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Best Pumpkin Spice Latte Loaf Cake Recipe

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This pumpkin spice latte loaf cake is a cozy fall dessert that tastes like a latte but better. It’s quick, easy, and made with simple ingredients, featuring a secret espresso powder that deepens the warm spice flavors.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin purée (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon espresso powder
  • ¼ cup (60ml) milk
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • For the streusel topping:
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (28g) cold butter, cut into small cubes
  • For the glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the paper with cooking spray or butter.
  2. Make the streusel topping first. In a small bowl, combine ¼ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add 2 tablespoons cold butter cut into small cubes. Use a pastry cutter or your fingers to work the butter into the dry mixture until it looks like coarse sand with some pea-sized pieces. Set it in the fridge while you make the batter.
  3. Mix the dry ingredients. In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  4. Mix the wet ingredients. In a large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil and whisk until combined. Add 2 large eggs, one at a time, whisking well after each. Stir in 1 cup pumpkin purée, 2 teaspoons vanilla extract, and 1 tablespoon espresso powder. The mixture should be smooth.
  5. Alternate adding dry ingredients and milk. Add half the dry ingredients to the wet mixture and stir gently with a rubber spatula until just combined. Add ¼ cup milk and stir. Add the remaining dry ingredients and fold until no streaks of flour remain. Do not overmix — a few lumps are fine.
  6. Pour the batter into the prepared loaf pan. Spread it even with the spatula. Sprinkle the cold streusel evenly over the top. Don’t press it in.
  7. Bake for 55-65 minutes. Start checking at 55 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too fast (after about 40 minutes), tent loosely with aluminum foil.
  8. Cool in the pan for 15 minutes. Then lift the cake out using the parchment paper and transfer to a wire rack. Let it cool completely before glazing — about 1 hour.
  9. Make the glaze. In a small bowl, whisk together 1 cup powdered sugar, ½ teaspoon vanilla, and 2 tablespoons milk. Add more milk a teaspoon at a time until you get a thick but pourable consistency. Drizzle over the cooled cake. Sprinkle a pinch of cinnamon on top.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Check your baking powder and soda for freshness. Use a kitchen scale for accuracy. Tent the top if needed. Let it cool completely before glazing. This cake actually tastes better the next day.

Nutrition

Keywords: pumpkin spice latte, loaf cake, pumpkin bread, fall dessert, espresso, streusel, easy pumpkin recipe

Find it online: https://cooksybite.com/best-pumpkin-spice-latte-loaf-cake-recipe/