Starbucks Style Pumpkin Loaf and Latte

       Here in SoCal, yesterday felt like the first real day of winter.  It was "cold" (60 degrees), breezy, and overcast, rain threatening to fall. What better was to spend a day like that after school than at Starbucks reading and studying?  That's when I fell in love with Starbucks pumpkin bread, seriously, it is amazing! But the $2.50 for one slice is a major set back.  So the second I got home, I googled it and found an entire blog of recreations of restaurant food (you should check it out at: www.CopyKat.com)!  But then again, what goes better with Starbucks pumpkin bread than a pumpkin latte, which is equally amazing?  I found many recipes for it, and all were different do I ended up just creating my own:

Starbucks Style Pumpkin Loaf and Latte:
  Ingredients:
   Bread:

•  1 1/2 cups flour 
• 1 1/4 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 tablespoons cinnamon
• 2 teaspoons allspice 
• 1 teaspoon clove
• 1 teaspoon nutmeg
• 3 eggs
• 1 can (16 ounces) pumpkin puree
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/3 cup salted/toasted pumpkin seeds 

   Latte:

• 1/2 cup milk
• 1/2 cup half and half
• 1/2 cup pumpkin puree 
• 1 teaspoon cinnamon 
• 1/2 teaspoon allspice
• 3 tablespoons brown sugar
• 4 cups coffee (I used 2 decaf, 2 regular)
• cloves (optional)

  Instructions:

1. For pumpkin bread, whisk together all dry ingredients in a large bowl:
   
2. In a separate bowl, whisk all wet ingredients:
   
   *tip: if you Pour the oil into a measuring cup and then the pumpkin then the pumpkin won't stick and you won't have to use a spatula to scrape the sides
3. Pour wet ingredients into dry and whisk only enough to combine, pour into a greased loaf pan and Sprinkle with pumpkin seeds:
   
   
4. Place in a pre-heated 350 degree oven for an hour to an hour and 10 minutes
5. While the bread bakes, combine milk, half and half, pumpkin, sugar and spices into a sauce pan and bring to a simmer:
   
6. Add coffee and stir constantly while simmering for about 10 minutes to let it reduce:
   
7. Remove bread form oven:
   
8. Let it cool completely before cutting and strain and pour Latte into a mug with cloves, enjoy!