Whilst daylight savings has started for you lucky ladies, here in the UK the evenings are drawing in. Autumn is here, and winter is close on its heels.
The cooler weather and darker skies mean one thing for me. Event planning. There’s Halloween. My annual Thanksgiving dinner party (who says you need to be American!) and Christmas.
Halloween and Thanksgiving inspire me to bake all things pumpkin. Pumpkin spiced cupcakes, pumpkin pies, you name it. To add to the excitement of my pumpkin obsession, Starbucks have finally started selling their Pumpkin Spiced Latte’s here in the UK, for the first time ever.
Now I know some of you are most likely not fan’s of the coffee mega chain, but one sip of this drink and you might just convert.
This Saturday my Pumpkin Spiced Latte Lover friends and I are heading in store to try this delicious new beverage. However, being a little concerned there may not be any pumpkin treats to eat, I took it upon myself to bake something to sneak in for us all.
So let me introduce to you a recipe so delicious, I ate the whole loaf myself in about three days and now have to bake another in time for the weekend.
Although the recipe calls it ‘bread’ it is really more of a cake, so unbelievably tasty, it should be illegal. With a brown sugar espresso topping, I’d suggest baking two of these, one for you and one for your friends…
Please note: if you somehow manage to get your hands on a can of Libby’s Pumpkin Puree either from USA or UK, hurrah! Otherwise there will be a little bit of prep work involved to make your own puree. You can follow instructions on how to do just that here:
How to Make Pumpkin Puree
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 150 | grams | brown sugar, packed |
| 245 | grams | pureed pumpkin |
| 118 | ml | vegetable oil |
| 59 | ml | milk |
| 2 | large | eggs |
| 1 | teaspoon | vanilla extract |
| 188 | grams | plain flour |
| 1 1/2 | teaspoons | baking soda |
| 1 | tablespoon | coffee powder |
| 1 | teaspoon | ground cinnamon |
| 1/2 | teaspoon | nutmeg |
Method
2. Line a 9 x 5-inch loaf pan with baking paper.
3. In a large mixing bowl, whisk together the brown sugar, pumpkin, oil, milk, eggs, and vanilla extract.
4. Fold in the flour, baking soda, coffee powder and spices.
5. Spread batter evenly into the prepared pan.To add a Brown Sugar Espresso topping you will need:
3 tablespoons brown sugar, packed
1/2 teaspoon coffee powder
1/2 teaspoon ground cinnamon1. In a small bowl, whisk together the brown sugar, coffee powder, and cinnamon.
2. Sprinkle evenly over the pumpkin batter.
3. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool before cutting and serving.
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