October is finally here, which means we’re about to be bombarded with a pumpkin spice explosion all over the internet. We kind of already have, and it’s only the third day of October! While I really do love pumpkin and all things pumpkin-spiced flavoured, it gets to be a little much.
Do you know there are pumpkin spiced Oreos? And pumpkin spiced toothpaste? And really, how many pumpkin spice latte recipes does the internet really need?
I know. Ironic – I’m posting a pumpkin loaf recipe – but hear me out! Since this is Port and Fin’s First Fall, I figure we need at least one pumpkin recipe up on this here blog of ours. I use this blog as a compilation of all my favourite recipes – kind of like my own personal internet recipe box – so when I want to make this loaf I can visit this site for the recipe instead of trying to decipher my chicken scratch that I scrawled on the back of a grocery receipt.
I like my recipes to be simple, not overly complicated, and something you can throw together with minimal ingredients at the end of a long work day. This loaf is juts that. Plus, the hour it spends baking away in the oven will make your house smell amazing.
That all being said, because I really do love pumpkin and I co-run a food blog now, I’ll probably post my go-to, coffee-free, pumpkin spiced ‘latte’ one day soon. And also my pumpkin pie. I doubt the internet needs more pumpkin recipes floating around, but it’s my blog so I can do whatever I want! Unless Finn disapproves… Do you, Finn? Well too bad.
This is a deliciously fluffy and moist pumpkin spice loaf that tastes exactly like Autumn. I added some dulce de leche into the batter for an extra special kick, but the loaf is just as tasty without. But really, who knew pumpkin spice and dulce de leche would taste so perfect together?
| Pumpkin Loaf with Dulce de Leche Swirl | Print |
- 1 can sweetened condensed milk
- .
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1½ tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅓ cup milk
- 1 tsp vanilla
- ⅓ cup shortening
- ⅔ cup granulated sugar
- ⅔ cups packed brown sugar
- 2 eggs
- 1 can pumpkin puree
- To make dulce de leche, place one can of sweetened condensed milk in a slow cooker. Fill with water until can is completely submerged, then cover and cook on low for about 8 hours. Remove can from crock pot and let cool completely.
- Preheat oven to 350°. Grease and ligtly flour a loaf pan, tapping out any excess flour; set aside.
- In a small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves; set aside.
- In another small bowl, mix together milk and vanilla; set aside.
- In a large mixing bowl, beat together shortening and sugars until fluffy. Beat in eggs, one at a time, until blended. Add pumpkin and mix well.
- Add flour mixture in 3 parts, alternating with milk mixture, mixing until just combined.
- Pour ⅔ the batter into prepared loaf pan. Drop some scoops of dulce de leche into the batter, then pour remaining batter on top. Top with a few more scoops of dulce de leche. Using a knife, swirl the batter in the pan to mix in the dulce de leche. Try not to mix too much, otherwise it may sink to the bottom. I used about ½ a can of the dulce de leche per loaf.
- Bake for about 1 hour until a toothpick inserted in the centre comes out clean (minus any melted dulce de leche. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.
This recipe only uses about ½ a can of the dulce de leche. Use up the leftovers by swirling it in ice cream or spreading it on toast in the morning!
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