HEALTHIER (COPYCAT) STARBUCKS PUMPKIN BREAD

september 26, 2016 by celebrating sweets 23 comments

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A moist and tender pumpkin loaf that tastes similar to Starbucks Pumpkin Bread but made lighter and healthier. You won’t miss the extra fat and calories in this simple spiced pumpkin bread.

They say imitation is the sincerest form of flattery, right? Today I’m bringing you a copycat recipe – Starbucks Pumpkin Bread! But, and this is a big but, I made it HEALTHIER. Woot woot!

Who doesn’t love a big slice of Starbucks Pumpkin Bread?

My hips. My thighs. My waistline. That’s who.

There’s no arguing that Starbucks Pumpkin Bread is delicious, but clocking in at 410 calories, 15 grams of fat, and 39 grams of sugar, that seasonal bread packs a punch. I know how hard I have to workout at the gym to burn 400 calories, and I know that it is a lot longer than the 3.5 minutes it takes me to eat a piece of pumpkin bread. Plus, I’d rather save my calorie splurges for real desserts, not a snack to accompany my coffee.

So that rationale brought me here. I wanted a slice of  pumpkin bread that tasted like Starbucks’ but I wanted it lighter.

How did I make it lighter? I reduced the sugar a bit (you won’t miss it, I promise!) and I made some healthier ingredient swaps (coconut oil, wheat flour, maple syrup, and egg whites). Even with those changes and substitutions I ended up with a perfectly sweet, moist, and tender pumpkin loaf. The top is adorned with a sprinkling of pepitas, which add the perfect nutty crunch. No crumbly topping, no cream cheese filling, no icing drizzled on top – just a pure and simple loaf loaded with pumpkin and warm spices.

Turn on the oven, whip up a loaf of pumpkin bread, and breathe in the goodness of fall. And if you really want to bring it in the pumpkin department you can try my Pumpkin Spice Coffee Creamer. Pumpkin spice coffee + pumpkin bread? Yep, fall is here.

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5 from 3 votes

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HEALTHIER {COPYCAT} STARBUCKS PUMPKIN BREAD

A moist and tender pumpkin loaf that tastes similar to Starbucks Pumpkin Bread but made lighter and healthier. You won't miss the extra fat and calories in this simple spiced pumpkin bread.

 Course Breakfast, Dessert, Snack

 Prep Time 15 minutes

 Cook Time 40 minutes

 Total Time 55 minutes

 Servings 11

 Author Allison - Celebrating Sweets

INGREDIENTS

• 3/4 cup all purpose flour
• 3/4 cup white whole wheat flour
• 1/2 teaspoon salt
• 1 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup granulated sugar
• 1/2 cup pure maple syrup
• 2 egg whites
• 1 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1/4 cup water
• 1/4 cup roasted pepitas

INSTRUCTIONS

1. Preheat oven to 350°F. Grease a 9 1/2 x 5 loaf pan and set aside.
2. In a large bowl, combine flours, salt, pie spice, baking powder, and baking soda.
3. In a separate bowl, whisk sugar, syrup, egg whites, pumpkin, coconut oil, and water until well combined. Add the wet ingredients to the dry ingredients and stir until combined. Be careful not to over mix. Pour the batter into prepared pan and sprinkle pepitas over the top. Bake for approximately 40 minutes, until a toothpick inserted into the center comes out clean.
4. Place pan on a wire rack to cool.

PUMPKIN CARROT CAKE WITH CREAM CHEESE FROSTING

october 9, 2016 by celebrating sweets 48 comments

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A combination of pumpkin cake and carrot cake; a moist and flavorful layer cake filled with carrots, pumpkin, and warm spices and finished with tangy cream cheese frosting.  A beautiful dessert for Thanksgiving or any fall occasion. 

Is it safe to say that the holiday season is upon us? Halloween is in a few weeks and after that there’s no turning back.

This Pumpkin Carrot Cake has been part of our Thanksgiving dessert spread for the last several years and this year will be no exception. When I think of this cake I automatically think “Thanksgiving”, but, there’s no reason something this good should only be served on a special occasion.

