Pumpkin Spice Latte Bread

November 8, 2017

a pumpkin spice latte bread recipe with cream cheese glaze - M Loves M @marmar

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!

freshly baked pumpkin spice bread and cream cheese glaze - M Loves M @marmartopped this pumpkin spice latte bread off with cream cheese glaze and cinnamon loving this healthy version of a Pumpkin Spice Latte a pumpkin spice latte bread recipe with cream cheese glaze - M Loves M @marmar

I like to undercook my bread just a little since I like it a little softer in the center. What about you?

how good does this pumpkin spice latte bread look a perfect serving for you and a loved one - M Loves M @marmar


Pumpkin Spice Latte Bread
Course: Breakfast
Servings: 1 loaf
  • 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
  1. Preheat oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan.

  2. 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.)

  3. 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. 

  4. Pour the batter into your greased loaf pan.

  5. 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. 

  6. 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. 

Cream Cheese Glaze
Prep Time
5 mins
Total Time
5 mins
Course: Side Dish
  • 4 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter room temperature
  • 1/2 tsp vanilla extract
  1. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.

  2. Using an electric mixer, beat until smooth. 

  3. 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!


more dessert recipes, like this easy homemade chocolate pudding with bananas