Starbucks Copycat Pumpkin Spice Loaf – because every year, just like clockwork, Starbucks introduces the world to their famous Pumpkin Spice Loaf, and every year, just like clockwork, we all line up to buy a slice or two. (Well, at least some of us do!)
I’m not sure what it is though that makes the damn thing so expensive at the coffee shop, because the ingredients are basically sold for pennies, and you can eat the whole loaf yourself if you make it at home. I would never judge you for doing that!
I’m certainly not knocking Starbucks or anything they serve, trust me, I absolutely love Starbucks – everything they sell that’s got pumpkin in it, is delicious in my opinion! And don’t get me started on how much money I spend on my Green Tea Frappuccinos during the summer months, and my Skinny Vanilla Soy Lattes, no foam, extra hot in the wintertime! #noregrets #wortheverydollar
But, you must admit, Dear Reader, as good as the stuff might be, it is a little on the pricey side. That’s why, I’m encouraging you to get your Pumpkin Spice Loaf fix at home where you can make it for much, much less!
Since pumpkin spice season is in high gear, I’ve been posting quite a few pumpkin spice related posts, and I apologize not for it; I can’t help myself. I love the deep, warming flavours of pumpkin spice – the cinnamon, nutmeg, ground cloves, and ginger, etc. It’s a combination that just feels right when the cooler months come.
If you are a pumpkin spice fanatic like me, I’ve posted quite a few recipes on my blog over the past few weeks that have that flavour profile. And, I also posted a how-to on making your own pumpkin spice (a recipe that I adapted from The Pioneer Woman).
I’ll leave you with the recipe now and if you decide to take a slice of your loaf to Starbucks and read a book with your latte, just don’t tell them that I gave you the idea. #gottahavemylatte
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 teaspoons pumpkin spice
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1/4 cup milk
- 3 egg whites
- 1 cup canned pumpkin puree
- Preheat your oven to 350 degrees. Lightly spray a loaf pan with non-stick cooking spray and if you prefer, line the pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, pumpkin spice, salt, baking soda, and baking powder.
- In a large bowl, use a hand held mixer to combine the sugar, brown sugar, milk, and egg whites until well blended. Next, add in the pumpkin puree and incorporate into the mixture.
- Add the dry ingredients to the wet ingredients and fold together using a spatula.
- Pour the batter into the loaf pan and tap the pan firmly on the countertop to settle the batter into the pan and to eliminate bubbles.
- Bake for 55 minutes. Check for doneness with a toothpick.
- Allow the loaf to cool for 5 minutes in the loaf pan before removing to a wire cooling rack to completely cool.
- Dust with confectioner's sugar for presentation if you desire.