Calling all pumpkin spice lovers: I know you are out there. It is time to stop hiding in the shadows of those who loathe this time of year. We must come together and stand strong against the 
opposed and show them that pumpkin spice is more than just a latte.
In the kitchen, I take my pumpkin spice very seriously. I do not fall for the pre-made, overpriced spice jars, labeled pumpkin spice, found in a store near you. There truly is nothing special about this so called ‘pumpkin spice’ you see plastered all over store products such as coffee, doughnuts, lip balm, candles — even mouth wash. Yes, you can have that minty, refreshing, clean-pumpkin feeling all day long. Pumpkin spice belongs in the kitchen, period.
Blending together my own combination of spices keeps me true to my love for pumpkin spice. Pumpkin spice is simply a combination of cinnamon, nutmeg, clove, allspice and ginger. It’s a combination that truly is magical. Sure it’s easier to buy said spices pre-mixed for your at-home baking convenience, but while you’re at it, you might as well be sure to Instagram your pumpkin spiced latte for the day.
Okay, maybe that was a little harsh. I’ll admit I am guilty of the occasional indulgence of a pumpkin spiced latte, but the overrated exploitation of pumpkin spiced everything can really get to you. This is why the haters are hating. It’s as if all pumpkin spice lovers have taken this too far.
In order to spread the love of pumpkin spice we must stay true to ourselves. So with that said, I am proposing that all pumpkin spice lovers pledge to keep the pumpkin spice in the kitchen, (maybe an air freshener or two but nothing more). It’s time we take back what’s ours, be true to ourselves and take a stand against the exploitation of the beloved pumpkin spice.
I have provided a recipe for a new favorite of mine, Spiced Marbled Pumpkin Loaf, chocolate swirled into a loaf of spiced pumpkin bread. Two worlds colliding to become the best invented baked good since white bread. Also I have provided a separate recipe for making your very own pumpkin-spice spice blend. Ironically I do not call for pumpkin spice in this loaf recipe, I switch things up, take a look and you’ll see why.
Spiced Marbled Pumpkin Loaf
Yields 1 Loaf
Ingredients:
2 eggs
1 ¼ C. sugar
1 C. mashed pumpkin
1/2 C. vegetable oil
1/4 C. water
1 2/3 C. all purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 ounces semi-sweet bakers chocolate
Preheat the oven to 350 degrees. In a large bowl, combine eggs and sugar. Add and blend thoroughly pumpkin, oil and water.
In another bowl sift together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger and garam masala. Add to wet ingredients. Blend thoroughly.
Microwave the chocolate in a microwavable dish in thirty-second increments, stirring in-between, until the chocolate is melted. Place 3/4 of the pumpkin batter into a pre-greased loaf pan. Stir the melted chocolate into the remaining batter. Mix thoroughly. Pour the mixture on top of the pumpkin batter in the loaf pan. Using a fork swirl in the chocolate batter. Bake for 1 hour. Let cool for 15 minutes before removing from loaf pan. Stored in an airtight container or bag should keep for 1 week.
Pumpkin-Spice Spice Blend
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
In a small dish combine all of the spices. Store in an airtight container until ready to use.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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