Pumpkin Spice Latte Bread + Coffee Icing
A one-loaf pumpkin spice bread recipe studded with pumpkin seeds and drizzled with a 3-ingredient coffee icing. An autumnal treat that rivals your fave PSL.
This pumpkin spice bread recipe is inspired by none other than the classic Starbucks pumpkin spice latte (PSL). It’s topped with a super simple, three-ingredient coffee icing. A dose of coffee flavor is baked right into the recipe too.
The warmth of the spices, brown sugar and coffee… It is ultra-cozy.
This one-loaf pumpkin bread recipe requires no yeast. No fancy tools. You don’t even need a coffee maker, since this recipe uses instant coffee!
While I LOVE the coffee glaze (I licked the bowl TBH), it is optional. This bread holds its own, no glaze necessary.
This batter makes great pumpkin spice muffins, too. To convert a loaf recipe into a muffin recipe, consider baking for 30 minutes at 375F or 20 minutes at 400F. The Spruce Eats has a great post on converting loaves to muffins.
Fall is just my favorite. It’s when we get to break out the flannels, celebrate Thanksgiving (an entire holiday dedicated to food!), have cheesy pumpkin patch photoshoots with family and friends — and of course — bake pumpkin bread.
When you’re done baking this pumpkin spice bread recipe, why not try my pumpkin banana bread recipe? It’s super moist, fluffy and vegan!
So bust out the fuzzy socks, put on a cozy sweater, light a candle and get in the fall spirit. It’s time for pumpkin bread, baby!
Ingredients To Make Pumpkin Spice Bread
For the pumpkin bread recipe:
- canned pumpkin puree
- brown sugar
- vegetable oil or other neutral-flavored oil
- baking soda
- instant coffee (I used a Colombian roast)
- pumpkin pie spice
- optional: pumpkin seeds for garnish
For the coffee icing:
- instant coffee
- powdered sugar
If you’re looking to go for a richer, more dessert-like loaf, you can swap the vegetable oil used in the batter for butter.
On the flip side, if you’re looking to make this a tad bit healthier, opt for whole wheat flour. The pumpkin, spices and sugar will camouflage the taste.
You can substitute white sugar for brown if that’s what you’ve got, but brown sugar lends this awesome, caramel-y flavor to the batter.
Sprinkling pumpkin seeds adds a super pretty touch to this dish, and I highly recommend! You could also try topping it with nuts, such as walnuts or pecans, or chocolate chips. Yum.
Serving + Storing Pumpkin Bread
Since there is butter in the glaze, I’d suggest storing this bread in the fridge for longevity — but keep it covered to prevent the pumpkin bread from drying out. I prefer my baked goods warm, so I pop it in the microwave for a few seconds to take the chill off.
Here are some tasty pairings that would go great with this pumpkin spice bread:
- Coffee or espresso
- Black tea, such as chai
- Vanilla bean ice cream
- Cream cheese and a drizzle of honey
… But really, there are a million ways to customize your baked goods. Happy baking, friend. And if you give this a try, don’t forget to tag @FeedTheSoulBlog!
Happy fall, y’all!
Pumpkin Spice Latte Bread
- loaf pan, approx 8"x4"
For the pumpkin bread:
- 1 c. canned pumpkin puree
- 1 ¾ c. flour
- 1 ½ c. brown sugar
- 2 Eggs
- ½ c. vegetable oil or other neutral-flavored oil
- 1 tsp. Baking soda
- 1 tbsp. Instant coffee
- 2 tsp. Pumpkin pie spice
- 1 tsp. vanilla
- pinch of salt
- Optional: pumpkin seeds for sprinkling on loaf
For the glaze:
- ¼ c. Powdered sugar
- 2 1/2 tbsp. Instant coffee
- ¼ c. Butter melted and hot
- Preheat oven to 350°F.
- Combine wet ingredients and dry ingredients in separate bowls. Be sure to break up any chunks in the brown sugar.
- Make a well in the bowl of dry ingredients and add the wet ingredients. Mix together until combined. Do not overmix.
- Grease loaf pan or line with parchment paper for easy removal.
- Add to loaf pan and top with pumpkin seeds, if you wish. Bake about an hour, until a toothpick/fork comes out clean when you poke the center of the loaf.
- To prepare glaze, whisk together instant coffee and butter. Then whisk in powdered sugar.
- When loaf cools, top with glaze. Serve when the glaze has set!
MORE PUMPKIN RECIPES:
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