I have a confession to make, I don’t care for pumpkin spice lattes. Am I the only one on the planet who feels that way? Come August, it’s like everyone is on a pumpkin spice countdown. Well, as long as I’m confessing, I don’t like Chai tea either. It could be a character flaw, because I do love: pumpkin pie, pumpkin cake, Starbucks’ pumpkin loaf, etc.
I’ve been trying to find a good recipe that mirrors the Starbucks’ loaf. It’s moist yet firm. I hate an overly soft cake. I need body! This loaf is not too sweet, but definitely feels like dessert. It reminds me of sweet breads mom used to make back in the day. Everyone made them and had them ready for drop-in coffee company. Ah, those were the days.
But, there I go again, digressing. I’m Norwegian. We have a natural affinity for coffee and a treat. Remember Hygge. Being cozy, enjoying life and companionship, slowing down and being one with the moment, especially as the seasons change. So, I’m doing a bit of pumpkin baking. I will try and recreate the pumpkin loaf from Starbucks. This is a composite of several recipes I found on-line. It’s definitely not as pretty as the original, but I’ll keep practicing since the taste is awesome.
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cup pumpkin puree
3/4 cup canola oil
Preheat oven to 350 degrees. Grease an 8 X 4 inch loaf pan. Combine the flour, soda, baking powder, spices and salt in a bowl. Beat the eggs, sugars and vanilla together for 30 seconds. Add the pumpkin and the oil, mix well. Add the dry ingredients and mix well. Pour into the prepared loaf pan and sprinkle with pumpkin seeds, if desired. Bake 60 minutes, or until a toothpick comes out clean. Let cool in pan 10 minutes, and then turn onto cooling rack to cool completely.
You are going to want to make coffee, put on your comfiest sweats, get out an afghan, light a candle or 2, play a little Vivaldi and so enjoy this pumpkin loaf, and of course, Hygge.
* From the Recipe Box:
I used the 8 x 4 inch loaf pan the recipe called for. It was a mistake. Next time I will use a 9 x 5 loaf pan or (2) 8 x 4 pans and bake it for a shorter period. I ended up with dough on my oven floor using the smaller pan.
Instead of all the individual spices, you could use 2 teaspoons of pumpkin pie spice. Same old, same old.
I freeze leftover canned pumpkin and it thaws beautifully.
Even my non-pumpkin eater enjoyed it. Winner
and remember: Follow your heart, but take your brains with you. Big kiss, Lynn