Print

Easy Pumpkin Spice Latte Loaf Cake Recipe

pumpkin spice latte loaf cake - featured image
Print Recipe

This Cozy Pumpkin Spice Latte Loaf Cake combines the warmth of fall spices, the subtle kick of coffee, and the moist, tender crumb of a perfect pumpkin bread. It’s for those nights when you want the comfort of a latte but you’re already in your pajamas.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 tablespoons instant coffee granules, dissolved in 2 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • For the Coffee Glaze:
  • 1 cup (120g) powdered sugar
  • 1 teaspoon instant coffee granules, dissolved in 2 tablespoons warm water
  • 1–2 tablespoons milk (dairy or non-dairy)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line it with a strip of parchment paper that hangs over the long sides.
  2. In a medium bowl, whisk together 1 ¾ cups (210g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon allspice.
  3. In a small bowl or measuring cup, dissolve 2 tablespoons of instant coffee granules in 2 tablespoons of warm water. Stir until the granules are completely dissolved. Set aside.
  4. In a large bowl, combine 1 cup (200g) granulated sugar, ½ cup (100g) packed brown sugar, 1 cup (240g) pumpkin puree, 2 large eggs, ½ cup (120ml) vegetable oil, 1 teaspoon vanilla extract, and the dissolved coffee mixture. Whisk until smooth.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread into an even layer. Bake at 350°F (175°C) for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the loaf cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift it out of the pan and transfer to the wire rack to cool completely.
  8. While the loaf is cooling, make the coffee glaze: In a small bowl, dissolve 1 teaspoon of instant coffee granules in 2 tablespoons of warm water. Add 1 cup (120g) powdered sugar and ½ teaspoon vanilla extract. Whisk until smooth. Add milk, 1 tablespoon at a time, until the glaze reaches a pourable consistency.
  9. Once the loaf is completely cool, drizzle the glaze over the top. Let it set for about 10 minutes before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check for doneness with a toothpick. Let it cool completely before glazing. Toast your spices for extra flavor.

Nutrition

Keywords: pumpkin spice latte, loaf cake, pumpkin bread, fall baking, coffee cake, easy recipe

Find it online: https://junomeals.com/easy-pumpkin-spice-latte-loaf-cake-recipe/