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Can you believe it’s already Fall? I’m pretty sure that means pumpkin is on everyone’s mind right now. I’m always on the lookout for new ways to enjoy this cozy, seasonal flavor, and I’ve come up with a fun twist on a classic pumpkin bread that I think you’ll love. Say hello to your new favorite fall recipe: Pumpkin Spice Latte Bread.
😍 Why You’ll Love My Pumpkin Spice Latte Bread
This recipe adds a touch of coffee, giving you a flavor that’s reminiscent of those Starbucks drinks we all adore—but honestly, I think this homemade version beats it by a mile. The coffee adds a rich depth to the pumpkin, making it almost like gingerbread (without the ginger though!). It’s a delightful change of pace from the usual pumpkin bread, and it’s definitely going to be a staple in my kitchen this fall.
Absolutely! The recipe calls for gluten-free all-purpose flour, but regular all-purpose flour works just as well if you don’t need a gluten-free option. You can also try substituting with almond or whole wheat flour, but it may slightly change the texture.
Yes, you can replace the oat flour with more all-purpose flour, though oat flour adds a nice nutty flavor and helps keep the bread moist. If you have oats, you can also make oat flour by blending oats in a food processor until fine.
Coconut sugar gives a subtle caramel flavor, but brown sugar or regular granulated sugar will also work well. Just use an equal amount in place of coconut sugar.
Yes, you can skip the coffee if you prefer a milder flavor. The coffee enhances the pumpkin spice and adds depth, but the bread will still taste delicious without it.
Start checking around the 60-minute mark by inserting a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs (no wet batter), the bread is ready.
To make it vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use a commercial egg replacer. The texture may be slightly denser, but it should still be delicious!
Definitely! Chocolate chips, chopped walnuts, or pecans would be great additions. Just fold them into the batter before pouring it into the loaf pan.
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and keep it in the fridge for up to a week, or freeze it for up to 3 months.
🗒️ Ingredients
All-Purpose Flour – This is our base, giving the bread its structure – I’ve opted for gluten-free, but you are welcome to use whatever all-purpose flour you have on hand.
Oat Flour – It adds a lovely nutty flavor and helps keep the bread nice and moist.
Baking Soda – This makes the bread rise, giving it that fluffy texture we all love.
Kosher Salt – Salt in baking always throws people off, but I promise it just brings out all the delicious flavors and balances the sweetness.
Ground Nutmeg – This adds a warm, cozy aroma that perfectly complements our pumpkin.
Ground Cloves – A dash of cloves gives a rich, warm flavor that adds depth to our bread.
Ground Cinnamon – A classic fall favorite, cinnamon brings a sweet, spiced warmth to the mix. It wouldn’t be a pumpkin spice latte without cinnamon!
Coconut Sugar – An alternative to refined sugar, with just a hint of caramel goodness!
Pumpkin Puree – The star of the show! It gives our bread moisture, sweetness, and that rich pumpkin flavor we’re all craving this time of year.
Brewed Coffee – A splash of coffee deepens the flavor and adds a subtle coffee kick that pairs beautifully with the spices. Latte anyone?
Eggs – They bind everything together and add richness.
Pumpkin Seeds – a delightful crunch on top – what more could you want?!
👩🍳 How to Make Pumpkin Spice Latte Bread
🔥 Preheat oven to 350F.
💦 Line a loaf pan with parchment paper and spray with nonstick spray.
🥣 In a medium bowl, combine all-purpose flour, oat flour, spices, baking soda, and salt.
🎃 In the bowl of a stand mixer, or using a hand mixer, blend the coconut sugar, pumpkin, coffee and olive oil. Add eggs and blend until smooth.
🥄 Add the flour mixture to the mixer in two batches, mixing on low speed after each until just combined and there are no white traces of flour.
✨ Transfer batter into the prepared pan and sprinkle with pumpkin seeds and a bit of coconut sugar.
⏲️ Bake for 60-70 minutes, until a tester comes out clean. Allow to cool briefly before transferring to a cooling rack.
