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Gluten-free Pumpkin Spice Latte Bread (dairy-free option)

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 295 kcal
Author Chelsea Green

Ingredients

Pumpkin Spice Latte Bread

  • 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

Glaze

  • 1 cup powdered sugar
  • 4-5 tsp milk of choice (skim, 2%, whole or almond) OR room temperature coffee
  • 1/4 tsp cinnamon

Instructions

Pumpkin Spice Latte Bread

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Glaze

  1. 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.

  2. Alternatively, you can use room temperature coffee instead of milk, if you prefer a strong coffee flavor.

  3. Drizzle across the top of your loaf. Let the loaf cool entirely and the glaze set before slicing into it.

  4. Remove it from the bread pan, cut a slice off, and devour!

Recipe Notes

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.