It’s Pumpkin Spice Season and I’m trying to convince myself it is autumn. I’m filling my Pinterest board with “Pumpkin Spice Everything”. I choose to ignore the ridiculous temperature today (high of 86 degrees Fahrenheit) and I acknowledge that Pumpkin Spice is Calling. Hot, warm, or cold, I’m on the hunt for the pumpkin spice holy grail….okay a little heavy on the drama there. I can go a bit overboard. But the leaves are falling ( well at least they should be) and pumpkin spice is calling! if you have a pumpkin spice recipe you would like me to try or to pin, please let me know! ( click HERE to contact me)
I know you may be wondering why someone who has so many food restrictions can be so crazy about pumpkin “spicy-ness”. Well, fortunately, I can alter most recipes to suit my diet, and those that I can’t, I create and I can share them with you.
I’m sharing a new low sugar and lactose-free pumpkin spice recipe with you today. I wish it was “Talk like a Pirate Day” ( yes it is a real thing)” because, ” arghhh me matey, I like me a bit of the pumpkin spice”. *If you are not on a restricted diet there are substitutions below.
Lactose-Free Low Sugar Pumpkin Spice Cake
Please read through the recipe before making it, to assure the ingredients will work well with your food restrictions and sensitivities.
What You Need
3 Cups all-purpose flour
1½ tsp. Baking soda
¼ tsp. Salt (optional)
1 1/2 Cups brown sugar, substitute (I use Splenda) *
1 1/2 Cups sugar substitute*
1 Cup unsalted lactose free butter (softened)*
3 Large eggs
2 tsp. Vanilla extract
1 1/2 Tbsp. pumpkin spice mix (I use McCormick)
1½ Cups lactose free milk (I use Lactaid) *
1 Can of pumpkin 15oz. (I use LIBBY’S 100% Pure Organic Pumpkin)
1 Tbsp. canola oil
9 x 5 Loaf pan
1 Large mixing bowl
1 Medium mixing bowl
Before You Start
Preheat oven to 325°, line the loaf pan with parchment paper (leave about one inch overhang on each end so you can lift it out easily) add the canola oil and spread all over the inside bottom and sides of the parchment lined pan (you can also add a light dusting of flour too).
Let’s Make It!
In a medium mixing bowl, using a whisk, combine flour, baking soda, and salt and set aside. In a large mixing bowl whisk together, sugars and butter. Add eggs and whisk well to combine. Using a rubber spatula fold in the vanilla and pumpkin spice.
Add dry ingredients and milk (alternating, dry then milk, repeat) to the wet ingredients and whisk to combine. Just a little at a time until all is combined. Using a rubber spatula fold in the canned pumpkin.
Pour batter evenly into the loaf pan and bake for 25-30 minutes on top rack (check it at 20 minutes) using the toothpick testing method for “doneness”*
Remove from oven and let cool in pan for 10-15 minutes, then carefully lift the cake out of the pan by grasping securely the ends of the parchment paper and place it onto the wire cooling rack.
Katies Tid Bits -serve with whipped topping, your favorite cream cheese frosting or a dusting of powdered sugar
For Brown sugar – 1 cup brown sugar
For sugar -use equal measure white granulated
For butter- use equal measure unsalted butter
For milk -use equal measure buttermilk. Some nut milk works well with this recipe, best almond milk.
*Toothpick inserted in center comes out clean.
You can find more pumpkin spice yumminess HERE
Visit my Pinterest Board to find more pumpkin “spiciness”, I’ll be adding more! Pumpkin Spice Everything Board is HERE