Cozy 7-Ingredient Pumpkin Spice Latte Bread Recipe

There’s just something magical about that first crisp autumn morning when you can practically smell the coffee shops brewing up everyone’s favorite fall drink. I remember the day I decided to turn that beloved beverage into a loaf of bread – I was standing in my kitchen, holding a steaming mug of pumpkin spice latte, and thought, “Why not bake this into something I can eat for breakfast?” After quite a few test batches (my family was happy to be my taste testers, trust me), I finally nailed this Pumpkin Spice Latte Bread. It’s got all that cozy, spiced goodness you crave, but it’s way easier than you’d think. No fancy equipment, no complicated steps – just one bowl, simple ingredients, and about fifteen minutes of hands-on time before your kitchen starts smelling like absolute heaven.

Why You’ll Love This Pumpkin Spice Latte Bread

Honestly, this bread checks all the boxes. Here’s what makes it my go-to fall bake:

• Quick prep, no fuss. You don’t even need a mixer – just a bowl and a whisk. Mix everything in about 15 minutes and let the oven do the rest.
• Incredibly moist. Pumpkin puree and coffee team up to create a tender, melt-in-your-mouth crumb. No dry loaves here!
• That cozy coffee-spice kick. Real brewed coffee gives it a subtle warmth that blends perfectly with cinnamon, nutmeg, ginger, and cloves. It smells like a fall candle, but you can eat it.
• Breakfast or dessert? Yes! Slice it for a quick morning treat, or dress it up with a dusting of powdered sugar for something sweet after dinner.

Ingredients for Pumpkin Spice Latte Bread

Let me walk you through everything you’ll need. I promise, it’s all pretty standard stuff – you probably have most of it in your pantry already. Here’s exactly what you’ll grab:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup packed brown sugar (make sure you really press it into the measuring cup!)
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup pumpkin puree (not pumpkin pie filling – trust me on this)
• 1/2 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract

Equipment for Pumpkin Spice Latte Bread

You don’t need anything fancy. I just use a standard 9×5-inch loaf pan, a couple of mixing bowls (one medium, one large), a whisk, and a rubber spatula. Oh, and a toothpick for testing doneness. Don’t forget to grease that pan well!

Ingredient Notes for Pumpkin Spice Latte Bread

Here’s the thing about substitutions – they can work, but you’ve gotta be smart about it. I’ve swapped the vegetable oil with melted coconut oil before, and it turned out lovely. You can also try applesauce, but reduce the moisture elsewhere just a tad. If you want to go half whole wheat flour, go for it. And please, please use plain pumpkin puree. That spiced pumpkin pie mix will throw off the whole balance. Oh, and if you’re sensitive to caffeine, decaf coffee works perfectly fine – just use the same amount.

How to Make Pumpkin Spice Latte Bread

Alright, let’s get baking! This Pumpkin Spice Latte Bread comes together in a snap, and I’ll walk you through every step so you can nail it first try.

Start by preheating your oven to 350°F and greasing that 9×5-inch loaf pan. I like to use a little butter or nonstick spray – whatever you’ve got. Then grab a medium bowl and whisk together the flour, baking soda, salt, and all those cozy spices (cinnamon, nutmeg, cloves, ginger). Set that aside.

In a large bowl, beat the granulated sugar, brown sugar, and eggs until smooth and a little lighter in color. Don’t overthink it – just whisk for about a minute. Then add the vegetable oil, pumpkin puree, cooled coffee, and vanilla. Stir until everything’s nicely combined. The batter will look pretty wet at this point, and that’s exactly what you want.

Now, gradually add the dry ingredients to the wet mixture. Here’s the biggest tip: stir just until no flour streaks remain. Overmixing will make the bread tough, and nobody wants that. The batter will be thick, so don’t worry if it seems a bit heavy. Pour it into your prepared pan and spread it evenly.

