Pumpkin Spice Latte Loaf


Happy pumpkin week!  Or happy countdown to Hallowe’en week.  I hope everyone has plans to carve a pumpkin before Friday night.  I’m going round to a friends house for the festivities and have been instructed to bring a pre-carved pumpkin to go on display so I better get planning!  Not that I’m making it competitive or anything…

The theme for our Hallowe’en get together is witches so I’m going as Sabrina the Teenage Witch!  Cop out?  Maybe, but I just want to break out my 90’s choker and find a stuffed, talking cat.  There will also have to be some creepy baking on.  I had a lot of fun making edible blood for a Game of Thrones cake a couple of weeks go so I’ll need to work that in somehow.


Anyway, back to todays offering.  Last week I showed you how to make your own pumpkin puree, well this week I’m going to show you what to do with it!  First up is a loaf cake which celebrates my absolute favourite (overpriced) caffinated beverage, the Starbucks PSL (pumpkin spice latte for those not in the know).

The loaf batter is lightly spiced and the pumpkin puree adds a subtle flavour and keeps the cake moist, much like banana in a banana loaf.  I wanted the coffee flavour to pack a solid punch so I mixed up a streusel mix with sugar spices and ground coffee which is layered throughout the loaf.  This looks pretty but also means you get a strong hit of spiced coffee flavour.



Pumpkin Spice Latte Loaf
Turning my favourite, seasonal coffee shop drink into a deliciously moreish loaf cake.
Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
For the streusel
  1. 30g light brown sugar
  2. 15g plain flour
  3. 25g butter
  4. 1tbsp ground coffee
  5. 1/2 tsp cinnamon
  6. 1/4 tsp freshly grated nutmeg
  7. 1/4 tsp ginger
  8. 1/4 tsp mixed spice
For the loaf
  1. 250g plain flour
  2. 2 tsp baking powder
  3. 1/2 tsp cinnamon
  4. 1/2 tsp ginger
  5. 1/4 tsp mixed spice
  6. 1/4 tsp freshly grated nutmeg
  7. pinch of salt
  8. 100g golden caster sugar
  9. 120ml flavourless oil
  10. 250g pumpkin puree, homemade or from a can
  11. 2 eggs
  12. handful of pumpkin seeds, the spicy pumpkin seeds from last week would be perfect (optional)
  1. Preheat the oven to 170 degrees C (150 degrees fan). Lightly grease and flour a loaf tin, set aside.
  2. To make thee streusel, mix all of the ingredients together. Either use a fork to mash the butter in to the ingredients or use your fingers to rub the butter in until you achieve a rough breadcrumb consistency.
  3. To make the loaf add the dry ingredients in to a large mixing bowl and whisk to combine. In a jug whisk together the oil, pumpkin puree and eggs. Add the wet ingredients in to the dry and fold together until fully combined and there are no traces of flour.
  4. Pour one third of the mixture in to the prepared loaf tin, then sprinkle half of the streusel mixture in an even layer over the top. Add another third, spreading into as even a layer as possible. Top this with the remaining streusel and finally the remaining batter.
  5. Sprinkle the top with pumpkin seeds, if using, and bake for about an hour.
  6. Check the loaf after 50 minutes to make sure the top is not becoming too brown. Remove from the oven when a skewer inserted in to the centre comes out clean.
  1. This loaf can take longer than one hour to cook if the pumpkin mixture was quite wet. To avoid this place the pumpkin in to a fine sieve over a bowl for 20 minutes prior to using to drain off any excess water.
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