Yes, it’s finally pumpkin-spice-everything season at Starbucks, and what else to celebrate with a Starbucks-inspired recipe?
The other day I decided to treat myself to a (obligatory) pumpkin spice latte and a cheeky slice of their pumpkin spice loaf which I had been lusting to try since last year… what a great combo. Anyway, this loaf is so moist, light and spicy. And in fact, it doesn’t sit too heavily on the hips either (if you know what I mean), I’m definitely guilty of having a slice or two for breakfast.
1 1/2 Cups of Plain Flour
1 tsp of Bicarbonate of Soda
1/2 tsp of Baking Powder
3/4 tsp of Cinnamon
1/2 tsp of Ground Ginger
1/4 tsp of Ground Cloves
1/4 tsp of Allspice
1/2 tsp of Salt
1/2 Cup of Caster Sugar
1/2 Cup of Brown Sugar (light)
1/2 tsp of Vanilla Essence
3/4 Cup of Pumpkin Puree
1/4 Cup of Coconut Oil
1/2 Cup of Vegetable Oil
Handful of Pumpkin Seeds (optional)
20-30cm Loaf Tin
(Mini Pumpkins are from Sainsbury’s)
- Preheat your oven to 175 degrees Celsius, and butter/line (with parchment paper) your loaf tin.
- Combine the flour, bicarbonate of soda, baking powder, spices and salt in a bowl.
- Then in a separate bowl beat the eggs, sugars and vanilla in a electric mix or with a whisk for around a minute or until the mixture becomes slightly more light. Then add the pumpkin and oils and mix well.
- Add the flour mixture to the wet mixture and mix well. Pour this into your prepared tin and sprinkle with the pumpkin seeds, if you want.
- Pop in the oven for around 60 minutes, or until a skewer inserted into the middle comes out clean.
- Let it cool for 10 minutes or so, I recommend serving when it’s warm, and it goes lovely with a pumpkin spice latte *wink wink*
Starbucks brought straight to your home (If only…)
Jemima Plume Xx