One of our favourite cookbooks is Fraiche Food, Full Hearts by cousins Jillian Harris and Tori Wesszer. There are so many wonderful recipes that are perfect for entertaining!
With Thanksgiving coming up right away, we are looking for recipe ideas to serve for dessert for those folks who just are not into pies. This recipe is from the Fraiche website, and we are loving it.
Copycat Starbucks Pumpkin Loaf
This loaf is moist, delicately spiced and the perfect sweetness.
Canned pumpkin: make sure you are purchasing the canned pumpkin puree (NOT the pumpkin pie filling)
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 3 loaves
Ingredients
- 797 mL can pure pumpkin purée not pie filling
- 2 cups brown sugar lightly packed
- 1 1/3 cups oil avocado, olive or canola
- 1 cup milk 2% or plant-based
- 4 eggs beaten
- 1 tablespoon vanilla
- 4 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup pumpkin seeds optional
Instructions
-
Preheat the oven to 350 F and grease 3 loaf pans. Line the pans with parchment paper if desired.
-
In a large bowl whisk together to combine the pumpkin puree, brown sugar, oil, milk, beaten eggs and vanilla.
-
In a separate large bowl whisk together the flour, cinnamon, allspice, cloves, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix together until well combined.
-
Divide the batter among the loaf pans, sprinkle with pumpkin seeds, if using, and bake for approximately 1 hour, until golden brown and a toothpick inserted into the centre comes out clean. Let the loaves rest in the pan for 2-3 minutes before inverting onto a cooling rack. Store covered at room temperature for up to 4 days or freeze in a sealed container for up to 1 month.
