Spiced Pumpkin Latte Loaf (Printable Version)

Moist loaf with pumpkin puree, warm spices, and coffee notes, ideal for cozy autumn days.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground nutmeg
08 - ¼ teaspoon ground cloves

→ Wet Ingredients

09 - ¾ cup granulated sugar
10 - ½ cup packed light brown sugar
11 - ½ cup vegetable oil
12 - 2 large eggs, room temperature
13 - 1 cup pumpkin puree (not pumpkin pie filling)
14 - ⅓ cup strong brewed coffee, cooled
15 - 1 teaspoon vanilla extract

→ Optional Topping

16 - 2 tablespoons pumpkin seeds or chopped pecans

# Method:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
03 - In a large bowl, combine granulated sugar, brown sugar, and vegetable oil; beat until smooth.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Stir in pumpkin puree, cooled coffee, and vanilla extract until fully blended.
06 - Gradually fold dry mixture into wet ingredients, mixing just until no dry streaks remain.
07 - Pour batter into prepared pan and optionally sprinkle with pumpkin seeds or chopped pecans.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Chef's Tips:

01 -
  • It tastes like your favorite spiced latte, but you can eat it with your hands.
  • The coffee deepens the spices without making it taste like breakfast brew.
  • It stays moist for days and actually improves overnight.
02 -
  • Don't use pumpkin pie filling by mistake. It's already sweetened and spiced, and your loaf will be a soggy mess.
  • Cool the coffee completely before adding it to the wet ingredients, or you'll end up with scrambled bits of egg.
  • Wait until the loaf is fully cool to slice it. I know it's hard, but warm loaf crumbles and doesn't hold its shape.
03 -
  • Brew your coffee a little stronger than usual. It won't taste like coffee in the final loaf, but it will make the spices sing.
  • Line the pan with parchment that hangs over the sides like handles. It makes lifting the loaf out effortless and keeps the edges from sticking.
  • Wrap the cooled loaf and let it sit overnight before slicing. The flavors deepen and the texture gets even more tender.

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