Pumpkin Latte Bread Recipe

There were several factors that propelled the making of this bread.  First of all it’s fall.  {In my world, fall begins when I get sick of summer—so early to mid August.  By the time September rolls around, my fall is half way over!  Did I mention that my winter begins in November?}  Also, as I have divulged a time or twelve, my boys and I grew our very first pumpkin patch this year.  It yielded exactly four pumpkins, but they were lovely speckled sugar pumpkins that were ripe for roasting and pureeing.  Lastly—and perhaps most importantly—my pumpkin lattes just weren’t working for me this year.  Approximately two and a half years ago, I began making my own  almond milk lattes during a vegan phase.  The vegan part didn’t stick, but the almond milk did.  And it has forever ruined Starbucks, Coffee Bean and every other indulgent, caffeinated escape from reality for me ever since.  It tastes better and creamier, and when you use stevia, it is 40 calories for a grande size.  40 CALORIES!!  Last year I made my own pumpkin latte with puree and spices and, of course, the almond milk.  But I just can’t seem to nail it this time around.  It’s kind of grainy and not as creamy, and after a few morning like this, I was forlorn.  Torn between my devotion to almond milk and intense love of all things nostalgically fall and pumpkin-y, the epitome of which is the pumpkin latte.

Fortunately, fate stepped in with a craving for bread pudding.  After a little poking around, I had found several fall-inspired ideas that my mind subconsciously wrapped into one: Pumpkin Latte Bread.  The irony is not lost on me that I am not willing sacrifice 100 for an actual latte, but will devote a few hundred to a slice of bread.  But that’s who I am.  If you are willing to indulge in my madness, your reward will be perfectly spiced and moist pumpkin yumminess with the unmistakable hint of coffee.

I used coconut oil because it my baking fat of choice at the moment.  I have found that is substitutes seamlessly in cookies, cakes, breads and muffins.  If you don’t have/want to use coconut oil, half softened butter and half vegetable oil would probably be best in this recipe.  This recipe makes one loaf.  I have found it best to double it if you want to get your fair share 😉


  • 2/3 cup warm milk
  • 1 tablespoon instant coffee granules {if you have a Trader Joe’s nearby, their instant coffee is perfecto}
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup coconut oil {or 4 tbl of room temperature butter and 1/4 cup vegetable oil}
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 1 cup unsweetened pumpkin puree
  • 2 large eggs


  1. Preheat the oven to 350 degrees F.  Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
  2. Mix the instant coffee into warm milk and stir until dissolved.  Set aside.
  3. Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
  4. Beat softened butter (if using), sugar, and oil at high speed for about 1 minute scraping down the sides when needed.
  5. Add the pumpkin puree and mix until well combined.
  6. Add the eggs, one at a time, and mix until just incorporated.
  7. At low speed, alternatively add the flour mixture and milk mixture {ending on flour}.  Mix until just combined.
  8. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes in my oven.
  9. Let cool and devour.

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