Starbucks Pumpkin Loaf Bread Copycat Recipe | Pumpkin Loaf Cake Recipe
????In today's video, I have yet another Starbucks copycat recipe for you all - and this time it's the Pumpkin Loaf Cake or pumpkin loaf bread Copycat Recipe.
You all love my copycat recipes, and I know you will love this one too. Comment below and let me know what you guys think of this seasonal pumpkin dessert. And subscribe if you're new here to join the foodie family.
Another great pumpkin recipe:
Starbucks Cranberry Bliss Copycat Recipe:
Starbucks Coffee Cake Recipe:
????Ingredients List for your convenience:
Dry Ingredients:
1-1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt or a pinch
1 tbsp. pumpkin pie spice (make your own by combining cinnamon, all-spice, cloves, nutmeg, and ginger)
Wet Ingredients:
1/2 cup olive oil - coconut oil, or canola oil work well too
1 cup granulated sugar - you can use 1/2 cup light brown, and 1/2 cup regular sugar
1 tsp. vanilla extract
(1) 15 oz. can of pumpkin puree (you can make your own at home using fresh pumpkin too)
3 eggs at room temperature
Homemade Pumpkin Pie Spice
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
Mix them all up and you have your own pumpkin pie spice
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????Music used in this video: Philanthrope, Sleepy Fish - Fallcameearly
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Some of the above links may be affiliate links - which means at no extra cost to you, I will make a small commission if you shop via those links. Thank you for shopping from the above links as you help to this channel grow. I will never recommend a product/item to you if I don't personally use or love myself.
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One Love,
Fariyal
Easy Pumpkin Harvest Cake with Cream Cheese Icing | 9x13 Cake
Friends, I hope that you will enjoy this delicious Pumpkin Harvest Cake that cooks up easily in a 9x13 pan, and delivers all the spices and flavors of Fall. This recipe would also work great with gluten-free flours. I hope that you will give this Pumpkin Cake a try!
Pumpkin Harvest Cake with Cream Cheese Icing
from Alicia's In the Kitchen
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
4 eggs
½ tsp vanilla
1 (15 ounce) can canned pumpkin puree
1 Tbsp ground cinnamon
1 tsp. pumpkin pie spice
½ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
½ baking powder
Grease a 9x13 pan with spray or oil of choice. Preheat oven to 350 for glass pan or 325 for a metal pan.
Whisk together the sugars, oil and eggs. Add vanilla, pumpkin, cinnamon, pumpkin pie spice and salt, and whisk to evenly distribute.
Add flour (sift flour after measuring if lumps in the batter bother you) and scatter the baking soda and baking powder on top. Mix together by hand with a spoon until just combined. You may see a few small lumps of flour if you didn’t sift, but it is ok. Pour your cake batter in to a 9x13 pan.
Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean but still moist (meaning crumbs stick to the toothpick, but no raw cake batter).
Allow to cool completely.
Cream Cheese Icing-
8 oz. cream cheese
8 oz. salted butter
3 cups of powdered/confectioners sugar
1 tsp. vanilla
Heavy cream, if needed
Cream the cream cheese and butter together until well combined. Add vanilla and mix well. Add confectioners sugar and whip. If the cream cheese icing is too stiff add heavy cream ½ tsp at a time to reach desired consistency. If the cream cheese icing isn’t stiff enough add more confectioner’s sugar to get to the consistency you would like.
EASY CHINESE PUMPKIN CAKE RECIPE #veganrecipes #chinesefood #cooking #pumpkin #cake #dessert
Baked a huge pumpkin to kickoff my 21 Days of Pumpkin Recipe Series | MyHealthyDish
Pumpkin Spice Cake Recipe
Bake this spicey, moist, decadent Pumpkin cake from scratch. The recipe is good for two 8 or 9 pans. Bake time is approx 40-45 minutes. Check baking progress about 37 minutes in to avoid over-baking. Also, watch my YouTube demo for exact preparations steps.
Don't wanna big cake?? See the recipe below for two 6 cakes.
Begin by preheating oven to 350 degree.
Coat the bottom on your pan with shortening, top with a parchment round and coat with baking spray with flour. I would highly recommend using grade AA or A unsalted butter, such as Land O' Lake. Measure all ingredients accurately and bring the butter and eggs to room temperature.
1. Scrabble the egg(s).
2.Thoroughly mix the flour, salt,baking powder,baking powder & spices with a wire whisk before sifting them. This will ensure that the ingredients are even distributed throughout the batter. I prefer to sift my dry ingredients onto parchment paper because it's easier to divide the mixture into three portions using a bench scraper.
3. Kitchen Aid mixers are the creme de la creme of mixers, but they are also costly. Using a hand-held mixer will give you similar results, but pay careful attention during the mixing process.
4. Creaming the butter:
Place the butter/shortening in your mixing bowl, using the paddle attachment beat the fat on low-speed. Once the butter and shortening is well-combined,slowly drizzle in the light brown sugar. Once the sugar and fat are well incorporated, cream the mixture at a moderate speed until the mixture is light and fluffy. This process may take anywhere from 4-6 minutes for a 6 cake to 7-8 minutes for an 8 to 9 cake. The consistency of the sugar/butter should be similar to marshmallow fluff and the mixture will also lighten in color. On my YouTube video you will notice that I left the mixing on normal speed ( I usually increase the speed on most of the steps) This was purposely done to illustrate the importance of creaming the fat.
6. Add the vanilla extract and pumpkin puree. Scrape down the mixer bowl before proceeding to the next step
7. Slowly begin to drizzle the egg (s) and beat on low speed until the eggs are absorbed into the mixture. This will take anywhere from 2-4 minutes depending on your mixer.
8. Stop mixing and thoroughly scrape down the sides and bottom of the bowl to ensure even mixing.
9.Alternate between the dry and wet ingredients. Begin by adding a third of the dry (flour,salt,baking powder,baking soda & spices) mixing just until blended, then add 1/2 the milk and blend on low speed. Stop the mixer and thoroughly scrap down the bowl to ensure even mixing. Add the 2nd portion of the dry ingredients and mix on low speed for about 30 seconds, stop and scrap the bowl. Add the remaining portion of milk and on low speed mix for another 20 seconds or so. Stop the mixer;scrap the bowl thoroughly before adding the last batch of dry ingredients. Add the last portion of the dry ingredients and mix on slow speed just until it's blended. It's important not to over mix or you may develop the gluten in the the cake, which will give the cake a tough texture.
10.Equally divide your batter among your pans and place them in the center rack of the oven. Allow enough space in between the cakes for proper circulation. Bake for 25-30 minutes for two 6 cakes, and 40-45 minutes for two 8 or 9 cakes (check the cake 25 minutes in to avoid over-baking. Cake is done when a wooden pick inserted in the center of the cake comes out clean.
10. Allow cakes to cool on a wire rack for 15 minutes before turning them out.
11. Cake must cool completely before frosting.
Ingredients
Two 8 or 9 Cakes
1 cup cake flour (Sifted)
1 cup All purpose flour (Sifted)
1 1/2 cup of light brown sugar or white granulated sugar
3/4 cup butter
3/4 cup vegetable shortening Ex: Crisco
2 Eggs
1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup of whole milk- equal to 4 ounces
1/2 cup of store purchased pumpkin puree- equal to 4 ounces
1 teaspoon of vanilla extract
3/4 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 teaspoon of cloves (optional)
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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