Kitchen

Ree Drummond’s Pumpkin Spice Latte Bread Is Fall Perfection

If there’s one thing I love about fall, it’s finding new ways to enjoy pumpkin spice—and this pumpkin spice latte quick bread is one of my favorites.

Ingredients · Servings 8 - 10

1/4 c. all-purpose flour
2 tbsp. packed light brown sugar
1/2 tsp. pumpkin pie spice
2 tbsp. cold salted butter, cut into cubes
1/2 c. vegetable oil, plus more for the pan
3/4 c. pure pumpkin puree
2/3 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1/4 c. milk
1/2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. instant espresso powder
2 tsp. unsweetened cocoa powder

Method · 2 h 40 min

Make the streusel: Stir together the flour, brown sugar, and pumpkin pie spice in a medium bowl. Use your fingers to work in the butter until it’s evenly incorporated and the mixture clumps together. Cover and refrigerate until ready to use.
Make the bread: Preheat the oven to 350˚F. Grease a 9-by-5-inch loaf pan with vegetable oil and line with parchment paper, leaving a 2-inch overhang on the 2 long sides.
Whisk the pumpkin puree, brown sugar, granulated sugar, eggs, milk, vanilla, and vegetable oil in a large bowl until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.
Transfer half of the batter (about 2 cups) to a separate large bowl. Combine the espresso powder and cocoa powder with 1 tablespoon hot water in a small bowl; pour the espresso mixture over the remaining batter in the mixing bowl and stir well to combine.
Using 2 cookie scoops or large spoons, dollop alternating scoops of pumpkin and coffee batter in a random pattern in the prepared loaf pan. Use a butter knife to gently swirl the batters in a figure eight motion, making sure not to scrape the bottom or sides of the pan. On a kitchen towel–lined countertop, firmly tap the pan a few times to settle the batter and release any air bubbles. Crumble the streusel evenly over the top.
Bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan for 10 minutes, then use the parchment to lift the bread from the pan and transfer to a rack. Let cool completely before slicing, about 1 hour.

2 hrs 40 mins

If there’s one thing I love about fall, it’s finding new ways to enjoy pumpkin spice—and this pumpkin spice latte quick bread is one of my favorites.

It has everything you want in a cozy autumn treat: pumpkin puree, pumpkin pie spice, brown sugar, and a little hit of espresso and cocoa that gives the bread that unmistakable coffeehouse flavor. And then there’s the buttery pumpkin spice streusel on top.

Honestly, that crunchy, sweet topping is worth getting excited about! This easy pumpkin bread is a fun twist on a classic pumpkin loaf, with two batters swirled together to create beautiful ribbons of pumpkin and coffee flavor in every slice.

The result is moist, tender, warmly spiced, and just sweet enough to pair perfectly with my morning iced coffee. Whether you’re baking for a weekend breakfast or an afternoon snack, or just looking for a great fall recipe, this pumpkin spice latte quick bread is an easy one to have tucked away.

It also makes a lovely homemade treat to gift to friends and family. Let the loaf cool completely before slicing so you get those gorgeous swirls—and don’t be surprised if the whole kitchen smells like fall while it bakes! Does pumpkin spice latte bread have coffee in it?

Yes! This recipe uses instant espresso powder to give the bread a rich coffee flavor without adding brewed coffee.

Cocoa powder is also mixed into the coffee batter to deepen the flavor and complement the espresso. Can you freeze pumpkin spice latte bread?

Yes. Once the loaf has cooled completely, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.

Freeze for up to 3 months. Thaw at room temperature before serving.

The bread will keep at room temperature for up to 4 days.

FOR THE STREUSEL TOPPING: