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frosted top ~ left in pan
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light crumb coat frosting * heavier drizzle * out of pan
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pumpkin bread
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pumpkin before baking
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pumpkin after baking
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pumpkin ready to cut
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pumpkin shapes
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pumpkin & owl shapes
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cut-up pumpkin scraps
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pound cake
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spread pound cake
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ready to bake
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My oldest daughter loves Pumpkin Spiced Lattes and marks the date they're re-released each year on her calendar! Since her birthday is October 3, I made this pound cake for her... with a PUMPKIN SPICED LATTE shaped pumpkin inside each slice! **
My own recipe for the pumpkin cake, but you use a packaged pound cake for the outer cake. * If you just want to make the Pumpkin Spiced Latte Pound Cake, follow the directions below.... OR follow the directions below to use it as the pumpkin shape in the middle of the pound cake.
The PUMPKIN SPICED LATTE BREAD is absolutely DELICIOUS! It's a lighter texture (more like a cake than a dense bread).
PUMPKIN SPICED LATTE Bread
1-1/3 cups flour…………………………………….....1 tsp. baking soda
1 tsp. baking powder…………………………………1 tsp. cinnamon
1/8 tsp nutmeg…………………………….…........…1/8 tsp ground cloves
1/2 tsp salt…………………………………….........…1 cup pumpkin puree
2 tsp. instant coffee powder……………………....…1/4 cup vegetable oil
1/2 cup sugar…………………………….….…..........1/2 cup brown sugar packed
1/4 cup milk (or Pumpkin Spice flavored liquid coffee creamer)
2 eggs
***
Preheat oven to 350º. Spray a 9” loaf pan with baking spray (containing flour), set aside. (If you're using it for the center of the SURPRISE CAKE, bake it in a well-sprayed 9x13" pan instead! Or, you could use a jelly-roll pan. The shapes will be thinner, but you'll get more.)
In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
In another bowl, add pumpkin, sugar, brown sugar, milk, coffee and oil. Beat together until combined. Add eggs, one at a time to the wet mixture, beat well after you add each egg. With the mixture on low speed, add the flour mixture in two halves, mixing just until well mixed.
Fill the pan ~ bang down sharply once on the counter to break any air bubbles inside the batter. Bake for minutes, until a toothpick inserted comes out clean. Bake loaf for about 35-45 minutes, or until a toothpick comes out clean.
(SURPRISE CAKE: bake for about 25 minutes (or less, if using a jellyroll pan). Then stick into the refrigerator for a few hours ~ or into your freezer for about 1 hour. Using a thick pumpkin-shaped cookie cutter ~ cut out pumpkin shapes from the cold cake and set aside. I also used a thick owl shape on larger scraps.
***
BAKING the POUND CAKE with PUMPKIN CUT-OUTS INSIDE:
Mix up 1 package of POUND CAKE MIX, using ingredients listed on the box. Set bowl aside.
Spray 2 7" or 8" loaf pans with non-stick baking spray; then line them with parchment paper (extending over the sides a little) and spray that well too. ** IMPORTANT: Make sure that your loaf pans are tall enough so that the cookie cutter shapes will fit inside! Pyrex loaf pans seem to be taller than metal ones. **
Stand your cut-out pumpkin shapes right next to each other, down the center of the prepared loaf pans. TIP: I couldn't get enough pumpkin shapes for the 2nd loaf, so put a pumpkin at both ends and then smaller OWL shapes in the center. Or, you can cut up the scraps and just put those into the 2nd loaf pan.
Scoop the pound cake carefully over the pumpkin cut-outs in the pan, making sure to cover the tops of the pumpkins and push some down the sides and between the ends of the pan and your cut-out shapes. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done. Then pull them out of the pans by the parchment paper "tabs" and drizzle with GLAZE ~ add some sprinkles on top, if you want too.
***
Easy GLAZE: 3/4 cup powdered sugar ~ slowly whisk in Pumpkin Spice or French Vanilla (+ dash of cinnamon) liquid coffeemate creamer, 1 tsp at a time, until drizzle/spreading consistency.
**
TIP: You can use any leftover scraps to make easy PUMPKIN LATTE CAKE BALLS ** Just crumble up the pumpkin bread scraps with your hands, into a large bowl. Add some canned frosting ~ not too much, just enough so that the scrap crumbs stick together. Mix it all up with your hands and form into balls (squishing the crumb mixture tightly together and rolling in your hands). You can roll the balls in powdered sugar or cover them with frosting. Decorate with sprinkles or however you want.
