Spiced Pumpkin Latte Loaf

I baked this loaf on a drizzly October morning when the house felt too quiet and I needed something warm in the oven. The smell of cinnamon and coffee filled every corner, and by the time it cooled, I'd already sliced off the end piece. It's become my go-to whenever I want the comfort of a latte and a slice of fall in one bite.

I brought this to a friend's book club once, still warm in a tea towel. Everyone kept asking if I'd used espresso powder or some fancy extract, but it was just regular coffee from the pot. One slice turned into three requests for the recipe before I even sat down.

Ingredients

• All-purpose flour: The backbone of the loaf. Don't swap it for cake flour or it'll be too delicate.
• Baking powder and baking soda: Both are needed for the right rise and tender crumb.
• Ground cinnamon, ginger, nutmeg, and cloves: These warm spices make it smell like a cafe in autumn. Don't skip the cloves, they add depth.
• Granulated and light brown sugar: The brown sugar adds moisture and a hint of molasses that plays well with the pumpkin.
• Vegetable oil: Keeps the loaf soft and moist longer than butter would.
• Eggs: Let them come to room temperature so they blend smoothly into the batter.
• Pumpkin puree: Use plain puree, not the spiced pie filling. I learned that the hard way.
• Strong brewed coffee: Let it cool completely or it'll scramble the eggs. The coffee amplifies the spices without tasting obvious.
• Vanilla extract: A little warmth that ties everything together.
• Pumpkin seeds or chopped pecans: Optional, but they add a nice crunch on top.

Instructions

Prep your pan:

Preheat the oven to 350°F and line your loaf pan with parchment so the loaf lifts out cleanly. Greasing alone won't do it.

Mix the dry ingredients:

Whisk the flour, leaveners, salt, and spices together until the cinnamon is evenly distributed. You'll smell it right away.

Combine the sugars and oil:

Beat them together until the mixture looks smooth and glossy, like wet sand at the beach.

Add the eggs:

Crack them in one at a time, beating after each. The batter will thicken and lighten in color.

Stir in the pumpkin, coffee, and vanilla:

Mix until it's smooth and smells like a spiced latte. The color will be a warm, deep orange.

Fold in the dry ingredients:

Use a spatula and fold gently until no streaks of flour remain. Don't overmix or the loaf will be tough.

Pour and top:

Scrape the batter into the pan and scatter pumpkin seeds or pecans over the top if you like. They'll toast as it bakes.

Bake:

Slide it into the oven for 50 to 55 minutes. The top should spring back when you press it gently, and a toothpick should come out clean.

Cool completely:

Let it sit in the pan for 10 minutes, then lift it out onto a wire rack. Wait until it's fully cool before slicing or it'll crumble.

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The first time I made this, I ate a slice standing at the counter with a mug of black coffee, and it felt like the kind of quiet morning I didn't know I needed. My daughter wandered in, still in pajamas, and asked if we could have it for breakfast every weekend. We didn't, but we came close.

How to Store It

This loaf keeps beautifully at room temperature for up to three days if you wrap it tightly in plastic or store it in an airtight container. After that, I move it to the fridge where it lasts another four days. The cold actually makes the spices taste richer. If you want to freeze it, wrap individual slices in foil and tuck them into a freezer bag for up to three months.

Ways to Dress It Up

Sometimes I whisk together powdered sugar and a tablespoon of strong coffee to make a thin glaze and drizzle it over the cooled loaf. It hardens into a sweet, glossy shell that cracks when you slice through. You can also spread cream cheese on a warm slice, or serve it with a dollop of whipped cream and a pinch of cinnamon on top. One friend toasted hers and buttered it like banana bread, which I thought was genius.

What to Know Before You Start

Make sure your eggs and pumpkin puree are at room temperature so everything blends smoothly and doesn't deflate the batter. I also recommend weighing your flour if you can, because scooping it straight from the bag can pack it down and make the loaf dense. If you don't have a scale, spoon the flour into your measuring cup and level it off with a knife.

• Use a light hand when folding in the dry ingredients. Overmixing develops gluten and makes the texture tough.
• If your oven runs hot, check the loaf at 50 minutes. Mine always needs the full 55, but every oven is different.
• Let the loaf cool completely on a wire rack so air circulates underneath and the bottom doesn't get soggy.

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This loaf has a way of making ordinary mornings feel a little softer, a little warmer. I hope it does the same for you.

Recipe FAQs

→ What spices are used for flavor?

Cinnamon, ground ginger, nutmeg, and cloves blend to create a warm, aromatic profile.

→ Can I substitute the coffee?

Yes, strong brewed coffee adds depth, but you can replace it with espresso or a coffee extract for similar effects.

→ How do I store the loaf?

Keep it covered at room temperature up to 3 days or refrigerate for a week to maintain freshness.

→ Are there any nut options for topping?

Pumpkin seeds or chopped pecans add crunch; walnuts can be used as an alternative or omitted for nut-free.

→ Can this loaf be made vegan?

The current version includes eggs and oil; for vegan, substitute eggs with flax or chia and use a plant-based oil.