Pumpkin Spice Latte Loaf
10/13/2025
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This is not your average pumpkin bread! Inspired by the drink of fall, this pumpkin spice latte loaf is everything you love about PSLs, but in the form of a yummy pumpkin loaf topped with an incredible homemade cream cheese frosting. I love enjoying a slice of this bread with coffee in the morning or a sweet treat in the evening.
Fall is here! Time to cue all things pumpkin, including this incredible PSL loaf. I love this recipe because the texture is super decadent, it uses a full can of pumpkin (no waste!), and it even has swirls of espresso folded into it. And the whole loaf is topped with my go-to cream cheese frosting. It is the official bread of the fall season at my house, and I can’t wait for you to try it.
Ingredient Highlights
- Canned pumpkin: I don’t know about you, but one of my pet peeves when baking with pumpkin is recipes that call for less than a can of pumpkin. I end up wasting so much every fall because of this! This is exactly why I made sure this loaf uses EXACTLY one whole can of pumpkin #yourewelcome.
- Pumpkin pie spice: Can’t have a PSL loaf without pumpkin spice! My other site, Fit Foodie Finds, has an amazing homemade pumpkin pie spice recipe. Store-bought works as well if you don’t want to make your own ❤️.
- Espresso powder: You’ll fold espresso into a portion of the batter, and then layer it together with the rest of the batter before baking. This creates the darker colored “swirl” in this bread.
- Cream cheese: You’ll need softened cream cheese for the cream cheese frosting! While the frosting is optional and this loaf is amazing without it, I personally never skip the frosting because it’s just so dang good.
How to Make this Pumpkin Spice Latte Loaf
- Whisk dry ingredients together in a large bowl.
- Prepare espresso: Add the espresso powder and water to a small dish and stir to dissolve.
- Mix all the wet ingredients in a large bowl using a hand mixer.
- Slowly add the dry ingredients to the wet (except for the espresso).
- Prepare swirl layer: Remove ⅓ of the batter. Add the dissolved espresso to this batter and stir to combine.
- Scoop both batters into the lined loaf pan, alternating between them.
- Bake PSL loaf.
- Remove from the oven and allow to cool completely.
- Prepare the frosting by adding the cream cheese, powdered sugar, and vanilla to a bowl and whip together using a hand mixer.
- Top with cream cheese frosting and ENJOY.
Top Tips for Perfect PSL Loaf
- Refrain from making substitutions for the loaf: this pumpkin spice latte loaf is PERFECTION, so I don’t recommend subbing for another flour, sweetener or oil.
- Don’t skip the cream cheese frosting: this cream cheese frosting truly is the icing on the cake of this loaf. It’s a little tang and a little sweet — yum!
- Soften the cream cheese: I can’t stress this enough! You want to make sure your cream cheese is softened so that it can fully incorporate into your cream cheese frosting without any lumps. No one wants lumpy cream cheese frosting!
Serving Suggestions
I love enjoying a slice of this bread with coffee (or with a PSL!) in the morning, or as a sweet treat after dinner with my kiddos. When serving for my toddlers, I cut a slice in half, and then add a little more cream cheese frosting to a half slice 😋😋.
Storage
Once the banana bread cools completely, store it in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
More Fall Desserts
- Pumpkin Cream Cheese Bread
- Cream Cheese Banana Bread
- Cream Cheese Pound Cake
- Pumpkin Bars with Cream Cheese Frosting
Pumpkin Spice Latte Loaf Recipe
Ingredients
Dry
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 4 teaspoons instant espresso powder, I used Medaglia D’oro
- 1 tablespoon water
Wet
- ¾ cup avocado oil
- ½ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 oz. can pumpkin puree
Cream Cheese Frosting
- 6 oz. cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Spray a standard-size loaf pan with cooking spray and line with parchment paper.
- Add the flour, baking powder, salt, and pumpkin pie spice to a large bowl. Whisk together.
- Next, add the espresso powder and water to a small dish and stir to dissolve. Set aside for later.
- Mix all the wet ingredients in a large bowl using a hand mixer.
- With the mixer on low, slowly add the dry ingredients to the wet (except for the espresso). Make sure to scrape the sides and bottom of the bowl.
- Remove ⅓ of the batter and place it in the dry ingredients bowl. Add the dissolved espresso and stir to combine; this will be the ‘swirl’ in your bread.
- Scoop both batters into the lined loaf pan, alternating between them. Bake for 20 minutes, tent with tin foil, then bake for another 20 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely. About 2-3 hours.
- While the loaf is cooling, make the frosting. Add the cream cheese, powdered sugar, and vanilla to a bowl and whip using a hand mixer.
- Top with cream cheese frosting and serve.
Tips & Notes
- If you don’t have espresso powder, brew a strong cup of coffee and use 2 tablespoons.
- Make sure the loaf is completely cooled before frosting or the frosting will melt off.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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