💨 Cool completely
🥳 Enjoy!
☕️ Choose The Right Coffee
For a more robust flavor, use strong brewed coffee or espresso. Cold-brew coffee can also work well if you prefer a milder taste!
🤲 Substitutions
- If you don’t have or want to use oat flour, you can sub in all-purpose or a combination of all-purpose and whole wheat flour.
- You can replace the coconut sugar with granulated sugar if you’d prefer.
📓 Best served with
- Spread with softened/whipped butter
- A drizzle of maple syrup
- A warm cup of coffee
- Almond butter, peanut butter or really any spread that takes your fancy.
👝 How to Store Leftover Pumpkin Spice Latte Bread
Store the bread in an airtight container at room temperature for up to three days. This bread also freezes beautifully so if you’d like to keep it longer, wrap it tightly in plastic wrap and freeze it for up to three months.
🧠 Common Questions
Absolutely! You can substitute the eggs with flaxseed meal or applesauce. For the milk, make sure to use a non-dairy alternative like almond milk or soy milk.
You can check for doneness by inserting a toothpick or a skewer into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready!
Yes! Feel free to fold in some chocolate chips, nuts, or dried fruit to add extra flavor and texture.
Yes, canned pumpkin puree works perfectly! Just make sure to use 100% pure pumpkin and not pumpkin pie filling.
Pumpkin Spice Latte Bread
Ingredients
- 1 cup GF all-purpose flour
- 3/4 cup oat flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- 1 cup coconut sugar
- 1 cup pumpkin puree
- 1/4 cup brewed coffee, cooled
- ½ cup olive oil
- 2 large eggs, room temperature
- Raw pumpkin seeds, for topping
Instructions
- Preheat oven to 350F.
- Line a loaf pan with parchment paper and spray with nonstick spray.
- In a medium bowl, combine all-purpose flour, oat flour, spices, baking soda, and salt.
- In the bowl of a stand mixer, or using a hand mixer, blend the coconut sugar, pumpkin, coffee and olive oil. Add eggs and blend until smooth.
- Add the flour mixture to the mixer in two batches, mixing on low speed after each until just combined and there are no white traces of flour.
- Transfer batter into the prepared pan and sprinkle with pumpkin seeds and a bit of coconut sugar.
- Bake for 60-70 minutes, until a tester comes out clean. Allow to cool briefly before transferring to a cooling rack.
- Cool completely and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I don’t want to use the coffee what liquid should I use instead?
Warm water would be my first port of call!
This is one of my faves! I made the loaf a couple of weeks ago. I am hosting a Friendsgiving brunch and wanted to make these as muffins. How long would I bake them for?
Absolutely delicious!!
I swapped the AP Flour with White Whole Wheat Flour and baked it as mini muffins at 350 for 20min. They came out with the most perfect moist crumb!
100% recommend and will be making again and again!
I love this, Alma! Enjoy!!
Kat.
How much applesauce would you recommend to replace the 2 eggs? Looking forward to enjoying this!
Hi Susan, I would estimate a 1/4 cup of applesauce per egg!
Let me know how you get on!
Kat.
What size loaf pan?
I used a 9×5 loaf pan!
Kat.
This sounds delicious! May I use granulated sugar instead of coconut sugar?
You’re welcome to use granulated sugar – it works perfectly!
Enjoy,
Kat.
I would imagine that in step 2 you would also add AP flour?
Yes, good catch Joanne!
I hope you give this recipe a try!
Kat.
I was wondering in replacement of GF all purpose flour can I make a straight swap for reg AP flour ? I would love to make so many of your recipes but have wondered that?
Thanks
Yes, you can absolutely swap GF all-purpose flour for regular all-purpose flour – any all-purpose flour will do!
I can’t wait for you to give this recipe a try, Nicole!
Kat.
This is my favorite sweet treat for alongside my afternoon tea!
Thank you, Winnie!
Enjoy,
Kat.