Some days you just have to make something delicious really quickly but still make it your own by adding something unique. I’ve never been one for following directions exactly; I love to add just a bit of something different to enhance a recipe with my own creativity.

I’m sure you can guess! One of my favorite custom enhancements is adding brewed Teeccino in place of water. My attention got captured this fall by all the Pumpkin Spice baking mixes on the market and I decided to test 2 of them against each other to see which one became the quickest and most delicious Pumpkin Spice quick bread ~ using of course!

I tested a gluten-free almond flour mix sweetened with coconut sugar by against a wheat flour, cane sugar sweetened, “” mix made by . Both products are certified Non-GMO but neither are certified organic.

Teeccino Pumpkin Spice added its rich, toasted pumpkin-y and spicy flavor that really contributed zest to both recipes.

Retail Price: $7.99

Such nice clean ingredients are used in this mix! I love coconut sugar as a sweetener, not just because it is low glycemic but also for its flavor which has molasses and burnt sugar notes. FYI: Use coconut sugar to replace brown cane sugar in recipes for excellent results. If you’re gluten sensitive, this is the perfect recipe for you as the almond meal replaces wheat flour.

The recipe calls for adding eggs, oil and water. I used brewed Teeccino Pumpkin Spice instead of the water, which gave the bread more pumpkin flavor and a darker color. You could also make it egg-free if you’re vegan. See my suggestions below for substitutions under

Directions:

Start by brewing a pot of Teeccino Pumpkin Spice and enjoy a cup while you’re making the bread! Pour off 1 cup into a measuring cup and let it cool for a little while before you add it to the eggs.

1. In a bowl, crack 3 eggs; add the cup of Teeccino and 3 tablespoons of oil. I used grapeseed oil but you can use any neutral tasting oil like sunflower or canola.

2. Whisk the 3 ingredients together well.

3. Add the baking mix to the egg mixture and whisk it together until it is completely blended in.

4.  Put the batter into a greased bread baking pan. I used a ceramic one rather than a metal one because I know that coconut sugar can burn more easily so I wanted to keep the bottom from getting overdone.

5.  Bake 30 minutes at 325º. Then cover the top of the bread loosely with foil and bake another 30-35 minutes. This helps keep the top of the bread from burning. Check to see if the bread is done by inserting a toothpick. When it comes out clean, it’s ready.

Retail Price $6.75

I liked the addition of actual puréed pumpkin to this recipe! If you’re vegan, this recipe is made without eggs. The ingredients are based on wheat and sugar with spices. Nothing you couldn’t put together yourself, but the virtue is that already assembled so it’s a lot quicker to turn out a tasty bread.

Directions:

1. In a bowl, whisk together ½ cup oil with ¼ cup brewed Teeccino Pumpkin Spice.

2. Add a 15 oz can of puréed pumpkin. I got mine at Trader Joes and it’s organic! Whisk everything together until smooth.

3.  Add the baking mix and blend together with a wooden spoon until the dry mix is well incorporated into the wet.

4.  Pour the batter into a greased bread pan. I used a metal one for this recipe because there isn’t the same problem with burning when you have cane sugar

5.  Bake for 50-55 minutes until an inserted toothpick comes out clean.

The Taste Test Results:

The whole Teeccino office got to weigh in on which one was their favorite. We had fans for both recipes and the breads disappeared fast. Here’s how the two breads compared:

The Simple Mills bread with almond flour didn’t rise as high as the Cherryvale Farms wheat bread. That was to be expected since that’s what gluten does to breads.

The color of the Cherryvale Farms bread with the pumpkin purée in it was more appealing to the eye because it was, yes, pumpkin colored. But the darker Simple Mills bread looked delicious; it just didn’t make you think of pumpkins.

The Simple Mills bread cut beautifully and had a perfect texture, though dense. It didn’t crumble when you picked it up. It stayed in tact right into your mouth!

The Cherryvale Farms bread didn’t hold together quite as well but its texture was lighter. I actually made this bread a second time with eggs and less oil and the slices held together much better. I liked the texture better which is why eggs are used in baked goods. Just sayin’, but if you don’t eat eggs, not to worry. This bread is delicious either way.

Cherryvale Farms won hands down on pumpkin flavor. That can of pumpkin purée really made the difference. Although Simple Mills has pumpkin powder in their mix, it just doesn’t produce as much pumpkin flavor.

Having said that, we had fans of the Simple Mills bread because they loved the more toasty flavor it had due to none other than the addition of so much !

Buy whichever baking mix you prefer according to the ingredients you want to eat.

Experiment with adding ½ can pumpkin puree to Simple Mills and cut down the brewed Teeccino to ½ cup. That way you’ll get more of that pumpkin flavor.

If you eat eggs, add 3 eggs to Cherryvale Farms’ mix and cut down the oil to 3 tablespoons. We think this bread tasted better with the eggs.

Whichever one you choose, or if you make your own Pumpkin Spice Bread from scratch, use Teeccino Pumpkin Spice in place of water and you’ll create a tastier, more pumpkin-y bread.

Eating a slice of Pumpkin Spice bread while sipping a cup of Teeccino is quite simply heavenly!

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