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Pumpkin Spice Latte Bread
Kat Ashmore
This cozy, gluten free pumpkin bread gets a caffeinated twist from fresh brewed coffee. Filled with fall spices and perfectly moist, it's a perfect afternoon treat or weekend family breakfast!
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Course
Breakfast, Snack
Cuisine
American
Servings
1
9x5 inch loaf
Ingredients
1x
2x
3x
1 3/4
cup
oat flour
1
tsp
baking soda
1
tsp
kosher salt
1/2
tsp
ground nutmeg
1/4
tsp
ground cloves
1/2
tsp
ground cinnamon
1 1/2
cups
coconut sugar
1
cup
pumpkin puree
1/2
cup
brewed coffee, cooled
1/2
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 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!
Keyword
pumpkin, quickbread, sweets
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