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Pumpkin Recipes

Pumpkin Spice Latte Bread

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.

pumpkin spice bread recipe

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

best healthy pumpkin bread

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

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

moist & fluffy pumpkin spice latte bread

Moist-Fluffy-Pumpkin-Spice-Latte-Bread

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! 
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

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

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pumpkin spice bread
Dairy Free Pumpkin Recipes

Pumpkin Cream Cold Brew (Starbucks Copycat)

Pumpkin cream cold brew is the fall drink of your dreams! Super-silky smooth and full of that pumpkin flavor we all know and love, you’ll fall in love with this homemade (and dairy-free) cold brew recipe!

Pumpkin Cream Cold Brew (Starbucks Copycat)

It truly is not pumpkin season until you’ve had your first pumpkin coffee. And although it might still be 90 degrees out where you are (it is here for me!), once you take that first sip suddenly it’s all about boots, cozy sweaters, pumpkin patches, and baking a loaf of pumpkin bread — am I right or am I right?!

If you follow me on Instagram then you know I’m a fan of pumpkin year-round, and especially in the fall. I saw a funny meme the other day that said there are only two seasons. Fall and waiting for fall. I couldn’t agree more!

My Version vs. Starbucks

Pumpkin coffee truly signifies the start of the season, which is why I’m excited to share this recipe with you that could truly give Starbucks a run for its money. Made dairy free (theirs is not), lower in sugar (theirs has 31g) and cheaper (I didn’t calculate cause math’s not my thing but I’m assuming here!). I know you’ll love it!

So let’s start at the beginning and make this delicious pumpkin coffee drink at home!

What is pumpkin cream cold brew?

New in 2019, the pumpkin cream cold brew is Starbuck’s newest addition to the pumpkin spice latte family. They describe it as a “super smooth fall treat” and I’ve got to say I totally agree. The pumpkin cream cold foam is uber silky and super pumpkin-y.

It’s essentially cold brew coffee (ice, with brewed coffee) with vanilla syrup added, and topped with pumpkin cream cold foam topping which is made from cream and pumpkin spice sauce.

If you haven’t tried it and love all things pumpkin, you simply must. But for the days you want to make coffee at home, this recipe is the perfect stand in!

ingredients for pumpkin cream cold brew
note: your pumpkin puree doesn’t have to be organic for this recipe

PUMPKIN COLD BREW INGREDIENTS

  • Cold brew or iced coffee. Starbucks uses cold brew in the traditional drink but you could totally use iced coffee too. I used Califia Farms
  • Unsweetened oat milk or other non-dairy or dairy milk of your choice. I used oat milk in this recipe because it has a higher fat content than other non-dairy milks like almond, making it thicker and giving it those silky-smooth vibes. I ended up testing this recipe with two different oat milks and it worked well with both.. My very favorite oat milk to use for coffee is this one. I also think this recipe would work really well with this Califia Farms Almond Milk Creamer. It’s on the thicker side and dairy free. I usually find it at Whole Foods or Target.
  • Pumpkin puree. Hopefully you’ve stocked up because if you’re going to make any recipe you see on this blog you’re going to need it! P.S. make sure it’s pumpkin puree and not pumpkin pie mix.
  • Maple syrup. Honey would also be a great natural sweetener to use in this recipe.
  • Pumpkin spice or cinnamon. Either will work! If you can’t find pumpkin spice you can definitely make your own or use cinnamon.
  • Vanilla extract. The Starbucks version contains vanilla syrup. I’m lightening things up and adding no sugar by using vanilla extract.
  • Salt. Trust me on this one you need a pinch of salt to really bring out those crispy fall flavors

equipment needed to make this coffee recipe:

  • Milk frotherthis is the one I have. I use it everyday and love it! This hand-held frother would also work!
  • Small saucepan
  • Whisk
pumpkin cream cold foam

how to make pumpkin cream cold brew coffee

  1. Make the pumpkin cream cold foam. Combine the ingredients for the pumpkin cream cold foam in a small saucepan. Whisk until combined, remove from heat, transfer to a cup and refrigerate to let cool.
  2. Get your cold brew ready. Pour a glass of cold brew or iced coffee.
  3. Froth the pumpkin cream cold foam. Add the pumpkin cream to a frother or use a hand- held frother to get it nice and frothy (a high-speed blender on the highest setting would also work).
  4. Put it together and start sipping! Pour the pumpkin cream over the cold brew, top with extra pumpkin spice, and enjoy! The cold foam will slightly mix with the coffee.

nutrition of Starbucks’ version

According to Starbucks a grande pumpkin cream cold brew has 250 calories, 12g fat, 31g carb, 31g of sugar and 3g of protein. Because the sugar is so high, I would definitely put this drink in the treat category vs. an everyday type of drink! My recipe is lower in sugar and calories if you’re looking for a healthier alternative.

Is the pumpkin cream cold brew made dairy-free at Starbucks?!

