Super moist and infused with coffee and pumpkin spice, this pumpkin spice latte bread will be your new favorite pumpkin bread to bake all season long. As it bakes your house fills with the warm and cozy scent of fall. Each bite tastes like everything you love about fall and it’s made gluten and dairy-free.

To me, pumpkin bread is the queen of all fall baked goods. There’s simply nothing better than a moist and fluffy piece of pumpkin bread topped with creamy almond butter or pumpkin spice cream cheese with a cup of my version of a Starbuck’s pumpkin cream cold brew (made dairy-free!) on a cozy fall morning. I live for those mornings!

This pumpkin spice bread recipe is truly everything you want and more in a loaf of pumpkin bread. The taste and texture are taken up a notch thanks to the addition of coffee-soaked dates and espresso powder. It’s PSL in bread form and I am here for it all fall long!

Which Gluten-Free Flours to Use

The combination of oat and almond flour makes this pumpkin spice bread recipe super moist and fluffy and keeps it gluten-free. Its texture really reminds me of Starbuck’s pumpkin bread, and Rob even said it tastes better than Starbuck’s pumpkin bread which is truly the ultimate compliment!

Note, not all oat flour is gluten free, so be sure to read the label if you are looking to keep this loaf gluten free. And although I would classify this as a treat, you can feel good knowing this pumpkin coffee loaf packs extra nutrition from pumpkin puree, oat and almond flour, coffee (hello antioxidants!) and dates.

While I haven’t tested all the pumpkin bread recipes out there, I can honestly say I’ve never had one as good as this one turned out!

Pumpkin Puree – About LIBBY’S 100% PURE PUMPKIN

This pumpkin spice loaf uses almost an entire can of pumpkin puree. Libby’s 100% Pure Pumpkin is what I use in all of my pumpkin recipes –they’re the only ones I trust when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

Ingredients for this Pumpkin Spice Latte Bread Recipe

• Libby’s 100% Pure Pumpkin
• Brewed Coffee
• Pitted Dates
• Oat Flour
• Blanched Almond Flour
• Baking Powder
• Baking Soda
• Salt
• Vanilla Extract
• Pumpkin Pie Spice
• Espresso Powder
• Light Brown Sugar – you can definitely use coconut sugar if you prefer.
• Coconut Oil

equipment / utensils

• mixing bowls
• 9X5 bread pan
• small saucepan
• hand-held or stand mixer
• whisk

How to Make Pumpkin Spice Latte Bread

Making this pumpkin spice loaf is pretty easy and doesn’t require too many steps!

1. Preheat the oven to 350 degrees F. and grease a 9X5 baking pan with cooking spay (just on the bottom, not up the sides).
2. Start by roughly chopping the dates and adding them to a small saucepan with the coffee. Heat on low for about 5-7 minutes. Remove from heat and stir in 1/2 tsp. baking soda. Let cool and thicken while you prepare the other ingredients.
3. In a medium-sized bowl whisk together the dry ingredients: oat flour, almond flour, pumpkin spice, baking powder, baking soda, salt, and espresso powder.
4. In a large bowl with a hand-held mixer (or using a stand mixer) cream coconut oil and brown sugar together. Next, add in each egg one at a time and vanilla extract. Then add in pumpkin puree and 1/3 cup of the coffee date mixture, mixing until fully combined.
5. Add the dry ingredients to the wet and stir together using a wooden spoon until JUST combined. Do not over mix. Pour the batter into the prepared baking pan and bake for 50-55 minutes until a toothpick comes out mostly clean with just a couple of crumbs attached.

Ways to Use Leftover Pumpkin Puree

You will have a little pumpkin puree leftover when making this recipe (about 1/4 cup), don’t toss it! Here are a few ways you can use leftover pumpkin puree

• freeze it in an ice cube tray to pop into soups or smoothies later
• add it to a frozen pumpkin smoothie
• add it to pumpkin flax overnight oats
• add it to pumpkin snickerdoodle energy bites
• share it with your dog or make these pumpkin peanut butter dog treats! Pumpkin is very good for dogs and can help when they are having any tummy troubles.

For more pumpkin everything all fall long be sure to follow me @onceuponapumpkin!

Pumpkin Spice Latte Bread

Maggie Michalczyk, RDN

Pumpkin spice latte bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates for a taste that’s reminiscent of a PSL! Perfect with a cup of pumpkin coffee in the fall, I know you’ll love this pumpkin bread recipe for years to come! 

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 8 hrs 10 mins

Servings 9 slices

Ingredients

  

• 1/2 cup brewed coffee
• 6 pitted medjool dates roughly chopped
• ½ tsp. baking soda
• 1 ½ cup oat flour
• 1 ½ cup blanched almond flour
• 2 tsp. pumpkin pie spice
• 1 tsp. espresso powder
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt
• ¾ cup light brown sugar
• ¼ cup coconut oil melted
• 1 ½ tsp. vanilla extract
• 2 eggs
• 1 ½ cup LIBBY’S 100% PURE PUMPKIN

Instructions

 

• Preheat the oven to 350 degrees F. Grease a 9X5 baking pan with cooking spray. Only on the bottom and not up the sides of the pan. 
• In a small saucepan add coffee and chopped dates and let simmer over low heat for about 5 minutes. 
• Remove from heat and stir in ½ tsp. baking soda. Let cool while you prepare the bread. You can place it in the fridge for a few minutes to help cool it down faster.
• In a medium-sized bowl whisk together the oat flour, almond flour, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt. Set aside.
• In a separate medium-sized bowl use a hand-held mixer to cream the light brown sugar and melted coconut oil. Add in vanilla extract and eggs one at a time mixing after each one.
• Next add the pumpkin puree and coffee date mixture mixing until just a few date pieces are visible throughout the mixture.
• Add the dry ingredients to the wet and use a wooden spoon to gently mix until just combined, careful not to over mix.
• Add the batter to the greased baking pan and place in the oven on the center rack. Bake for 50-55 minutes until a toothpick comes out mainly clean with just a few crumbs attached. Let cool completely before slicing.

Notes

Store pumpkin bread covered in the fridge for 3-4 days.

Keyword pumpkin spice latte bread; pumpkin coffee bread; pumpkin spice bread

This recipe was proudly created in partnership with Libby’s. I hope you love it!

More Pumpkin Spice Recipes You’re Sure to Fall In Love With

• Pumpkin Cream Cold Brew {DF}
• Cinnamon Swirl Pumpkin Bread
• Pumpkin Cookie Protein Balls {GF & DF}
• Pumpkin S’mores Cookies {GF & DF}
• Healthy Pumpkin Zucchini Bread
• Pumpkin Spice Oat Milk Latte {GF & DF}

Want a PSL flavor in a pie form instead? Try this Pumpkin Spice Latte Pie.

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