Fall is finally here! I know Starbucks has been serving their Pumpkin Spice Latte’s for about a month now…but I held off for the first day of fall…and it’s finally here! I love baking pumpkin EVERYTHING in the fall and this is my favorite…so this week’s pairing of the week is…
Pumpkin Buttercream Bread & Coffee with Homemade Pumpkin Spice Creamer
This is one of my all time FAVORITE pumpkin recipes! I found this recipe years ago on Pinterest and I made it so often I had to write it on my own recipe card…and I don’t do that often! Good thing I did, because I went back to find the online recipe and couldn’t find it! This pumpkin bread is SO SIMPLE and the smell will have you drooling after just 10 minutes of baking in the oven 😍. The pumpkin buttercream is of course optional but in my opinion adds a nice extra surprise of pumpkin deliciousness! This is a perfect recipe for fall parties or get togethers, Thanksgiving, an office treat or if you just feel like baking some delicious pumpkin bread to enjoy with your family!
I personally love having a slice in the morning with my morning coffee, even better when there’s a chill in the air and the trees are starting to change colors 😍. I actually am not a huge fan of Starbucks Pumpkin Spice Latte’s… 😱 but I knew a pumpkin spice SOMETHING would pair wonderfully. So i did some experimenting to create a delicious Homemade Pumpkin Spice Creamer to add to a hot cup of coffee! A cheaper AND tastier choice (in my opinion 😜).
From my kitchen to yours…Enjoy! 🎃 ☕️
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 large eggs
- 3/4 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 cup canola oil
- 1 1/4 cups canned pure pumpkin puree
- For the Pumpkin Buttercream:
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 Tablespoons canned pure pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
- 2 teaspoons half & half or milk
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 9×5 ” loaf pan (**To flour- spray canola oil all over inside of pan. Sprinkle some flour in the pan and turn the pan so the flour coats all 4 sides and the base. Flip the pan and tap the base over a sink so the excess flour comes out.)
- In a medium size bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice.
- With an electric mixer, beat eggs on medium-high speed for about two minutes.
- Add brown sugar, beat for 2 more minutes Add granulated sugar, beat for 1 minute ** Scrape down the bowl as needed**
- Drizzle in canola oil with beater on medium-low. Reduce speed to low and add pumpkin puree, mixing until thoroughly combined.
- Add dry ingredients in two additions and blend for just 10-15 seconds until incorporated, do not over mix!
- Spoon the batter into the prepared loaf pan and bake for 60 minutes or until an inserted toothpick comes out clean
- While the bread is cooling, make the buttercream:
- With an electric mixer, cream the butter, pumpkin puree, cinnamon, and vanilla
- Add powdered sugar, about 1 cup at a time then add half & half/milk and blend well.
- Frost over cool bread
Ingredients
- 1 1/2 Cups Heavy Cream or whole milk
- 3-4 Tbsp Pumpkin Puree
- 2 Tbsp Maple Syrup
- 1 1/2 Tsp Pumpin Pie Spice
- 1/2 tsp ground cloves
- 2 Cinnamon sticks
Instructions
- In a small saucepan over medium heat, combine all ingredients with a whisk and bring to a boil. Whisk occasionally for 1 minute.
- Remove from heat, let creamer cool in the pan for about 5 minutes
- Pour creamer into a fresh cup of coffee and serve with a slice of pumpkin buttercream bread!
Notes
**Store in the fridge up to one week