Pumpkin Spice Latte Bread
All the classic flavor of a pumpkin spice latte, captured in tender, moist pumpkin bread and smooth, rich espresso glaze.
Ingredients
Espresso Glaze
- 1 ½ cups powdered sugar
- 4 tbsp freshly brewed espresso or strong coffee
- ½ tbsp instant espresso powder
- ¼ tsp kosher salt
- ½ tsp vanilla extract
Pumpkin Spice Bread
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 6 tbsp salted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree
Instructions
Espresso Glaze
- Whisk together the powdered sugar, espresso, espresso powder, salt, and vanilla extract until a glaze forms. If the glaze is too thick, add a little milk, 1 teaspoon at a time. If the glaze is too thin, whisk in more powdered sugar, 1 tablespoon at a time.
Pumpkin Spice Bread
- Preheat the oven to 325°F.
- In a bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves, nutmeg, and ginger.
- In a separate bowl, using a hand mixer or whisk, beat the butter and sugar until well combined. Whisk in the egg until completely smooth. Stir in the pumpkin.
- Whisk the flour mixture into the wet ingredients about ¼ cup at a time, until just combined.
- Pour the batter into a greased loaf pan. Bake for 1 hour 10 minutes to 1 hour 25 minutes, or until a knife inserted into the center comes out clean.
- When the bread is finished baking, allow it to cool in the pan for about 15 minutes before removing to a wire rack. Allow to cool completely, about 2 hours, before glazing.
- When the bread is cool, drizzle the espresso glaze over the top until covered.
- Allow the glaze to set at least 30 minutes. Slice and serve.