Pumpkin Spice Latte Bread: 55-Minute Irresistible Loaf

I’ll never forget the first time I tried to capture that cozy coffeehouse feeling in my own kitchen. After a few attempts (okay, maybe a few more than that), I finally nailed it with this Pumpkin Spice Latte Bread. It’s everything you love about your favorite fall drink – warm spices, rich pumpkin, and that subtle coffee kick – all wrapped up in a moist, tender loaf. Trust me, I’ve baked this recipe half a dozen times to get the balance just right, and now it’s my go-to for chilly mornings.

Why You’ll Love This Pumpkin Spice Latte Bread

Let me tell you why this one’s a winner – I’ve tested it enough times to be sure! It comes together in about 15 minutes of active work, uses pantry staples you probably already have, and tastes just like your favorite autumn drink. The bread stays moist for days, which is perfect for breakfast or dessert. Here’s what makes it special:

• Quick to make – no stand mixer needed, just a couple of bowls and a whisk
• Simple ingredients – flour, sugar, pumpkin, coffee, and spices you likely have on hand
• That latte flavor – warm spices with a gentle coffee undertone that’s not overpowering
• Stays moist – thanks to the pumpkin and coffee, it’s still tender on day three
• Perfect any time – breakfast with coffee, dessert with whipped cream, or an afternoon snack

A Cozy Fall Treat That Delivers

The moment this bread bakes, your kitchen fills with the most incredible aroma – cinnamon, nutmeg, and a whisper of coffee that’s just enough to make you smile. The texture is soft and tender, with that subtle coffee flavor playing hide-and-seek with the pumpkin and spices. Even my friends who swear they don’t like coffee ask for seconds. Trust me, it’s that gentle.

Ingredients for Pumpkin Spice Latte Bread

Here’s everything you’ll need to make this cozy loaf. I’ve kept the measurements precise because I’ve learned the hard way that guessing doesn’t work with quick breads!

• 1 3/4 cups all-purpose flour (or a 1:1 gluten-free blend if needed)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed brown sugar – and I mean really pack it in there
• 1/2 cup unsalted butter, melted
• 2 large eggs, at room temperature if you can manage it
• 1 cup pumpkin puree – not pie filling, please!
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract

Pumpkin Spice Latte Bread Ingredient Notes

Each ingredient plays its part here. The pumpkin puree brings all the moisture – that’s what keeps the bread tender for days. The coffee deepens everything without shouting over the spices. And that brown sugar? It’s the secret to the soft, almost buttery crumb. Make sure your coffee is completely cooled, otherwise you’ll accidentally scramble the eggs when you mix them in. Want a stronger latte vibe? Swap the brewed coffee for espresso. And if you don’t have all four individual spices, just use 2 teaspoons of pumpkin pie spice – it works beautifully.

How to Prepare Pumpkin Spice Latte Bread

Alright, let’s get baking! The whole process is pretty straightforward, but a few little tricks make all the difference. First things first – preheat your oven to 350°F and grease that 9×5-inch loaf pan well. I like to line mine with a parchment sling for easy lifting, but butter and flour work great too. Now, let those eggs come to room temperature if you can – they’ll blend into the butter and sugar much more smoothly. Trust me, cold eggs can make the mixture look curdled, and nobody wants that.

The key here is not to overmix. Stir just until the flour disappears, and you’ll get a tender, moist loaf. The batter should be thick and smooth, almost like a muffin batter. When it’s ready, a toothpick inserted in the center should come out clean or with just a few moist crumbs. That’s your sign it’s done.

Mixing the Pumpkin Spice Latte Bread Batter

Here’s the order I follow every time. In one bowl, whisk together all the dry ingredients – flour, baking soda, baking powder, spices, and salt. In a larger bowl, beat the sugars with the melted butter until it’s smooth and glossy. Then add the eggs one at a time, beating well after each. Stir in the pumpkin puree, cooled coffee, and vanilla. Now, gradually add the dry mixture to the wet, folding gently with a spatula. Stop as soon as you don’t see any more flour streaks – overmixing will give you a dense, tough loaf.

Baking and Cooling Tips

Pour the batter into your prepared pan and bake at 350°F for 55 to 65 minutes. I always start checking at 55 minutes with a toothpick – if it comes out clean, it’s ready. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. That little rest in the pan helps it set, and moving it to the rack prevents a soggy bottom. Patience is hard, I know, but it’s worth it!

Tips for Perfect Pumpkin Spice Latte Bread

Over the years, I’ve picked up a few tricks that make this Pumpkin Spice Latte Bread turn out perfect every time. First, use room temperature eggs – they blend into the butter and sugar so much smoother, and you won’t end up with a lumpy batter. Second, measure your flour by spooning it into the cup and leveling with a knife. Scooping straight from the bag packs it down and gives you too much flour, which makes the bread dry. Third, don’t even think about using pumpkin pie filling instead of puree – that stuff has added sugar and spices that’ll throw off the whole balance. Fourth, let the bread cool completely before slicing. I know it’s tempting to dig in while it’s warm, but it’ll be crumbly and fall apart. Finally, line your pan with a parchment sling. It makes lifting the loaf out so easy, and cleanup is a breeze.

Measuring for Pumpkin Spice Latte Bread

Here’s the thing – with quick breads, a little measuring mistake can change the whole texture. For the flour, spoon it gently into the cup and level with a knife. Pack that brown sugar firmly into the cup, like you mean it. And use a liquid measuring cup for the coffee and vanilla – those little lines on the side are way more accurate than trying to eyeball it in a dry cup. Trust me, I once guessed on the flour and ended up with a brick. Not fun.

