Pumpkin Spice Latte Bread
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This recipe includes everything you love about a pumpkin spice latte wrapped up in a moist and flavorful sweet bread. It's loaded with cinnamon, pure pumpkin, and a hint of coffee that will wake up your taste buds!
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Love Pumpkin Spice?
Pumpkin Spice Latte Bread is the perfect recipe to satisfy your pumpkin spice cravings. A touch of coffee in both the batter and cream cheese frosting gives this quick bread its unique flavor. Combine it with a Starbucks Pumpkin Spice Latte (PSL) and you'll be in heaven in no time flat!
This recipe comes together quickly and is worth every step. The coffee cream cheese frosting is to die for, and your family will be begging you to make this moist pumpkin bread as soon as fall begins. It's great for breakfast, an afternoon snack, or a lunch box treat!
If you love pumpkin, you may also like Snickerdoodle Pumpkin Pie or a big slice of Pumpkin Spice Flip Cake. No matter what you choose, there's something about pumpkin spice and coffee that blend perfectly together!
Ingredients
PUMPKIN SPICE BREAD
- vegetable oil
- granulated sugar
- large eggs
- pure pumpkin
- vanilla
- whole buttermilk
- instant coffee granules
- all-purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- pumpkin pie spice
LATTE CREAM CHEESE FROSTING
- cream cheese
- butter, softened
- instant coffee granules
- milk
- powdered sugar
Instructions
Start by mixing oil and sugar together with a mixer. Add eggs and vanilla and continue to beat at low speed. Fold in a can of Libby's pure pumpkin (ad) and blend until smooth and creamy.
Mix the buttermilk and coffee granules in a small bowl and set aside. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. (ad)
Next, alternate adding the dry ingredients to the wet ingredients with buttermilk mixture.
Pour the entire contents into one 9 x 5 inch loaf pan and bake at 350 degrees for 55 to 60 minutes (depending on oven). Mix the frosting ingredients together and spread over cooled bread if desired, or enjoy it without the frosting. It's amazing either way.
Recipe FAQS
Yes! As long as you wrap it tightly and keep it in an air tight container, pumpkin bread can be frozen for up to 3 months. To reheat, simply thaw on the counter or in the refrigerator overnight. You can also use the microwave to reheat pumpkin bread a few seconds at at time.
There are three ingredients in this recipe that add extra moisture. The first is buttermilk which tenderizes gluten. The second is real pumpkin. I like to use Libby's pure pumpkin (ad) because it seems to have more moisture in it than generic brands. The third is oil. I have found that using oil instead of butter creates the best pumpkin bread. 
Since it's acidic, whole buttermilk acts as a rising agent when mixed with baking soda. This pumpkin bread rises high to create a nice dome. If you use regular milk, the bread won't rise as much, but some folks prefer that.
Ovens vary, so be sure to check the bread after 50 minutes of baking. The standard toothpick test doesn't work as well with this recipe since the bread can be dense. Try pressing the top with your fingertips to see if it springs back. If it bounces back, it's done. If it is still mushy, it needs more time. Baking it past 60 minutes is usually too much.
Top Tips
- Cool bread completely before adding frosting. This takes up to an hour in most cases.
- Make the frosting while you're waiting on the bread to cool. Keep frosting in the refrigerator until it's time to use.
- After cutting the bread, store in the refrigerator to keep frosting from melting.
Variations
If you're looking for ingredients to add to this recipe, try including chocolate chips. Chocolate is never a bad thing! For extra crunch, walnuts or pecans also add a nice touch.
Dried cranberries or raisins also give this bread unique flavor. For a real kick, try crumbling chocolate covered espresso beans on top! If you're not a fan of coffee, feel free to omit it from both the bread and the frosting. It will still taste amazing!
Related Recipes
- Zucchini Chocolate Chip Muffins
- Pumpkin Spice Coconut Bark
- Pumpkin Spice Flip Cake
- Snickerdoodle Pumpkin Pie
- Granny Tag's Prune Cake
Recipe Card
Pumpkin Spice Latte Bread
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- mixer (hand or free standing)
- large bowl and spoon
Ingredients
PUMPKIN SPICE BREAD
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 15 ounce can pure pumpkin (NOT pumpkin pie mix)
- 1 teaspoon vanilla
- ½ cup buttermilk
- 1 Tablespoon instant coffee granules
- 2 cups all purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
LATTE CREAM CHEESE FROSTING
- 8 ounces cream cheese
- 1 stick butter softened
- 1 Tablespoon instant coffee granules
- 1 Tablespoon milk
- 2 cups powdered sugar
Instructions
PUMPKIN SPICE BREAD
- Preheat oven to 350 degrees.
- Line a 9 x 5 inch loaf pan with a liner, or spray with baking spray.
- With a mixer, blend oil and sugar together for 1 minute on medium speed.
- Add eggs, pumpkin and vanilla. Mix on low speed. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
- In a small bowl, whisk buttermilk with instant coffee until most of the granules are dissolved.
- Gradually add dry ingredients to wet ingredients alternating with buttermilk mixture. Blend with a mixer on low speed as you go. Scrape down the sides and mix again.
- Pour into a lined or greased 9 x 5 inch loaf pan.
- Bake at 350 degrees for 50 to 60 minutes. Baking it longer will create dry bread.
- Cool bread completely in loaf pan. Invert onto a plate, or pull up on liner to remove bread.
LATTE CREAM CHEESE FROSTING
- Mix cream cheese and softened butter in a mixer until creamy.
- In a small bowl, dissolve coffee granules in milk.
- Add powdered sugar and coffee mixture to cream cheese in mixer. Blend well.
- Spread frosting over cooled pumpkin spice bread.
- Slice and serve.
Notes
Nutrition
Nutrition info is an auto generated estimate.
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Well, this bread looks amazing. I'm not a big coffee fan though. What can I substitute for coffee in this recipe?
You can just leave out the coffee granules in both the batter and the frosting. The pumpkin bread will still taste amazing!
My mouth is watering right now! I will definitely be trying this! I may need a pumpkin spice latte to go with it!!
This recipe is definitely drool-worthy! Let me know how you like it!
This is the most moist pumpkin bread I have ever had. The frosting with touch of coffee flavor just sets it off. My husband and I enjoyed it with a cup of coffee. 5 star recipe for sure!!!
Yay! I love how moist this pumpkin bread is too. The buttermilk adds a nice touch.
This sounds amazing! I must try! Happy Fall!!
I love this!! Totally “as is”. Easy and really good to share with friends and neighbors!
Thanks Sandra! The coffee latte frosting really makes this pumpkin bread stand apart!
I made this and I love it too much...I am eating my way quickly through the whole loaf!!!!
Thank you Anne! So glad you liked my pumpkin bread recipe!