Which is why on a random, cloudy Sunday in October I made this triple layer, fall scented, cream cheese smothered cake for no reason at all.

Yes, you read that right. No reason at all. It was glorious (and a tad indulgent). My family of four ate our fair share of the cake and then I sent the leftovers with my husband to work. It was gone in record time.

This cake is always met with rave reviews. It’s tender and moist from pumpkin puree, crushed pineapple, and buttermilk. The pumpkin pie spice adds warm spices that will remind you of a pumpkin pie.

The sweetness of the cake gets balanced by the tangy cream cheese frosting. It’s pure perfection! I covered the outside of the cake in toasted walnuts, which add a great crunch, but feel free to leave them off if you’d prefer. Your guests/family/friends/co-workers/neighbors will devour every last bite of this beautiful cake.

So now you have two options: Bookmark this cake for Thanksgiving or any other upcoming holiday celebration OR just go ahead and bake it right now.

Life is short. Make the cake. 🙂

*This recipe originally appeared in 2014. The photos have been updated but the recipe remains the same.*

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PUMPKIN CARROT CAKE WITH CREAM CHEESE FROSTING

A combination of pumpkin cake and carrot cake - A moist and flavorful layer cake filled with carrots, pumpkin, and warm spices and finished with tangy cream cheese frosting. A beautiful dessert for Thanksgiving or any fall occasion.

 Course Dessert

 Prep Time 40 minutes

 Cook Time 30 minutes

 Total Time 1 hour 10 minutes

 Servings 12

 Author Allison - Celebrating Sweets

INGREDIENTS

CAKE:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 3 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 3 eggs
• 1 1/3 cups pumpkin puree
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable or canola oil
• 2/3 cup crushed pineapple drained
• 1 cup grated carrots (about 2 medium carrots see note)
• 1 cup sweetened shredded coconut

CREAM CHEESE FROSTING:

• 12 ounces cream cheese softened
• 6 tablespoons unsalted butter softened
• 4 cups powdered sugar sifted
• 1 teaspoon pure vanilla extract
• 2-4 teaspoons milk
• 1 cup chopped toasted walnuts

INSTRUCTIONS

CAKE:

1. Preheat oven to 350°F. Generously grease two or three 9-inch cake pans, and line the bottoms with a round of parchment.
2. In a large bowl, combine flour, baking soda, pumpkin pie spice, and salt.
3. With a hand mixer or stand mixer, beat buttermilk, eggs, pumpkin, sugars, oil, pineapple, carrots, and coconut until well combined. Slowly add flour mixture, beating until the flour is fully incorporated in the wet ingredients. Divide the batter evenly among the prepared pans (see note).
4. If using two cake pans, bake for approximately 35 minutes. If using three cake pans, bake for 25-28 minutes. The cake is done when a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack to cool completely.

FROSTING:

1. Beat cream cheese, butter, powdered sugar, and vanilla extract for several minutes, until smooth and creamy. Add milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
2. Using a butter knife or offset spatula, frost the cooled cake. Press chopped walnuts onto the sides of the cake. Transfer to the refrigerator for several hours before serving.

RECIPE NOTES

This cake is made in 9 inch pans not 8 inch pans (see below). The batter will overflow in 8 inch pans. When placing the batter in the cake pans, make sure that it is evenly divided. To do this, I use a 1 cup measure and scoop the batter into each pan, a cup at a time, until they are evenly filled.

Only have 8 inch pans? You can still make this cake, just don't put all the batter into the pans. Fill your pans about halfway full and use any remaining batter to make cupcakes. Adjust cooking time accordingly.

I use the medium or fine holes on a box grater to grate the carrots.

Because this cake is so moist, I like to store it in the refrigerator.

Recipe adapted from Very Best Baking

BAKED PUMPKIN FRENCH TOAST CASSEROLE

october 20, 2016 by celebrating sweets 24 comments

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Baked Pumpkin French Toast Casserole filled with fall flavors – pumpkin, warm spices, brown sugar, and vanilla. The inside is soft and fluffy with a crunchy brown sugar crumble topping. An easy breakfast, brunch, or holiday entertaining dish that can be prepped ahead of time.