Variations to Try

One of the best things about this recipe is how easy it is to play with while still keeping that Pumpkin Spice Latte Bread vibe. I love adding a handful of chopped pecans or walnuts for a little crunch – it gives each slice a nice texture contrast. Another trick I do is sprinkle a mix of cinnamon and sugar on top before baking; it creates this lovely crunchy crust that’s just delightful. My favorite twist, though, is swirling in a few spoonfuls of softened cream cheese before baking – it adds that tangy latte-like richness that’s absolutely dreamy. And if you want to skip the caffeine, just use decaf coffee instead. All these variations still feel like the same cozy loaf, just with your own little signature.

Spice Variations for Pumpkin Spice Latte Bread

If you’re short on individual spices, just swap them out for 2 teaspoons of pumpkin pie spice – it’s a perfect shortcut. Sometimes I also add a pinch of cardamom for an extra layer of warmth. Adjusting the spices changes the flavor profile a bit, but trust me, it’s still delicious.

Serving Suggestions for Pumpkin Spice Latte Bread

I love this bread both ways – warm from the oven or at room temperature the next day. For the full coffeehouse experience, I’ll grab a slice and a hot latte and pretend I’m curled up in my favorite café. It’s also amazing with a mug of apple cider or a dollop of whipped cream on top. Honestly, it works for breakfast, brunch, or an afternoon snack. My favorite trick? Toast a slice lightly and spread it with butter or cream cheese – the warmth brings out all those cozy spices even more.

Storing Pumpkin Spice Latte Bread

If you somehow have leftovers (good luck with that!), here’s how to keep it fresh. Wrap the loaf tightly in plastic wrap or pop it in an airtight container, and it’ll stay moist at room temperature for up to 3 days. For longer storage, I slice it first, then freeze the slices in a zip-top bag for up to 3 months. When I’m craving a piece, I just toast a frozen slice or microwave it for about 15 seconds – tastes almost fresh-baked. One thing I’ve learned the hard way: don’t refrigerate this bread. The fridge sucks out all the moisture and leaves you with a dry loaf, and nobody wants that.

Frequently Asked Questions

I get these questions all the time, so let me answer a few that pop up most often. Whether you’re new to fall baking or a seasoned quick bread pro, these tips should help you nail this Pumpkin Spice Latte Bread every time.

Can I use pumpkin pie filling instead of puree?

No, please don’t! Pumpkin pie filling has added sugar and spices already mixed in, which will completely throw off the sweetness and texture of this bread. You’ll end up with something way too sweet and denser than you want. Stick with 100% pumpkin puree – it’s just pure pumpkin, nothing else. That’s what gives this pumpkin bread its perfect moisture and lets you control the flavor.

How can I make this Pumpkin Spice Latte Bread dairy‑free?

Totally doable! Swap the unsalted butter for melted coconut oil or a good vegan butter – I’ve used both and they work great. For the eggs, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) is my go‑to substitute. Just know the texture might be a tad denser than the original, but it’ll still be delicious and moist. Perfect for sharing with dairy‑free friends during fall baking season.

Why did my bread sink in the middle?

Ugh, that’s frustrating, I know. Usually it’s one of two things: overmixing the batter or underbaking. When you overmix, you develop too much gluten and the bread rises then collapses. And if you open the oven door too early or pull it out before it’s fully set, the center will sink as it cools. Make sure you’re stirring just until the flour disappears, and always do the toothpick test – it should come out clean or with just a few moist crumbs.

Can I double the recipe?

Absolutely! I do it all the time when I want to share with neighbors or freeze a loaf for later. Just use two separate 9×5‑inch loaf pans – don’t try to cram all the batter into one pan, or it’ll overflow and bake unevenly. The baking time might be a few minutes longer, so start checking at 55 minutes with a toothpick. Easy peasy for your next batch of this quick bread.

Nutritional Information for Pumpkin Spice Latte Bread

Here’s the breakdown per slice (that’s 1/12 of the loaf) so you know what you’re getting. I always like to keep an eye on these numbers, but honestly, this bread is worth every bite.

• Calories: 280
• Fat: 10g (6g saturated)
• Carbohydrates: 44g (28g sugar)
• Protein: 4g
• Fiber: 2g
• Sodium: 280mg
• Cholesterol: 55mg

Keep in mind these are estimates – they’ll shift a little depending on the exact brands you use or any swaps you make. But it gives you a solid idea. Enjoy every cozy slice!

Share Your Pumpkin Spice Latte Bread

I’d love to see how yours turned out! Leave a comment below with your results, or snap a photo and tag me on social media using #PumpkinSpiceLatteBread. Your feedback means the world to me and helps other bakers too.

Pumpkin Spice Latte Bread: 55-Minute Irresistible Loaf

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A moist pumpkin bread infused with warm spices and a hint of coffee flavor. This quick bread pairs pumpkin puree with classic latte spices for a cozy treat.

• Author: Milo
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a large bowl, mix sugars and melted butter until smooth.
4. Beat in eggs one at a time. Stir in pumpkin puree, coffee, and vanilla.
5. Gradually add dry ingredients to wet mixture. Stir just until combined.
6. Pour batter into prepared pan. Bake 55-65 minutes, until a toothpick inserted in center comes out clean.
7. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Use pumpkin puree, not pumpkin pie filling.
• For a stronger coffee flavor, use espresso.
• Store bread in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 28g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg