Spiced Pumpkin Latte Loaf (Printable Format)

Moist pumpkin loaf infused with warm spices and subtle coffee, ideal for cozy, comforting moments.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 3/4 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs, at room temperature
13 - 1 cup pumpkin puree (not pumpkin pie filling)
14 - 1/3 cup strong brewed coffee, cooled
15 - 1 teaspoon vanilla extract

→ Optional Topping

16 - 2 tablespoons pumpkin seeds or chopped pecans

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
03 - In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth.
04 - Add eggs one at a time, mixing well after each addition to ensure a smooth batter.
05 - Stir in pumpkin puree, cooled coffee, and vanilla extract until fully incorporated.
06 - Fold dry ingredients into wet mixture gradually, mixing gently until no dry streaks remain.
07 - Pour batter into prepared loaf pan and sprinkle optional pumpkin seeds or chopped pecans on top, if desired.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It makes your kitchen smell like the best kind of coffee shop, warm and inviting without any fuss.
  • The texture stays incredibly moist for days, so you can bake it ahead and it only gets better.
  • Youre using real pumpkin and coffee, not artificial flavors, so every bite tastes honest and cozy.
02 -
  • Dont swap canned pumpkin for fresh unless youve roasted and drained it well, or the batter will be too wet and wont bake through properly.
  • Cooling the coffee is essential because hot liquid will scramble the eggs and ruin the texture.
  • If your loaf is browning too quickly on top, tent it loosely with foil halfway through baking.
03 -
  • Toast a slice and spread it with cream cheese or salted butter for an indulgent breakfast treat.
  • If you dont have coffee on hand, substitute with an equal amount of milk or even orange juice for a brighter flavor.
  • For a deeper spice flavor, let the batter rest for ten minutes before pouring it into the pan.

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