
  • 1 cup organic palm sugar low glycemior Swerve Sugar Replacement (non-caloric)
  • 1 cup maple syrup
  • 1 cup grapeseed oil or sunflower seed oil
  • 1 cup brewed Teeccino any nut flavor but Southern Pecan is optimal
  • 1 tsp maple flavor extract Frontier makes a nice one! Optional but delicious
  • 2 eggs dairy version
  • 2 tbsp chia seeds ground (vegan version)
  • 1 cup Greek yogurt or sour cream dairy version
  • 1 cup applesauce unsweetened vegan version
  • 1 cup chopped pecans

Streusel Filling

  • 1 cup organic palm sugar or low glycemior Swerve Sugar
  • 1/4 cup whole wheat pastry flour or gluten-free baking flour
  • 3 tbsp melted butter or vegan butter alternative


  • 1/4 cup Swerve Confectioners Sugar Replacement
  • 2 tbsp maple syrup


Cake Batter

  • Preheat the oven to 350F.
  • Grease a 8 square pan or round bundt cake pan.
  • In a large bowl, sift the flour, baking powder and soda, salt, and sweetener of your choice, together.
  • In a bowl or electric mixer, mix together the maple syrup, oil, brewed Teeccino and maple extract.
  • Add the eggs to the mixer for the dairy version.
  • Vegans: Soak the ground chia seeds in 6 tbsp water. Add the soaked seeds to the liquid.
  • Add the Greek yogurt, sour cream, or applesauce to the liquid and mix thoroughly.
  • Blend in the dry ingredients slowly until thoroughly mixed with the wet.
  • Add the chopped pecans and mix well.


  • In a bowl, mix together the sugar of your choice, flour, adn the melted butter or vegan butter alternative.
  • Mix well with a fork.


  • Pour half of the batter into the greased pan.
  • Sprinkle half the streusel evenly over the batter.
  • Spread the remaining batter over the streusel.
  • Sprinkle the remaining streusel over the batter.
  • Bake for 35 minutes. Test with a toothpick. if ti doesn't come out clean, bake for 5 minutes more or until the toothpick comes out clean.
  • Transfer to a platter by tipping the cake onto a temporary platter or pan. Then tip it back onto the platter you want to serve it on so the streusel is showing on the top of the cake.


  • Blend the confectioners sugar with the maple syrup. The topping should be the right consistency to drizzle off of a spoon, so add more maple syrup if necessary.
  • Drizzle ribbons of the topping over the top of the warm cake.


Calories: 582kcal | Carbohydrates: 97g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 574mg | Potassium: 416mg | Fiber: 6g | Sugar: 58g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg