Pumpkin Spiced Latte Loaf

By Bessie McDonald-Gussack & Chantal Payette - recipe & food styling

Photos By Louis Albuquerque

pumpkin spiced loaf

Move over banana bread. Not just for fancy coffees during fall season, pumpkin spice flavours are a must-bake for any loaf.  (Makes 10 slices)


  • 1½ cup flour
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • ⅓ cup boiling water
  • 1 tbsp. + 1 tsp. espresso powder, divided
  • 2 eggs, beaten
  • 1 cup pumpkin
  • ½ cup oil
  • 1 tsp + ½ tsp. vanilla, divided
  • ½ cup icing sugar


Preheat oven to 350℉

Spray an 8 x 4-inch loaf pan with cooking spray and line with parchment.

Whisk together first 8 ingredients in a medium bowl.

Stir water and espresso powder in a small bowl; reserve 1 tbsp. Mix eggs, pumpkin, oil and 1 tsp. vanilla in a large bowl. Add remaining espresso mixture and stir to combine. Stir in flour mixture just until combined; do not over mix.

Pour batter into prepared pan and bake 50-60 minutes, until a toothpick inserted in centre comes out clean. Cool 10 minutes in pan before removing to wire cooling rack. Cool completely.

Mix icing sugar with reserved coffee mixture and remaining vanilla. Drizzle over cake before serving.