Pumpkin Spice Latte – I know, it’s been going on for years. I don’t drink the stuff but I do like it in baking (I’ve just never liked flavored coffees – just black for me! ). But, in baking, that’s a different issue. Kids (just sounds better than “grown-ups) came over on the weekend. I thought a soup might be nice so I made a mulligatawny soup but threw in some canned pumpkin for body (and taste). So what do you do with the rest of that large pumpkin tin – well bake of course.

The millennial’s in my family love PSL (some of the boomers as well) so when I decided to make this loaf, I looked around for that packet of instant Starbucks PSL mix I bought at Thanksgiving. The recipe called for pumpkin spice, and I had this so the instant PSL mix was really just a flavor enhancer – my favorite flavor – coffee.  Yes I could have used a tablespoon of espresso but I like to use what I have on hand first.  The original recipe called for a 9″ x 5” loaf tin.  I did this and got one of those classic mile high loaf pics.  And this is great if you want that effect.  I would have preferred a more square (like me) end product.  My suggestion is to make two of these – just divide the batter between two pans and bake together. I was watching it while baking and started to get nervous as I saw it rise well over the rim of the tin in the first 30 minutes.  It just kept growing and growing in the tin – total about 2” above the rim. Making two will still give you a loaf shaped end product (think Pullman bread style), but not as high i.e. no overflow on the top. Best part – two loaves of this delicious bread, I’m good with that! Just remember if you are baking two, shorten the cooking time – start checking at 40 minutes then every 5 minutes or so after that. You want this moist on the inside so a little crumb on the toothpick is nice, batter is not.

When it came out of the oven, I let it cool slightly and cut a small piece to try.  My taste buds didn’t spring for joy like I was expecting. I knew however that the kids would like it (I just don’t have a sweet tooth for this kind of thing).  I would serve this after dinner this evening with some ice cream and fresh berries. I cut some slices and was about to offer some ice cream and berries, but the “oohs and ahhs” stopped me, now they gave me the reaction I wanted from my taste buds. They immediately cut more slices and proceeded to eat. I was happy they liked it but I also told them I wasn’t crazy about it so probably wouldn’t blog about it. The reaction was “really dad!!!”. It took little convincing but by this time most of the loaf was gone, maybe a quarter was left.  I’d need pictures for the blog – or make another one, but my quick thinking wife took it off the table and secured it for pictures. So what you see in the picture is all that was left after the first pass.  

This loaf tastes – in my opinion, even better the next day (yes my taste buds jumped for joy with this sampling). Let it cool before slicing it so you can cut nice slices. Toasted and with a little bit of butter , some pumpkin seeds sprinkled on top – well let’s just say “OMG!! This PSL loaf is soooooo good”. So yes, this is an imitation Starbucks pumpkin loaf ramped up a notch or two – put my spin on it if you will. Give this a try, because even if you don’t drink it, you will love it baked. I do spend a lot of time in Starbucks but clearly it provides inspiration for recipes.  As always – enjoy!

2 1/4 cups all-purpose flour
2 cups sugar
2 cups pumpkin purée
1/2 cup vegetable oil
3 large eggs
1 tablespoon pumpkin pie spice – I use the Club House brand – (but make your own if you like. This is what I typically make – 3 tbsp. cinnamon powder, 3 tsp ginger powder, ½ tsp nutmeg, ½ allspice and ¼ tsp clove powders – adjust to taste or smell)
1 pkg Starbucks PSL instant mix
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup roasted, salted pumpkin seeds

Arrange a rack in the middle of the oven and heat to 350°F
Spray or butter one (if you want a mile high loaf) 9″ x 5″ loaf tin or two (for a more civilized sized loaf) 9″ x 5” loaf pans and set aside
Combine the pumpkin puree, sugar, oil and eggs in a large bowl – whisk until smooth
Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined
Add the pumpkin pie spice mix, psl mix, baking powder, baking soda, and salt, and whisk to incorporate
Fold in the flour with a rubber spatula until just combined
Pour the batter into the prepared pan(s)
Sprinkle with the pumpkin seeds – lightly press them into the batter so they stick to the loaf as they bake
Bake for 50 – 65 minutes if using one tin, bake for 40 minutes if using two tins – both cases check every 5 minutes thereafter if not ready at the minimum times.  If the toothpick comes out mostly clean with a few moist crumbs, it’s done. If it brings batter with it, it needs more time – check every 5 minutes or so as this last part will cook very quickly
Let cool until easy enough to handle (but at least 10 minutes) before turning out and devouring I mean cooling completely