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Pumpkin Spice Latte Bread

We’ve named this eggless tea loaf “Pumpkin Spice Latte Bread” because it tastes a lot like the festive pumpkin lattes at Starbucks. Moist and light, this is a treat at breakfast, tea time, or for dessert.Pumpkin Spice Latte Bread

Makes a large 2 pound loaf.


  • 1 1/2 c whole wheat flour
  • 1 1/2 c all purpose flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp mace
  • 1/2 tsp ginger
  • 1/2 tsp sea salt
  • 1 c raw sugar (or white sugar)
  • 2 tsp instant coffee or finely ground coffee beans
  • 1 1/2 c pumpkin puree, freshly made or canned
  • 1 1/2 c soy milk or dairy milk
  • 4 Tbsp melted margarine, melted butter, or vegetable oil


  1. Preheat the oven to 325 degrees F and grease a 10 inch, large loaf pan with shortening, cooking spray,or butter.
  2. Into a large mixing bowl, sift together the whole wheat flour, all purpose flour, baking soda, baking powder, cinnamon, mace, ginger and salt. Add the raw sugar and coffee. Mix well.
  3. In a medium bowl, blend the pumpkin puree, soy milk and melted margarine until well incorporated.
  4. Pour the liquid ingredients into the dry ingredients and mix only until no dry ingredients appear.
  5. Spoon this thick batter into the prepared pan and smooth the top.
  6. Bake in the center of the oven for 60-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before turning out on a cooling rack. Cool completely before slicing and serving.

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