Print

Cozy Pumpkin Spice Latte Loaf Cake: Easy Fall Treat

pumpkin spice latte loaf cake - featured image
Print Recipe

This moist and tender loaf cake combines the warm flavors of pumpkin spice latte with real coffee for a cozy fall treat. It’s quick to make with simple ingredients and perfect for any autumn gathering.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons strong brewed coffee, cooled
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving a little overhang on the long sides. Lightly grease the short sides with a bit of oil or butter.
  2. Brew your coffee and let it cool. Make about ⅓ cup of strong coffee — you’ll use ¼ cup in the batter and the rest for the glaze. If using instant espresso powder, dissolve 1 tablespoon in ¼ cup hot water and set aside. Let it cool to room temperature.
  3. Whisk the dry ingredients together. In a medium bowl, combine 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Whisk until evenly distributed.
  4. Mix the wet ingredients. In a large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil and whisk until combined. Add 2 room-temperature eggs, one at a time, whisking well after each. Then add 1 cup pumpkin puree, ¼ cup cooled coffee, and 1 teaspoon vanilla extract. Whisk until smooth and uniform.
  5. Combine wet and dry ingredients. Pour the dry ingredients into the wet mixture. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay — do not overmix.
  6. Pour the batter into the prepared pan. Use your spatula to spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. If it’s still wet, bake for another 5 minutes and check again. The top should be golden brown and spring back when lightly touched.
  8. Cool in the pan for 15 minutes. Then use the parchment paper handles to lift the cake out and transfer it to a wire rack. Let it cool completely before glazing — at least 1 hour.
  9. Make the glaze. In a small bowl, whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons of the cooled coffee. Add the third tablespoon if you want a thinner consistency. Drizzle over the cooled cake using a spoon or a piping bag with a small tip.
  10. Let the glaze set for 10-15 minutes. Then slice and serve.

Notes

Don’t overmix the batter to avoid a dense cake. Use room temperature ingredients for best results. Check doneness with a thermometer (200-205°F). Let the cake cool completely before glazing. Toast the spices for extra flavor if desired.

Nutrition

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

Find it online: https://spoonluma.com/cozy-pumpkin-spice-latte-loaf-cake-easy-fall-treat/