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Can you believe it is August already? Pretty soon we are going to be waving goodbye to summer and saying hello to back to school, cooler nights, and of course, everything pumpkin. I have to say that I am pretty excited about the return of pumpkin spice.
I am definitely a person who loves fall. I love being able to wear cozy sweaters, leggings, and boots again. I enjoy being able to take my kids to the pumpkin patch and begin decorating for Halloween. Most of all, I love the flavors that come with fall.
One of my favorite flavors of the season is pumpkin spice, particularly the limited edition Starbucks® Pumpkin Spice Caffé Latte K-Cup® pods (6 ct).
This coffee beverage really brings the feel of fall with its rich pumpkin spice flavor. It combines the taste of real pumpkin, cinnamon, and nutmeg flavors with the taste of real dairy. It is specially designed to complement the smooth Caffé Blend made from 100% arabica coffee.
Simply pour the pumpkin spice packet into a mug and brew one of the Pumpkin Spice Caffè Latte K-Cup® pods over it. Stir the two together for a delicious taste!
Along with pumpkin spice flavors, I also love being able to bake with pumpkin. There is just something about that pumpkin taste that reminds me of fall. One of my favorite pumpkin recipes is pumpkin bread with cream cheese drizzle icing. It is relatively easy to make and it tastes so good paired with a delicious pumpkin spice coffee for either breakfast or even as a dessert.
Pumpkin Bread With Cream Cheese Drizzle Icing
You can purchase all of the ingredients that you need at your local Giant Eagle.
For the Bread:
- 2 eggs, beaten
- ¾ cup vegetable oil
- 1 cup sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 15 ounce can of pumpkin pie mix
- 1 ¾ cups all-purpose flour
- 1 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the icing:
- 8 ounces of cream cheese
- ¾ cup powdered sugar
You will want to begin by preheating your oven to 350 degrees.
Take out two large mixing bowls. You will want to begin by mixing the wet ingredients together: the beaten eggs, oil, sugar, and vanilla. Fold in the pumpkin pie mix. In the other bowl, you will want to mix the dry ingredients: flour, pumpkin pie spice, baking soda, cinnamon, nutmeg, and salt. You will then want to then stir the dry ingredients into the bowl with the pumpkin mixture.
I prefer to use a glass bread pan, but you can also use a silicone or a metal one for this recipe. Just grease the pan beforehand and fill ¾ of the way with the mixture you just made. Place in the oven for approximately 55 to 65 minutes, or until a toothpick comes out clean.
A fun thing to do with any leftover mixture would be to make mini loaves or muffins so that the mixture doesn’t go to waste!
While the bread is cooling, mix the cream cheese as well as the powdered sugar together until smooth. I recommend placing the mixture in either a cake decorating bag, or a plastic bag with the corner cut off, and to make it easier to drizzle over top of the loaf of bread.
After the bread has cooled, drizzle the icing over the bread.
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Have some extra bread that you would like to make into another delicious fall treat? How about trying to make some of this delicious bread pudding with it?