If you wait all year for the pumpkin cold brew, this pumpkin spice latte bread will be your new best friend. It has warm spices, a sweet flavor, and bold coffee, all baked into a loaf that you can slice and share anytime.
The post for pumpkin spice latte bread was first published in October 2017. It was updated and republished in October 2025.
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The moment fall arrives, I'm all about cozy vibes. Sweatshirts, leggings, and yes, a pumpkin cream cold brew almost every day. I love that it's finally pumpkin spice season!
I bake a loaf of this pumpkin chocolate chip bread every single year. It's the perfect snack to enjoy with my favorite cup of coffee.
This year, I wanted to mix things up by combining the warm flavors of my pumpkin loaf with the rich flavors of fall coffee. The result is this pumpkin spice latte bread with a coffee glaze. It's a simple, sweet take on the fall drink we all look forward to.
The base of the bread is a classic pumpkin loaf that's moist and full of cozy spices with a hint of caffeine. The fun coffee shop twist comes after baking, when I spread coffee frosting on top, then add chopped espresso beans.
Why Make A Pumpkin Bread Recipe with Coffee
Whether you are baking a loaf for brunch or treating yourself, this recipe is a hit every time. Let's be honest, pumpkin spice and coffee were always meant to be together.
- It's basically pumpkin cold brew in the shape of pumpkin spice bread.
- The coffee flavor helps balance the sweetness and adds a bold depth.
- Chopped coffee beans give it a fun, crunchy finish. Plus, who doesn't want a little extra buzz?
- The bread is easy to make and perfect for sharing or storing in the freezer for later.
Main Ingredients
Simple, cozy, and always a hit, this pumpkin latte bread comes together with ingredients you already have. Keep canned pumpkin on hand for a loaf whenever the cravings hit.
- Sugar: A mixture of granulated and brown sugar sweetens the bread.
- Canola Oil: Gives the bread a moist, tender crumb and a light, fluffy texture.
- Real Pumpkin Puree: Buy the pure canned pumpkin, not the pumpkin pie filling.
- Leavening: Baking soda and baking powder provide the lift as the bread bakes.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, and cloves adds a rich depth and delicious fall flavor.
- All-purpose Flour: Spoon and fluff, or use a digital scale to add the correct amount.
- Milk: Adds moisture to the batter.
- Instant Coffee Granules: They dissolve best in liquids.
- Topping: I used powdered sugar and cooled coffee to make a sweet glaze for the top of the bread. Add chopped chocolate-covered espresso beans for a fancy garnish.
How To Make Pumpkin Spice Latte Bread
With very little work, you can have a loaf of coffee pumpkin bread baking in your oven. Here's an overview of the steps:
- Mix the wet ingredients. Pour the sugar and oil into a large bowl and mix until combined. Add the eggs and pumpkin, then mix again.
- Add the dry ingredients. Whisk the flour, spices, salt, instant coffee, baking powder, and baking soda in a bowl. Slowly mix the flour mixture and milk into the pumpkin, using a spatula to scrape the sides of the bowl.
- Bake and cool. Spoon the batter into a prepared 9x5 loaf pan. Bake until a skewer inserted in the center comes out with a few crumbs. Remove and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Add the toppings. Stir the glaze ingredients in a small bowl, then spread them gently over the cooled loaf. Sprinkle chopped espresso beans over the top generously.
Storing and Freezing
- On the Counter: Once the frosting has set, place the loaf in an airtight container. Let it sit at room temperature for 4 to 5 days.
- In the Freezer: Do not add the toppings. Wrap the cooled bread or individual slices in two layers of plastic wrap. Then place them in a freezer bag and store them in the freezer for 2 to 3 months.
- To Thaw: Unwrap the loaf so the condensation doesn't make the loaf soggy. Add the toppings before serving.
BruCrew Tips
- Grease and flour the loaf pan so that the bread will release easily after it finishes baking.
- Avoid overmixing the batter to prevent a dense loaf. Just mix until combined.
- Add one cup of miniature chocolate chips or chopped nuts to give the bread a different flavor.
- Let the quick bread cool completely on a wire rack before adding the frosting. If it is even a little warm, the glaze will melt and drip off.
- Enjoy it as a sweet breakfast or afternoon snack with your favorite tea or pumpkin spice latte.
More Pumpkin Breads
- Pumpkin Pecan Bread
- Chocolate Pumpkin Bread
- Nutella Pumpkin Bread
- Pumpkin Spice Muffins
- Pumpkin Cream Cheese Bread
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Recipe
Pumpkin Spice Latte Bread
This Pumpkin Spice Latte Bread is a great sweet bread to enjoy during the fall months. Enjoy a slice with your favorite coffee drink to start the day.
Ingredients
For the Bread
- ½ cup canola oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoons table salt
- 1 ¾ cup all purpose flour (210g)
- ⅓ cup milk
- 1 tablespoon instant coffee granules
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon + 1 teaspoon cooled coffee
- ¼ cup chopped chocolate covered coffee beans
Instructions
- Preheat the oven to 350°F. Spray an 8 ½ x 4-inch loaf pan with nonstick spray.
- Beat the oil and sugars together. Add the eggs and pumpkin and beat again.
- Stir together the baking powder, baking soda, pumpkin pie spice, salt, and flour.
- Whisk together the milk and coffee granules.
- Add the flour mixture and milk alternately to the pumpkin batter until everything is mixed in.
- Pour the batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with just a few crumbs sticking to it. Remove and let cool for 10 minutes.
- Place a plate on top of the bread and flip it out of the pan. Turn the bread around and let it cool completely.
- Whisk together the powdered sugar and coffee until smooth. Spread on top of the cooled bread.
- Sprinkle with the chopped coffee beans immediately. Let set. Store in a sealed container.
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Mary says
Is it the same portions of stevia to sugar?
Jocelyn says
Yes, I replaced the sugar with Stevia in this recipe. You could use regular sugar in place of it, but that will add more calories to the bread. It may need to bake a few minutes longer too.
Sharlana says
This looks yummy. If I wanted to replace the Stevia with regular sugar would I still just use 3/4 cup sugar then? Thanks!