Unfortunately no, because the it is made with cream it’s not dairy free and as of right now there isn’t a way to order it dairy free.

best homemade pumpkin coffee recipe

how I order at starbucks

I want to get one thing straight – although I’m a dietitian, I’m not the food police! That said, I don’t think it’s the worst thing if you want to treat yourself to the real version of this drink a few times during the season. I just don’t think it’s an everyday kind of thing.

Here’s how I would order it if I want something that’s less sweet, and dairy free but still full of pumpkin flavor: tall light pumpkin spice topping with 1 pump of vanilla syrup OR 1/2 pump OR no vanilla syrup OR 1 pump sugar-free vanilla syrup.

A grande would have 2-3 pumps of syrup in it, which is way too much in my opinion taste and sugar wise! I think one or half would definitely do the trick if you’re looking for something less sweet.

pumpkin recipes to pair with pumpkin coffee

Sip on your pumpkin coffee and enjoy one of these healthy pumpkin recipes all fall long! Whether hitting the pumpkin patch or just taking in the season, enjoy the season a little more with these you’re sure to fall in love with!

If you like this pumpkin coffee drink recipe, be sure to check out this recipe for a hot pumpkin spice oat milk latte and this video on how I make it.

best Starbucks copycat pumpkin cream cold brew
starbucks copycat pumpkin cream cold brew recipe

Pumpkin Cream Cold Brew

Maggie Michalczyk, RDN
Pumpkin cream cold brew is the fall drink of your dreams! Super silky-smooth and full of that pumpkin flavor we all know and love, you'll fall in love with this homemade (and dairy-free) recipe that's better than Starbucks! 
Prep Time 5 mins
Cook Time 5 mins
Servings 1 serving

Ingredients
  

Pumpkin cold foam:

  • 1 cup oat milk
  • 1 1/2 tbsp. pumpkin puree
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin spice or cinnamon
  • 1 tsp. vanilla
  • pinch of salt
  • pumpkin cold foam cold brew:
  • 1 cup cold brew coffee or iced coffee
  • 1/4 cup pumpkin cream cold brew
  • handful of ice
  • sprinkle of pumpkin spice

Instructions
 

  • In a small saucepan combine the oat milk, pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt over low to medium heat. Whisk to combine until the sugar is completely dissolved and it's slightly steaming but not boiling. Do not boil!**
  • Remove from heat and pour into a glass. Refrigerate for 5-10 minutes. 
  • Remove from the fridge and add to a milk frother or use a hand-held wand to froth the milk mixture until nice and frothy.
  • Pour on top of a glass of iced cold brew, top with a pinch of pumpkin spice and enjoy! Cold pumpkin foam can be stored in the fridge for up to a day but may need to be re-frothed. 

Notes

** Alternatively you can whisk the ingredients together in a small bowl until combined without heating in a saucepan. Then froth and refrigerate and continue to the last steps. 
Keyword pumpkin cream cold brew; starbucks pumpkin cream cold brew; pumpkin spice latte

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dairy free pumpkin cream cold brew recipe
Pumpkin Recipes

Pumpkin Spice Whipped Coffee

Get a little fancy with this pumpkin spice whipped coffee recipe that’s perfect for fall! Inspired by the Dalgona coffee trend that nearly broke the internet, this dairy-free version is perfect if you love pumpkin coffee!

Silky smooth and whipped to perfection with hints of pumpkin and pumpkin spice swirled about, you absolutely have to try this pumpkin spice whipped coffee for fall!

I must say, I never got on board with the Dalgona (aka whipped) coffee trend that swept the Internet in the spring, but I was curious to see if a pumpkin version would turn out and if it would be good!

If you follow me on Instagram, then you know that I’m all about pumpkin everything and there’s basically nothing I won’t put pumpkin into! I just love how versatile and delicious it is year round and especially in the fall!

Nothing screams fall more than pumpkin coffee, am I right?! And if you’re a pumpkin spice latte lover, I know you will like this pumpkin whipped coffee version too! Starbucks has nothing on it (I do love the pumpkin cream cold brew from Starbucks though and order mine without vanilla syrup!)

pumpkin spiced whipped coffe

What is whipped coffee?

Whipped coffee, also known as Dalgona coffee was the Tiktock craze that swept the nation earlier this spring. I almost think it should be called inside out coffee because you’re basically putting the coffee on top of the milk! Using a mixer, you whip instant coffee with water, sugar and in this case pumpkin to get a fluffy, whipped cream like texture that’s extra silky smooth!

pumpkin spice whipped coffee ingredients

  • instant espresso coffee (any brand will work)
  • pumpkin puree
  • water
  • coconut sugar – without the sugar this coffee would be super bitter!
  • collagen (optional; I love this unflavored collagen from mindbodygreen)
  • pumpkin pie spice or cinnamon
  • milk of choice (I like using unsweetened almond milk or oat milk for a dairy-free option in this case)
  • ice

equipment/ utensils:

how to make pumpkin spice whipped coffee

how to make pumpkin spice whipped coffee

Making whipped coffee is easier than you might have thought but does take a little bit of patience!

