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!!

Apple, Spice & Everything Nice Pull-Apart Bread

It’s frrriiidddaaaayyy woooo hooooo!!
… every week I yap on and on about how I can’t wait for the weekend, it’s going to be delicious, it involves sleep … and coffee … and pancakes .. and PJS – yaddy-yadda-yadda.
This week is no different, boy am I glad it’s Friday and I feeeel gooooooood!
*cue james brown – dancing shoes and all.
I hope that song is in your head all day – you’re welcome :) .
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Does anyone else automatically think of the movie It takes Two when they hear that song?!? Remember when the Olsen twins were so little and cute?!? – who am I kidding, I still love those style mavens!!
It seems like pull-apart-bread is the new cool cat on the block. Everyone is doing it, and you should too. Because, even though it’s bread and I’m scared of anything requiring time to rise … this number is pretty easy and it smells like you walked into Bath and Body works … expect more delicious … and edible.
Funny story while perusing ( you think that says pursuing, don’t you – I seriously did spell check/ thesaurus check six times just to make sure I was spelling what I wanted to say … side note, inside of my note … I’m a terrible speller and I am so thankful for spell check – wooo, ggggoo computers and things). Back to my story while perusing out there on the line ( the internship, watch it .. SO FUNNY!!) I saw a million recipes for pull-apart-bread … and then I thought, I’m going to put apples between each layer and it will taste like apple pie.
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Turns out, a lot of other genius people had the same idea. I almost didn’t make this bread – but then I did… and I ate it … a lot of it … and it made my home smell all nice and fall and cinnamony.
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Apple, Spice & Everything Nice Pull-Apart Bread
Dough
2 3/4 cup + 2 additional TBSP
1/4 cup sugar
1 Tsp Cinnamon
½ Tsp fresh nutmeg
½ Tsp ground clove
1 pkg. active dry yeast
1/2 tsp. Sea salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract
Filling
3 Large Apples ( I didn’t peel mine, because I wanted that rustic look
1 Tbsp Lemon Juice
¼ cup granulated sugar
½ tsp sea salt
1 cup Tubino sugar
2 tsp. cinnamon
4 Tbsp. butter, melted

Glaze
1 cup sifted confectioners’ sugar
2 Tablespoons milk

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Directions
In a large mixing bowl, mix 2 cups of flour, sugar, cinnamon, nutmeg, clove, yeast and salt. Set aside.
Over low heat and in a small pan, melt the butter and milk. Once the butter is remove from heat and add the water and vanilla. Allow to cool.
Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter.
Add ¾ cups of flour and mix well.
Place the dough in a medium greased bowl. Allow to rise for 50 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour.
Cover the dough again for 5-10 minutes.
Great time, to work on the filling. In a medium bowl, combine sliced apples, lemon juice, granulated sugar and sea salt.
In a small bowl mix together the turbino sugar and cinnamon. Set aside.
Preheat oven to 350 oc, and prepare your bread pan.
Once the dough has risen, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture.
Even spread your filling across the dough. Each slice of apple will act as a guide to the size of your square.
Using a shape knife, cut the dough into approximately equal sized strips — they don’t have to be the exact same – don’t worry. Then cut the strips into approximately equal sized squares.
Stack the squares on top of each other. Place them in a prepared bread pan.
Allow the dough to rise and additional 15 minuets in the bread pan.
Bake for 30-35 minutes until outside of bread is golden brown.

While the bread bakes, make your glaze.

Whisk the confectioners’ sugar and 2 Tablespoon of milk until smooth. Add more milk to thin, if desired.

Remove bread from oven, allow to cool 20 minutes and drizzle with prepared glaze.

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I feel like you should do this, then sit with it … pull it a part and have a Vince Vaughn movie marathon. If you invite me over, I’ll bring wine – promise.
And I’ll laugh obnoxiously at really immature jokes – promise.