Gluten-free Pumpkin Spice Latte Bread is filled with all of your favorite flavors from the famous Pumpkin Spice Latte (aka PSL) but in bread form! Whip this quick bread up for breakfast and enjoy it all Fall long.
What do you look forward to most in the Fall?
Changing leaves? Cooler weather? More baking? Back-to-school? Or… pumpkin spice latte season? 😉
I’ve been surprised that pumpkin spice has stuck around as long as it has, but it doesn’t seem like it’s going anywhere anytime soon! Every year there’s new pumpkin spice products (some that make more sense than others…).
But, nothing beats the original Pumpkin Spice Latte.
Except! Eating it with a slice of gluten-free Pumpkin Spice Latte Bread at the same time 🙂
This easy quick bread recipe is filled with pumpkin puree, instant coffee granules, and pumpkin pie spice. There’s also a few ways to amp up the coffee flavor, if you prefer a strong coffee kick first thing too.
The bread itself is also made in just one bowl! This is such a fun recipe to take your classic pumpkin bread recipe up to the next level. It’s great for breakfast all week long, or a fun weekend brunch treat.
Time to talk pumpkin bread.
First, to make this gluten-free Pumpkin Spice Latte Bread actually LATTE, you’ll need to use instant coffee granules. I recommend using at least 1 1/2 tablespoons.
I like to have this gluten-free Pumpkin Spice Latte Bread have a hint of coffee, but not too overwhelming with coffee flavor. Instead, I prefer for the pumpkin puree and pumpkin pie spice to shine. BUT, if you like a really strong coffee flavor, there’s a couple options to make the coffee flavor even stronger.
First, you can mix your instant coffee granules with coffee instead of milk. Brew up one strong mug of coffee first thing before making your bread, and let it cool off a bit before using it.
You can also use the same coffee in your glaze to go across the top of your bread, instead of milk.
I also recommend using high quality spices in this bread.
In other words, don’t buy the plastic $1 spices. The flavor is so much weaker. Instead, I like to buy the cheapest spices I can find in glass containers (usually closer to ~$5 each). The flavor is much stronger, and will really shine through in your bread.
You can either use a pre-made pumpkin pie spice blend, or you can make your own. My favorite way to make my own pumpkin pie spice is to use 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of allspice and 1/4 teaspoon of ginger (which makes 1 tablespoon total).
And, be sure to use pumpkin puree! Not pumpkin pie filling.
Other than that, this gluten-free Pumpkin Spice Latte Bread is a pretty simple recipe! It’s no different than other quick bread recipes, making it quick and easy to whip up.
It’s the perfect bread for brunch with the girls, or to eat all week long for breakfast with a hot cup of coffee.
After all, pumpkin puree, coffee, pumpkin pie spice… does it get any better than that?!
I hope ya’ll love this bread recipe! I was inspired to make something fun and couldn’t resist a Pumpkin Spice Latte themed recipe.
After you make this gluten-free Pumpkin Spice Latte Bread, let me know what you think. Leave a comment and rating, below, and/or find me on Instagram and tag me in your picture. I love to see and hear from ya’ll!
- 1/4 cup warm milk of choice (skim, 2%, whole or almond) OR warm coffee
- 1 1/2 tbsp instant coffee granules
- 1/3 cup butter, softened (or coconut oil, for dairy-free)
- 1 cup white sugar (or coconut sugar)
- 1/2 cup applesauce (sweetened or unsweetened)
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour
- 1 tbsp pumpkin pie spice
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup powdered sugar
- 4-5 tsp milk of choice (skim, 2%, whole or almond) OR room temperature coffee
- 1/4 tsp cinnamon
To begin, preheat your oven to 350 and line a loaf pan with a piece of parchment paper, with two sides sticking out for easy removal.
To a small mixing bowl, heat your milk till it's warm. Add your instant coffee granules and stir them in. Alternatively, you can use warm coffee and add instant coffee granules, for a stronger coffee flavor.
To a large mixing bowl, add your butter, sugar and applesauce and beat them together with a hand mixer till creamy. Add your pumpkin puree, bowl of milk and instant coffee, and vanilla and whisk till smooth. Add your eggs and briefly whisk in.
To the same bowl, add your flour, pumpkin pie spice, baking soda and salt, and stir everything together till you have a smooth, even batter.
Pour into your loaf pan using a spatula, and smooth the top out. Bake in the oven for 65-70 minutes, or till a toothpick inserted comes out clean and the bread is springy to touch.
To a small bowl, add your powdered sugar, 4 tsp of milk of choice, and cinnamon and whisk together till smooth. Add another tsp of milk, till the glaze has reached your desired consistency.
Alternatively, you can use room temperature coffee instead of milk, if you prefer a strong coffee flavor.
Drizzle across the top of your loaf. Let the loaf cool entirely and the glaze set before slicing into it.
Remove it from the bread pan, cut a slice off, and devour!
Stored in an airtight container in the fridge, this bread lasts about a week. Reheat a slice in the microwave for about 15-20 seconds for warm bread.