There is something about the first cool morning of the season that makes you crave pumpkin and coffee at the same time, and this bread was born from exactly that craving. It smells like a bakery window, with cinnamon and clove curling up from the oven while the espresso deepens every note of the pumpkin underneath. The crumb is moist and dense in the best way, closer to a coffee cake than a dry quick bread, and the top forms a slightly crackled, sugary crust that gives way to a soft, spiced center.
Make this when you want your kitchen to smell like a pumpkin spice latte without a trip to the coffee shop, whether that is a lazy Sunday morning, a potluck in October, or a weeknight when you just need something cozy after work. It also travels well, so it is an easy make ahead treat for tailgates, teacher gifts, or a fall brunch spread where you want something a little more special than plain banana bread.
SaveI started making this loaf years ago after ordering one too many pumpkin spice lattes in a single week and deciding I should just put that flavor into something I could bake at home and share. Now it is the recipe my neighbors ask for every September, and once you taste how the espresso rounds out the pumpkin and brown sugar, you will understand why it disappears from the cooling rack so fast.
Pumpkin Spice Latte Bread Recipe
Ingredients
Pumpkin Bread Batter
Espresso Glaze
Instructions
- Prep your pan and oven
Preheat your oven to 350 degrees Fahrenheit and set a rack in the center position. Grease a 9 by 5 inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper that hangs over the two long sides, which will make lifting the finished loaf out much easier.
- Whisk the dry ingredients
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until the spices are evenly distributed and there are no visible streaks of baking soda. Set this bowl aside while you prepare the wet ingredients.
- Brew and cool your espresso
Brew 1/4 cup of espresso using your machine or a strong stovetop moka pot, then set it aside to cool to room temperature for about 10 minutes. Adding hot espresso directly to the batter can cause the eggs to scramble slightly, so do not skip the cooling step.
- Combine the wet ingredients
In a large bowl, whisk the pumpkin puree, vegetable oil, eggs, brown sugar, and granulated sugar together until the mixture is smooth, glossy, and no streaks of egg remain, about 1 minute of vigorous whisking. Whisk in the cooled espresso and vanilla extract until fully incorporated.
- Fold the batter together
Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula after each addition just until the flour disappears. Stop mixing as soon as you no longer see dry patches, since overmixing at this stage will make the loaf tough and dense instead of tender.
- Pour into the pan
Scrape the batter into the prepared loaf pan and smooth the top with the back of a spoon or an offset spatula so it bakes evenly. Give the pan a gentle tap on the counter two or three times to release any large air bubbles trapped in the batter.
- Bake the loaf
Bake for 50 to 60 minutes, checking at the 45 minute mark and tenting the top loosely with foil if it is browning too quickly. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter, and the top springs back gently when pressed.
- Cool in the pan
Set the loaf pan on a wire rack and let the bread cool in the pan for 15 minutes. This resting time allows the structure to set, which makes it much less likely to crack or fall apart when you lift it out.
- Turn out and cool completely
Using the overhanging parchment paper as handles, lift the loaf out of the pan and transfer it directly onto the wire rack. Let it cool completely, about 1 hour, before glazing, since a warm loaf will cause the glaze to melt and slide right off instead of setting into a nice coating.
- Mix the espresso glaze
In a small bowl, whisk the powdered sugar, brewed espresso, vanilla extract, and cinnamon together until smooth. Add milk a half teaspoon at a time until the glaze is thick but still pourable, similar to the consistency of warm honey.
- Glaze and slice the loaf
Drizzle the glaze back and forth over the cooled loaf using a spoon or a small whisk, letting it drip naturally down the sides. Let the glaze set for about 10 minutes at room temperature before slicing the bread into thick slices with a serrated knife.
Substitutions and variations
- If you do not have an espresso machine, substitute 1/4 cup very strong brewed coffee or 1/4 cup hot water mixed with 2 teaspoons instant espresso powder in both the batter and the glaze.
- Swap the vegetable oil for melted and cooled unsalted butter if you prefer a richer, more buttery flavor in the crumb.
- You can replace the all purpose flour with a 1 to 1 gluten free baking blend, though the texture will be slightly more delicate, so let the loaf cool completely before slicing.
- For a dairy free glaze, use almond milk or oat milk in place of the regular milk called for in the glaze.
- If you like extra texture, fold in 1/2 cup toasted chopped pecans or walnuts along with the dry ingredients.
Chloe's tips
- Use canned pumpkin puree, not pumpkin pie filling, since pumpkin pie filling already contains added sugar and spices that will throw off the balance of the recipe.
- Measure your flour by spooning it into the measuring cup and leveling it off with a knife rather than scooping directly from the bag, which can pack in too much flour and dry out the loaf.
- If your espresso machine is not available, strongly brewed drip coffee reduced slightly on the stove works as a close substitute for the deep coffee flavor.
- Check for doneness a few minutes early if your oven tends to run hot, since pumpkin breads can go from perfectly moist to dry rather quickly once they are overbaked.
How to store it
- Store the glazed loaf covered at room temperature for up to 3 days, keeping it wrapped in plastic wrap or in an airtight container to prevent it from drying out.
- Refrigerate the bread in an airtight container for up to a week if your kitchen is warm or humid, and let slices sit at room temperature for a few minutes before serving.
- Wrap unglazed loaf portions tightly in plastic wrap and then foil, and freeze for up to 3 months, thawing overnight on the counter before adding fresh glaze.
- Reheat individual slices for about 10 seconds in the microwave to soften them back up and revive that just baked aroma.
Serving suggestions
This loaf is delicious on its own, but a few simple additions turn it into an even more memorable fall treat.
- Serve a slice slightly warm with a pat of butter melting into the top for a cozy breakfast.
- Pair it with a hot latte or a cold brew for a coffee shop style afternoon snack at home.
- Add a dollop of lightly sweetened whipped cream and a dusting of cinnamon for a simple dessert.
- Toast leftover slices lightly and spread with cream cheese for a quick, satisfying breakfast option.
Frequently asked questions
Can I make this recipe without an espresso machine?
Yes, you can use very strong brewed coffee or instant espresso powder dissolved in hot water in place of fresh espresso, both in the batter and in the glaze, and the bread will still have a rich coffee flavor.
Why is my pumpkin bread dense or gummy in the middle?
This usually happens when the loaf is underbaked or the batter is overmixed, so bake until a toothpick comes out with just a few moist crumbs and fold the dry ingredients in gently rather than stirring vigorously.
Can I make this bread into muffins instead of a loaf?
Yes, divide the batter evenly among 12 lined muffin cups and bake at 350 degrees Fahrenheit for 18 to 22 minutes, checking for doneness with a toothpick since muffins bake much faster than a full loaf.
Can I skip the glaze?
Absolutely, the loaf is still flavorful and moist without the glaze, and you can simply dust the top with powdered sugar or a light sprinkle of cinnamon sugar instead if you want a lighter finish.
How do I know when the loaf is fully cooled enough to glaze?
The pan and the bread itself should feel completely cool to the touch, with no warmth in the center, which usually takes about an hour after removing it from the loaf pan.
Let's get cooking!
This pumpkin spice latte bread is proof that you can capture the cozy, comforting flavor of your favorite fall drink right in your own kitchen with simple, honest ingredients. Whether you slice it up for a quiet morning with coffee or share it with friends at a gathering, it is the kind of loaf that makes people ask for the recipe before they have even finished their first piece. Bake it once this season and you may just find it becomes a standing autumn tradition in your house.
