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Easy Pumpkin Spice Latte Loaf Cake Recipe

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This pumpkin spice latte loaf cake is a warm, spiced, coffee-kissed treat that tastes like your favorite fall drink. It’s tender, moist, and topped with a buttery streusel and a simple glaze, perfect for a Tuesday night craving.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin purée (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 tablespoons instant coffee granules
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes (for streusel)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of cinnamon (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Move a rack to the middle position. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Spray exposed ends with non-stick spray.
  2. In a small bowl, stir instant coffee granules into hot water until dissolved. Set aside to cool slightly.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. In a large bowl, whisk together granulated sugar, brown sugar, pumpkin purée, vegetable oil, eggs, vanilla extract, and dissolved coffee mixture until smooth and well combined.
  5. Add dry mixture to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. In a small bowl, combine flour, brown sugar, and cinnamon for streusel. Add cold butter cubes and use a pastry cutter or fingers to work butter into dry mix until it resembles coarse sand with a few pea-sized butter bits.
  7. Pour batter into prepared loaf pan and spread even. Sprinkle streusel topping evenly over batter and press down gently.
  8. Bake for 50–60 minutes. At 45 minutes, check if top is browning too fast; tent with foil if needed. Loaf is done when a toothpick inserted into center comes out clean or with a few moist crumbs.
  9. Let loaf cool in pan on a wire rack for 15 minutes. Use parchment sling to lift out and transfer to rack to cool completely.
  10. Once completely cool, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over loaf and sprinkle with a pinch of cinnamon. Let glaze set for about 10 minutes before slicing.

Notes

Don’t overmix the batter. Check pumpkin purée for excess moisture. Use room temperature eggs. Bloom the coffee for best flavor. Let loaf cool completely before slicing. Store wrapped at room temperature for up to 4 days. Freeze unglazed loaf for up to 3 months.

Nutrition

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

Find it online: https://tastytuck.com/easy-pumpkin-spice-latte-loaf-cake-recipe/