Pumpkin Spice Loaf

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. Screen Shot 2015-10-18 at 19.19.39Screen Shot 2015-10-18 at 20.05.48

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

4 Eggs

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)

Method:

  1. Preheat your oven to 175 degrees Celsius, and butter/line (with parchment paper) your loaf tin.
  2. Combine the flour, bicarbonate of soda, baking powder, spices and salt in a bowl.
  3. 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.
  4. 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.
  5. Pop in the oven for around 60 minutes, or until a skewer inserted into the middle comes out clean.
  6. 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

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