  1. Boil the water. You will only need 2 tbsp. of water for this recipe, however I recommend boiling about a cup or so in a small saucepan so it’s easy to measure out with a tablespoon.
  2. Add the coffee and the water to the bowl of a stand mixer. While the water is boiling, add 2 tbsp. of instant coffee to the bowl of a stand mixer. Add the boiling water next so that it interacts with the coffee.
  3. Add the coconut sugar, pumpkin puree and collagen if using. Add the rest of the ingredients directly on top of the coffee and water.
  4. Whisk on high for 4-5 minutes. Here’s where the patience comes in! It will take a few minutes for the mixture to start getting thick and whipped cream like. Make sure your mixer is on one of the highest speeds and that you’re using the whisk attachment.
  5. Prepare your milk over ice. For this recipe I like using unsweetened almond milk or oat milk. Get it ready while your coffee is whipping.
  6. Spoon whipped coffee on top of milk. The coffee will start mixing together with the milk, that’s fine!
  7. Sprinkle pumpkin pie spice on top. Mix together and enjoy!

Check out this version of pumpkin spice whipped coffee that I made with collagen for mindbodygreen!

pumpkin spiced whipped coffee

Pumpkin Spice Whipped Coffee

Maggie Michalczyk, RDN
Pumpkin spice whipped coffee is a delicious and fun coffee drink, perfect for fall! It feels like a fancy coffeehouse drink that is easy to make at home! 
Prep Time 2 mins
Cook Time 5 mins
Servings 1 serving

Ingredients
  

  • 2 tbsp. instant espresso coffee
  • 2 tbsp. boiling water
  • 2 tbsp. coconut sugar
  • 1 tbsp. pumpkin puree
  • 1 tbsp. collagen optional
  • dash of pumpkin pie spice

Instructions
 

  •  In a small saucepan boil the water. I recommend boiling a cup or so of water so that it's easy to portion out with a tablespoon.
  • While the water is boiling, add the espresso powder to a stand mixer with the whisk attachment.
  • Pour the water directly over the coffee, and then add the coconut sugar, pumpkin puree and collagen if using.
  • Whisk on high for 4-5 minutes until the coffee mixer starts to look like whipped cream. 
  • In the meantime, prepare a glass or jar of milk over ice.
  • Spoon the whipped coffee over the milk, sprinkle extra pumpkin pie spice on top, mix together with a spoon or straw and enjoy! 
  •  
Keyword pumpkin spiced whipped coffee

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Dalgona coffee with pumpkin and pumpkin spice
Pumpkin Dessert

Mini Pumpkin Spice Latte Pie Bites

Thanksgiving dessert. I say you either love making it from scratch or you prefer buying something pre-made at the store and calling it a day. Me? I sometimes like a little bit of both which is where these mini pumpkin spice latte pie bites come in. They’re great in terms of portion size considering there will probably be many other desserts decorating your holiday table and the part that you do have to make is simple.

 

mini pumpkin spice latte pie bites

 

Not only do they look super cute on the table but the addition of the espresso to the pumpkin pie batter gives it a hint of that pumpkin spice latte taste! I showed this dessert last year on The Jam during a segment highlighting healthy pumpkin treats for Thanksgiving  because compared to a full piece of pumpkin pie, these bites come in at less than half the calories.

I’m a big fan of my classic pumpkin swirl cheesecake (recipe available in the Once Upon a Pumpkin Cookbook!) as a Thanksgiving dessert, but not everyone is a cheesecake fan, which is why having something like these mini pumpkin pies helps to satisfy everyones ideal dessert craving.  Get creative with topping or stick to the original fall flavors of pecans and pumpkin seeds like I did here! A little dollop of whipped cream would also make for the perfect topping to this mini pumpkin spice latte pie bites.

mini pumpkin spice latte pie bites

mini pumpkin spice latte pie bites

Mini Pumpkin Spice Latte Pies

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 20 mins
Servings 18 mini pies

Ingredients
  

  • 1 package store-bought mini pie shells*
  • 3/4 cup canned pumpkin
  • 2 tbsp. espresso
  • 2 tbsp. pumpkin spice coffee creamer or half & half
  • 1/4 cup light brown sugar
  • 1 egg lightly beaten
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • pecan pieces or pumpkin seeds for topping

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine pumpkin, brown sugar, pumpkin pie spice, salt, egg, espresso, and creamer. Mix well.
  • In the meantime, add mini pie crusts to a muffin tin coated in coconut oil or cooking spray.
  • Spoon about 2 tbsp. of the filling into each of the muffin tins.
  • Sprinkle pecan pieces and or pumpkin on top and bake for 30 minutes until golden brown.
  • Cool on a wire rack and enjoy!

Notes

If you can't find mini pie shells, use a regular pie crust and cut out mini circles. Add filling and gently fold the corners up so they resemble mini cups.

XOXO 

MAGGIE 

 

 

Pin these Mini Pumpkin Spice Latte Pie Bites for later!

mini pumpkin spice latte pie bites