A pumpkin spice latte is a specialty to the fall season, and now that it’s November, we are officially feeling like it is fall in Southern California. I recently re-created a “chai latte” into a delicious bundt pound cake and that was a success. It was my attempt at making some non-pumpkin spice. But of course, that just made me crave all the pumpkin spice things even more! Because Matthew and I gave up sweets until Thanksgiving, though, I was trying to make a pumpkin bread without refined sugar. After a couple of tries I made this Pumpkin Spice Latte bread recipe, espresso and all. It is delicious and a much healthier option since there’s no refined sugar or oil. I’m really happy with how it turned out if you’re looking for a healthier pumpkin bread but I also added a cream cheese glaze because I made it for friends. At least you have options depending on what route you want to go! I won’t judge, promise! Read on to re-create the beloved PSL in bread form!
I like to undercook my bread just a little since I like it a little softer in the center. What about you?
PUMPKIN SPICE LATTE BREAD
- 1/2 cup coconut oil melted
- 1/2 cup honey
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup almond milk
- 1 ½ teaspoons pumpkin spice blend or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves
- 1 tablespoon espresso powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 1/2 cups whole wheat flour
- Pinch of ground cinnamon for sprinkling on top
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Preheat oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan.
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In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
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Add the pumpkin purée, milk, pumpkin spice, espresso powder baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined.
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Pour the batter into your greased loaf pan.
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Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. I baked mine at 40 but I'd watch it during that timeframe.
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Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing. Top with Cream Cheese Glaze (below) and a sprinkle of cinnamon.
- 4 oz cream cheese room temperature
- 1 cup powdered sugar
- 1/4 cup unsalted butter room temperature
- 1/2 tsp vanilla extract
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Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.
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Using an electric mixer, beat until smooth.
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Spread glaze on loaf.
If you try this recipe please let me know what you think! I also played around with maple syrup as a sweetener, but I preferred the honey.
And if you’re over Pumpkin Spice {I don’t blame ya!}, seriously try this Chai-Spiced Bundt Cake. It was delicious!
xox
more dessert recipes, like this easy homemade chocolate pudding with bananas!
