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.