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!
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!
PUMPKIN SPICE BREAD
- vegetable oil
- granulated sugar
- large eggs
- pure pumpkin
- whole buttermilk
- instant coffee granules
- all-purpose flour
- baking powder
- baking soda
- pumpkin pie spice
LATTE CREAM CHEESE FROSTING
- cream cheese
- butter, softened
- instant coffee granules
- powdered sugar
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.
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.
- 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.
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!
- Zucchini Chocolate Chip Muffins
- Pumpkin Spice Coconut Bark
- Pumpkin Spice Flip Cake
- Snickerdoodle Pumpkin Pie
- Granny Tag's Prune Cake
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