Spiced Pumpkin Latte Loaf (Printable)

A moist, aromatic pumpkin loaf blended with warm spices and a coffee touch for autumn comfort.

# What goes in:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground nutmeg
08 - ¼ teaspoon ground cloves

→ Wet Ingredients

09 - ¾ cup granulated sugar
10 - ½ cup packed light brown sugar
11 - ½ cup vegetable oil
12 - 2 large eggs, room temperature
13 - 1 cup pumpkin puree (not pumpkin pie filling)
14 - ⅓ cup strong brewed coffee, cooled
15 - 1 teaspoon vanilla extract

→ Optional Topping

16 - 2 tablespoons pumpkin seeds or chopped pecans

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
03 - In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Stir in pumpkin puree, cooled coffee, and vanilla extract until fully combined.
06 - Gradually fold dry ingredients into the wet mixture until just combined, avoiding overmixing.
07 - Pour batter into prepared pan and sprinkle with pumpkin seeds or chopped pecans if desired.
08 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
09 - Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's moist enough to eat plain but fancy enough to serve when people drop by unexpectedly.
  • The coffee deepens the pumpkin without making it taste like dessert masquerading as breakfast.
  • One loaf feeds a crowd and actually tastes better the next day as the flavors settle.
02 -
  • Don't use pumpkin pie filling instead of puree, or you'll end up with a loaf that's overly spiced and too sweet without the balance you're after.
  • Cooling the coffee is non-negotiable because hot liquid will scramble your eggs before the oven even has a chance to bake them.
  • A toothpick test is your best friend here, and if it comes out wet with batter, give it another few minutes rather than yanking it out too early.
03 -
  • If your kitchen is cold, let your eggs sit out for 20 minutes before you start, and warm your pumpkin puree by sitting the can or container in hot water for a minute or two so everything incorporates smoothly.
  • The test loaf I made with melted butter instead of oil came out denser and less forgiving, so don't swap the two even though your instinct might say they're interchangeable.

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