I am an autumn person. I happily shed the dog days of summer and enthusiastically reach for fall. Pumpkin spice fills the air, flavors our lattes, and, in this case, the most delicious treat, spiced pumpkin loaf. This recipe is just like Starbucks’ pumpkin loaf, without the high prices and long lines. Who needs Starbucks when you can make it better, cheaper and healthier at home? Plus, your home will smell like an autumnal utopia.

When did we all get so obsessed with pumpkin spice? In 2003, Starbucks first formulated its Pumpkin Spice Latte (PSL) in the “Liquid Lab” of Starbucks headquarters. Wouldn’t you like to visit that lab? After spitballing ideas and debating between names (It was almost called the Fall Harvest Latte), the Pumpkin Spice Latte made its grand debut…without any pumpkin. Originally, the PSL contained the spices used in pumpkin pie, not pumpkin purée. Eventually, Starbucks did change to formula to contain actual pumpkin, and it remains in the secret recipe to this day. Spices have been a major luxury product for centuries. Spices like nutmeg, ginger, cinnamon and cloves traveled along the Silk Road, building empires and creating demand for their flavor. I often wonder what medieval Europeans would make of our well-stocked spice cabinets. Probably pure jealousy. 

Believe me when I say that this is so simple that a child could make it. My 5-year-old enjoyed baking (and eating) this recipe. There are no complicated steps, it’s as simple as mixing the wet ingredients together and the dry ingredients. No need to portion out muffins – although you could certainly do that if you desire – the loaf pan does all the work. After an hour and 15 minutes in the oven, you have an anytime treat. We like it for breakfast or an afterschool snack. Simply allow the loaf to cool, then invert the loaf from the pan and serve. I store this pumpkin loaf in an airtight container and make slices as I go. It is also fantastic toasted with a little salted butter and honey.

Spiced Pumpkin Loaf (8-10 Slices)

1 can pumpkin purée

2 eggs

1/2 cup oil (canola oil, avocado oil, coconut oil, olive oil or melted butter)

1 cup granulated sugar

1/2 cup brown sugar

1 1/2 cup all-purpose flour

1 teaspoon baking soda 

1/2 teaspoon salt

3 teaspoons pumpkin pie spice 

OR 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg

A sprinkle of pumpkin seeds on top (optional)

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix the pumpkin, eggs, oil, sugar and brown sugar in a stand mixer with a paddle attachment or in a bowl with a whisk for a few minutes until well combined.
3. In another bowl, mix the flour, salt, baking soda and spices together very well. 
4. Add the dry ingredients to the wet ingredients and mix slowly until just barely combined. Use a spatula to scrape down the sides of the bowl until everything is smooth but not overly mixed.
5. Grease a 9×5-inch loaf pan and dust with flour. Pour batter into the loaf pan. If using pumpkin seeds on top, sprinkle on top before baking. Bake for 1 hour and 15 minutes. Check for doneness after 1 hour by inserting a toothpick in the center. It is done when the toothpick comes out clean. Let the pumpkin loaf rest in the pan for 10 minutes. Invert the pan over your hand and remove the loaf. Allow to cool before slicing. Store in an airtight container.