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Pumpkin spice bread with pumpkins.

Pumpkin Spice Latte Bread

A spiced pumpkin bread topped with pumpkin seeds and drizzled with a three-ingredient coffee glaze. An autumnal treat that rivals your fave PSL.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 1 loaf
Course: Breakfast/Dessert
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • loaf pan, approx 8"x4"

Method
 

  1. Preheat oven to 350°F.
  2. Combine wet ingredients and dry ingredients in separate bowls. Be sure to break up any chunks in the brown sugar.
  3. Make a well in the bowl of dry ingredients and add the wet ingredients. Mix together until combined. Do not overmix.
  4. Grease loaf pan or line with parchment paper for easy removal.
  5. 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.
  6. To prepare glaze, whisk together instant coffee and butter. Then whisk in powdered sugar.
  7. When loaf cools, top with glaze. Serve when the glaze has set!