I know, I know. Earlier this week I shared Chocolate Coconut Pecan Pie Bars and now I’m shoving sweet and fluffy Pumpkin French Toast in your face. Indulgent much? I promise to throw something lighter your way soon, OK?  But for now, let’s talk French toast! It is almost the weekend, and fall weekends require pumpkin french toast. It’s a fact. I checked.

If you’ve been around for a while, you might know that I love French toast casserole. I have previously shared a cinnamon vanilla version and a banana brown sugar version. French toast casserole is made by placing cubed bread into a casserole dish and covering it with custard (eggs, milk, and flavorings) and then baking it in the oven. I flavored this custard with pumpkin puree, pumpkin pie spice, brown sugar, and vanilla.

There is also a tasty brown sugar crumble which adorns the top of this casserole. It adds a buttery, sweet, and crumbly crunch to each bite. The texture of the topping contrasts perfectly with the tender french toast underneath.

This recipe can be prepped several hours in advance, which is great if you’re hosting a brunch or overnight guests. Most of this dish is hands off time. You can sip coffee (or mimosas?) with your friends and family while the French toast bakes in the oven. No standing over the stove flipping french toast – hooray!

This French toast is perfect topped with warm maple syrup and a dollop of freshly whipped cream. Enjoy each fall-flavored bite! It’s absolutely sensational.

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Love pumpkin? Check out these additional pumpkin recipes from my friends.

Chai Cream Pumpkin Pie from Bread Booze Bacon

Pumpkin Chocolate Swirl Bundt Cake from I Heart Eating

Cinnamon Pumpkin Pancakes from Kleinworth & Co.

Pumpkin Spice Bars from Cooking with Curls

Pumpkin Spice Dutch Baby from Home.Made.Interest.

Pumpkin No Bake Cookies from Sugar & Soul

Pumpkin Dark Chocolate Oatmeal Bars from The Creative Bite

Baked Pumpkin French Toast Casserole from Celebrating Sweets

Chai Pumpkin-Pecan Oatmeal Cookies from Frugal Foodie Mama

5 from 3 votes

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BAKED PUMPKIN FRENCH TOAST CASSEROLE

Baked Pumpkin French Toast Casserole filled with fall flavors - pumpkin, warm spices, brown sugar, and vanilla. The inside is soft and fluffy with a crunchy brown sugar crumble topping. An easy breakfast, brunch, or holiday entertaining dish that can be prepped ahead of time.

 Course Breakfast

 Prep Time 20 minutes

 Cook Time 45 minutes

 Total Time 1 hour 5 minutes

 Servings 6 -10

 Author Allison - Celebrating Sweets

INGREDIENTS

FRENCH TOAST:

• 5 large eggs
• 1 cup milk preferably whole or 2%
• 1/2 cup half and half
• 1/2 cup light brown sugar
• 1 cup pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• One 15 oz loaf French bread cut into cubes

TOPPING:

• 2/3 cup light brown sugar packed
• 2/3 cup all purpose flour
• 1 teaspoon pumpkin pie spice
• pinch salt
• 6 tablespoons unsalted butter softened
• Maple syrup to serve
• Optional garnishes: whipped cream, chopped nuts

INSTRUCTIONS

FRENCH TOAST PREPARATION (ALLOW AT LEAST 1 HOUR TO SOAK):

1. In a large bowl, whisk eggs, milk, half and half, brown sugar, pumpkin puree, pie spice, and vanilla.
2. Grease a 2½ or 3 quart casserole dish and place the bread cubes inside.
3. Pour the custard (egg mixture) evenly over the bread. Lightly stir the bread around in the custard allowing all of the bread to get coated. Cover and refrigerate for 1-3 hours. Meanwhile, prepare the topping.

TOPPING:

1. Combine brown sugar, flour, pie spice, and salt. Add butter, and using a spoon or your fingers, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.

BAKING:

1. Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve immediately with syrup, whipped cream and/or chopped nuts. Leftovers can be refrigerated.

You might also like:

Cinnamon Vanilla Baked French Toast

Banana Brown Sugar Baked French Toast