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Pumpkin Spice Latte Bread

Helen T. Patterson
A soft, spiced pumpkin quick bread infused with coffee and topped with creamy latte frosting.
Perfect for breakfast, a snack, or dessert, this loaf combines fall flavors with an easy, everyday recipe.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Desserts, Quick Breads
Cuisine American
Servings 8

Equipment

  • 1 loaf pan (9 x 5 inches)
  • 1 hand or stand mixer
  • 1 large mixing bowl
  • 1 Spoon or spatula
  • 1 Small Mixing Bowl

Ingredients
  

Pumpkin Spice Bread:

  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 15 ounces pumpkin puree not pumpkin pie mix
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 tablespoon instant coffee granules
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Latte Cream Cheese Frosting:

  • 8 ounces cream cheese
  • 1 stick 4 ounces butter, softened
  • 1 tablespoon instant coffee granules
  • 1 tablespoon milk
  • 2 cups powdered sugar

Instructions
 

  • Preheat Oven: Set your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with cooking spray or line it with parchment paper to prevent sticking.
    This ensures your bread releases easily after baking.
  • Mix Wet Ingredients: In a large mixing bowl, combine ½ cup vegetable oil with 1 cup granulated sugar.
    Using a hand or stand mixer on medium speed, blend for about 1 minute until smooth.
    Add 2 large eggs, 15 ounces pumpkin puree, and 1 teaspoon vanilla extract, mixing on low speed until fully incorporated.
  • Prepare Dry Ingredients: In a separate large bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice.
    Make sure the spices are evenly distributed for consistent flavor throughout the bread.
  • Combine Coffee and Buttermilk: In a small bowl, stir 1 tablespoon instant coffee granules into ½ cup buttermilk until most of the granules dissolve.
    This adds a subtle coffee flavor without overpowering the pumpkin spice.
  • Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the pumpkin mixture, alternating with the coffee-buttermilk mixture.
    Mix on low speed as you go to create a smooth, uniform batter. Scrape down the sides of the bowl to ensure everything is well combined.
  • Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes.
    Check around 50 minutes—since this bread is dense, overbaking can make it dry. The top should be golden brown and firm to the touch.
  • Cool the Bread: Allow the loaf to cool completely in the pan.
    Once cooled, gently lift it out using the parchment liner or invert onto a serving plate.
    Cooling fully is essential before frosting so the frosting doesn’t melt.
  • Prepare Latte Cream Cheese Frosting: In a clean mixing bowl, beat 8 ounces cream cheese with 1 stick softened butter until creamy.
    In a small bowl, dissolve 1 tablespoon instant coffee granules in 1 tablespoon milk.
    Gradually add this coffee mixture and 2 cups powdered sugar to the cream cheese mixture, blending until smooth and fluffy.
  • Frost the Bread: Spread the frosting evenly over the cooled bread using a spatula or butter knife.
    Slice into portions and serve. The frosting adds a sweet, creamy layer that perfectly complements the spiced pumpkin loaf.

Notes

  • Use parchment paper or baking spray to ensure the loaf releases easily.
  • Dissolve coffee granules well in buttermilk for the smoothest flavor.
  • Do not overbake—check at 50 minutes to avoid a dry loaf.
  • Allow bread to cool fully before frosting, or the frosting will melt.
  • The frosting can be made in advance and refrigerated until needed.