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Cozy Pumpkin Spice Latte Loaf Cake: Easy Fall Recipe

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This cozy pumpkin spice latte loaf cake combines the warmth of pumpkin spice with a subtle espresso kick, creating a moist, tender loaf that’s perfect for fall mornings, afternoon treats, or dessert. It’s quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
  • ¼ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)
  • ½ teaspoon pumpkin pie spice (for streusel)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons strong brewed coffee, cooled (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ¼ cup flour, ¼ cup brown sugar, and ½ teaspoon pumpkin pie spice. Add cold butter pieces and use a fork or fingers to work into coarse crumbs. Refrigerate until needed.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, and 2 teaspoons pumpkin pie spice. Set aside.
  4. Prepare espresso mixture: Dissolve 2 tablespoons instant espresso powder in 2 tablespoons hot water. Stir until smooth and let cool slightly.
  5. Combine wet ingredients: In a medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Whisk in cooled espresso mixture.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. Batter will be thick and slightly fluffy.
  7. Assemble loaf: Pour batter into prepared pan and spread evenly. Sprinkle cold streusel topping over the top without pressing it in.
  8. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too fast, tent with foil at 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  10. Make glaze: Whisk together powdered sugar, brewed coffee, and vanilla extract until smooth. Drizzle over cooled loaf. Let set for 10 minutes before slicing.

Notes

For best texture, use room temperature eggs and pumpkin puree. Don’t overmix the batter. Let loaf cool completely before glazing. Store at room temperature for up to 3 days or freeze unglazed for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and vegan butter.

Nutrition

Keywords: pumpkin spice latte, pumpkin loaf, fall baking, coffee cake, pumpkin dessert, easy pumpkin recipe, streusel loaf

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