My own recipe for the pumpkin cake, but you use a packaged pound cake for the outer cake. * If you just want to make the Pumpkin Spiced Latte Pound Cake, follow the directions below.... OR follow the directions below to use it as the pumpkin shape in the middle of the pound cake.
The PUMPKIN SPICED LATTE BREAD is absolutely DELICIOUS! It's a lighter texture (more like a cake than a dense bread).
PUMPKIN SPICED LATTE Bread
1-1/3 cups flour…………………………………….....1 tsp. baking soda
1 tsp. baking powder…………………………………1 tsp. cinnamon
1/8 tsp nutmeg…………………………….…........…1/8 tsp ground cloves
1/2 tsp salt…………………………………….........…1 cup pumpkin puree
2 tsp. instant coffee powder……………………....…1/4 cup vegetable oil
1/2 cup sugar…………………………….….…..........1/2 cup brown sugar packed
1/4 cup milk (or Pumpkin Spice flavored liquid coffee creamer)
2 eggs
***
Preheat oven to 350º. Spray a 9” loaf pan with baking spray (containing flour), set aside. (If you're using it for the center of the SURPRISE CAKE, bake it in a well-sprayed 9x13" pan instead! Or, you could use a jelly-roll pan. The shapes will be thinner, but you'll get more.)
In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
In another bowl, add pumpkin, sugar, brown sugar, milk, coffee and oil. Beat together until combined. Add eggs, one at a time to the wet mixture, beat well after you add each egg. With the mixture on low speed, add the flour mixture in two halves, mixing just until well mixed.
Fill the pan ~ bang down sharply once on the counter to break any air bubbles inside the batter. Bake for minutes, until a toothpick inserted comes out clean. Bake loaf for about 35-45 minutes, or until a toothpick comes out clean.
(SURPRISE CAKE: bake for about 25 minutes (or less, if using a jellyroll pan). Then stick into the refrigerator for a few hours ~ or into your freezer for about 1 hour. Using a thick pumpkin-shaped cookie cutter ~ cut out pumpkin shapes from the cold cake and set aside. I also used a thick owl shape on larger scraps.
***
BAKING the POUND CAKE with PUMPKIN CUT-OUTS INSIDE:
Mix up 1 package of POUND CAKE MIX, using ingredients listed on the box. Set bowl aside.
Spray 2 7" or 8" loaf pans with non-stick baking spray; then line them with parchment paper (extending over the sides a little) and spray that well too. ** IMPORTANT: Make sure that your loaf pans are tall enough so that the cookie cutter shapes will fit inside! Pyrex loaf pans seem to be taller than metal ones. **
Stand your cut-out pumpkin shapes right next to each other, down the center of the prepared loaf pans. TIP: I couldn't get enough pumpkin shapes for the 2nd loaf, so put a pumpkin at both ends and then smaller OWL shapes in the center. Or, you can cut up the scraps and just put those into the 2nd loaf pan.
Scoop the pound cake carefully over the pumpkin cut-outs in the pan, making sure to cover the tops of the pumpkins and push some down the sides and between the ends of the pan and your cut-out shapes. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done. Then pull them out of the pans by the parchment paper "tabs" and drizzle with GLAZE ~ add some sprinkles on top, if you want too.
***
Easy GLAZE: 3/4 cup powdered sugar ~ slowly whisk in Pumpkin Spice or French Vanilla (+ dash of cinnamon) liquid coffeemate creamer, 1 tsp at a time, until drizzle/spreading consistency.
**
TIP: You can use any leftover scraps to make easy PUMPKIN LATTE CAKE BALLS ** Just crumble up the pumpkin bread scraps with your hands, into a large bowl. Add some canned frosting ~ not too much, just enough so that the scrap crumbs stick together. Mix it all up with your hands and form into balls (squishing the crumb mixture tightly together and rolling in your hands). You can roll the balls in powdered sugar or cover them with frosting. Decorate with sprinkles or however you want.
cake balls
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cake balls
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Please visit my daily recipe page: Seasonal and Holiday Recipe Exchange * https://www.facebook.com/TX2Step
My blog is a brief recap of my daily recipe page (link to recipe page in right sidebar). I post my own recipes each day, plus some shared recipes ~ a kitchen tip and a cartoon. All of my recipes can also be found by searching the blog by keyword, or under Recipes ~ also on my Pinterest boards (link in right sidebar).
My blog is a brief recap of my daily recipe page (link to recipe page in right sidebar). I post my own recipes each day, plus some shared recipes ~ a kitchen tip and a cartoon. All of my recipes can also be found by searching the blog by keyword, or under Recipes ~ also on my Pinterest boards (link in right sidebar).
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