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?!?


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.


 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



 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


¼ cup ready-made frosting

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

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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!!


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!!

Cinnamon toast Crunch Oatmeal raisin cookies

For those that have read my blog for a while, it’s no secret that I’m a HUGE cookie fan!!

Normally when I’m craving a sweet treat, it’s hardly ever a slice of cake, a piece of pie or a square of sorts.

Almost always … I’m craving a cookie!!

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Don’t even think about asking me which cookie is my favourite?!? I love them all & am fully against cookie-ism!!

With the cooler temperatures fast approaching, and even getting a slight sighting of flurries last weekend ( seriously … WTF mother nature?!?! Calm down!!) – I know cookies of all kinds will be creeping all over the internet very soon.

These particular cookies, are the perfect mix of warm fall flavours of cinnamon and childhood memories!! I remember endless weekend mornings, sitting by the television watching cartoons with my favourite sugar cereal in hand – whether it be Fruitloops, Trix , Fuity Pebbles or count chocula (my parents were clearly health food advocates!!)– nothing could beat Cinnamon Toast Crunch. To this day, I keep a box on hand – and it’s still probably one of my favourite movie snacks!!


So, of course – I couldn’t leave well and good alone. I had to throw them in cookies. Actually … I made cinnamon toast crunch mature – I added them to oatmeal raisin cookies … of all the cookies in the world – is there any one more adult than an oatmeal raisin one?!?!


… that’s my story, and I’m sticking to it. Even though it may sound like a bunch of mammer-jammer!!

Let’s make some cookies!!


Cinnamon toast crunch Oatmeal raisin cookies 

1½ cups flour

1 cup rolled oats

1/2 Cup crushed cinnamon toast crunch cereal

1 teaspoon baking soda

2 tablespoons cornstarch

1 TBSP Cinnamon powder

1 cup softened butter

1 1/4 cup brown sugar

¼  cup granulated sugar

1 Tbsp vanilla extract

2 eggs

1 cup raisins

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Preheat oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, mix flour, rolled oats, cereal, baking soda, cornstarch & cinnamon. Set aside.

In a medium-sized bowl, using an electric mixer, beat together butter and sugars until smooth and creamy.

Add the vanilla and eggs. Add dry ingredients to wet – mix until well combined.

Add raisins

Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets.

Bake for 12 minutes.