Pumpkin Spice Latte Bread

Can I be honest with you folks?

This year’s pumpkin spice latte’s from Starbucks, didn’t quite hit the spot. For the entire season, I had 2 … TWO?!?

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Last year, I was downing one a day, if not two .. a day!! For whatever reason, this year, the cups I got ended up tasting like cough syrup. So I’ve been opting for my usual coffee order instead. I can’t wait until the gingerbread is back – this classic better not fail me!!

Last week, as I was picking up my daily cup – I noticed the pumpkin spice latte mixes were on sale – the miniature candy wheels in my mind began turning. I love the SMELL of the lattes, I’ve normally LOVED the flavour and did I mention there was a SALE?! I got 2 boxes.

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 And then I made bread – and it smells like heaven.

And I added a pumpkin spice latte cream cheese swirl  – and it smells like heaven.

And I drizzled it with more pumpkin spice latte goodness … did I mention it smells like heaven?

 

Pumpkin Spice Latte Bread

 Ingredients

 Bread:

 1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon Sea salt

1 teaspoon cinnamon powder

2 pks Starbucks PSL mix (or 2 Tbsp Cinnamon Powder, 1/2 Tbsp ginger powder, 4 Tbsp Powdered milk, 1 Tbsp Nutmeg)

2 eggs

½ cup granulated sugar

1 cup brown sugar

½ c margarine, softened

1 tablespoon vanilla extract

1½ cup canned pumpkin

Cream cheese

½ cup cream cheese

1 pk Starbucks PSL ( or half of the spice mix above)

1 Tsp Cinnamon powder

Drizzle

¼ cup ready-made frosting

1 pk Starbucks PSL ( or half of the spice mix above)

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Instructions

Preheat oven to 350.

In a large bowl, whisk together all of the dry ingredients.

In a mixing bowl, beat sugars and butter until creamy.

Add eggs and vanilla.

Slowly add dry ingredients.

Mix in pumpkin.

In a small bowl, combine cream cheese , PSL mix and cinnamon.

Pour 1/2 of bread mixture into a greased and floured loaf pan, add 1 tbsp dollops of cream cheese mixture sporadically. The rest of the bread mixture, and top with remaining cream cheese mixture. Taking a toothpick or skewer – marble the two mixtures together – just slight swirls – you don’t want the two mixtures to combine :)

 Bake for  70 minutes.

Remove from oven and allow to cool for 20 minutes.

This is a good time to make the drizzle!! Combine icing and PSL mixture. Microwave on high for 30 seconds. And then drizzle away!!

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I actually just realized, this is the first pumpkin bread that I’ve ever posted – what the heck have I been waiting for?!?! And if any of you end up making French toast with this bread – HOLY MOTHER OF YUMM – please call me over, I’ll walk with amazing stuff for us to make Mimosa with – and we’ll sit around and pish-posh all day!!

Wisdomist Wednesday : So much more than a shell

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Some words speak for themselves.

Light the world on fire, you firecracker

<3