Spiced Pumpkin Latte Loaf (Printable)

A moist loaf combining pumpkin puree, autumn spices, and coffee for a warm comforting treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground nutmeg
08 - ¼ teaspoon ground cloves

→ Wet Ingredients

09 - ¾ cup granulated sugar
10 - ½ cup packed light brown sugar
11 - ½ cup vegetable oil
12 - 2 large eggs, room temperature
13 - 1 cup pumpkin puree (not pumpkin pie filling)
14 - ⅓ cup strong brewed coffee, cooled
15 - 1 teaspoon vanilla extract

→ Optional Topping

16 - 2 tablespoons pumpkin seeds or chopped pecans

# How To Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
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.
05 - Stir in pumpkin puree, cooled brewed coffee, and vanilla extract until fully combined.
06 - Gradually fold the dry mixture into the wet ingredients, mixing just until no streaks remain.
07 - Pour batter into prepared pan and sprinkle with pumpkin seeds or chopped pecans if desired.
08 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Tips from dashanddishes:

01 -
  • It's genuinely moist inside—no dry crumbles, just tender crumb that stays soft for days.
  • The coffee deepens the spice flavors in a way that surprises people; they taste "pumpkin" before they taste "coffee," but both work together.
  • One loaf feeds a crowd, and it requires zero fancy technique.
02 -
  • Using pumpkin pie filling instead of pure pumpkin puree will throw off the sweetness balance and add unwanted spices—I learned this the hard way and ended up with a cake that tasted almost too autumn-heavy.
  • Room temperature eggs and cooled coffee aren't just nice-to-haves; they're what prevent the batter from looking curdled and keep the texture silky rather than rubbery.
  • A toothpick test works, but watch for the difference between a few moist crumbs and actual wet batter—the cake will continue to set as it cools.
03 -
  • Measure your flour by spooning it into your measuring cup and leveling with a knife—scooping directly adds up to 20% more flour than you need, which dries out the cake.
  • This cake is forgiving, but don't overmix once you add the dry ingredients; a few lumps are fine and will bake out.

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