Bake for 55 to 65 minutes, but start checking at 55 minutes. Stick a toothpick right in the center – if it comes out clean or with just a few moist crumbs, you’re golden. Let the bread rest in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

Tips for Perfect Pumpkin Spice Latte Bread

Alright, here are my tried-and-true tips for making this Pumpkin Spice Latte Bread absolutely perfect. First, use room-temperature eggs and make sure that coffee is completely cooled. Cold eggs won’t blend right, and hot coffee will start cooking the eggs the second they hit the bowl — trust me, that’s not a mistake you want to make twice.

Next, spoon your flour into the measuring cup and level it off with the back of a knife. Scooping straight from the bag packs it down way too much, and you’ll end up with dry, dense bread instead of that tender crumb we’re after.

Finally, start checking for doneness at 55 minutes. Every oven runs a little differently! A toothpick inserted in the center should come out clean or with just a few moist crumbs. And here are more tips for perfect pumpkin bread.

Variations and Serving Suggestions for Pumpkin Spice Latte Bread

Once you’ve mastered the basic loaf, it’s so fun to play around! I love tossing in a handful of chocolate chips or chopped pecans before baking – both add wonderful texture. For an extra-decadent twist, swirl in a cream cheese mixture (4 oz cream cheese, 2 tablespoons sugar, 1 egg) right before it goes in the oven. Seriously indulgent.

As for serving, you can’t go wrong with a generous slice slathered with butter or cream cheese. It’s also amazing dusted with powdered sugar and served alongside a hot latte – because, you know, more coffee. This bread practically begs for a cozy morning or an afternoon treat. For more pumpkin spice inspiration, check out this White Chocolate Pumpkin Spice Latte.

Storage and Reheating

This Pumpkin Spice Latte Bread stays moist for days if you store it right. Keep it in an airtight container at room temperature for up to 3 days, or pop it in the fridge for up to 5. Want to save some for later? Wrap the whole loaf (or individual slices) tightly in plastic wrap, then foil, and freeze for up to 3 months. To reheat, just microwave a slice for 15–20 seconds, or warm it in the toaster oven for that fresh-baked edge. So good!

Nutritional Information

Here’s the rough breakdown per slice, in case you’re curious. Each slice has about 280 calories, 12g of fat, 40g of carbs, and 4g of protein. It also packs in 28g of sugar — hey, it’s a treat! Just keep in mind these numbers are estimates and will vary a bit depending on the exact brands and any swaps you make. For more information on pumpkin nutrition, you can check out resources like the USDA FoodData Central.

Frequently Asked Questions about Pumpkin Spice Latte Bread

I get so many questions about this bread, so let me answer the ones I hear most often. If you’ve got something else, just leave a comment – I’m happy to help!

Can I use decaf coffee?

Absolutely! Decaf works perfectly – just use the same amount and make sure it’s completely cooled. I’ve made it that way plenty of times when I want that cozy coffee flavor without the caffeine jolt.

Can I substitute the pumpkin puree?

You sure can. Sweet potato puree or butternut squash puree are both excellent swaps – use an equal amount. Just stick with plain puree, not the spiced pie filling. I’ve even used leftover roasted sweet potato that I mashed up, and it turned out great.

Can I make this gluten-free?

Yes! Grab a good 1:1 gluten-free flour blend, and if it doesn’t already include xanthan gum, add ¼ teaspoon. That gives you the structure you need. I’ve tested it and the texture is surprisingly tender – perfect for anyone craving gluten-free pumpkin bread.

Can I freeze the bread?

You bet! I freeze whole loaves or individual slices all the time. Just wrap tightly in plastic wrap, then foil, and they’ll keep for up to 3 months. When you want a slice, microwave it for 15–20 seconds or pop it in the toaster oven – tastes just like fresh!

Share Your Pumpkin Spice Latte Bread Creation

I’d absolutely love to hear how yours turns out! Drop a star rating or a comment below, and if you snap a photo, don’t forget to tag me on social media—I always get so excited seeing your bakes.

Print