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Pumpkin Spice Latte Bread

Chocolate Chip Pumpkin Spice Latte Bread served with coffee
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Moist PSL-inspired loaf with espresso, warm spices, and chocolate chips—fall favorite!

Ingredients

Scale
  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 Tbsp espresso powder
  • ½ tsp salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • ½ cup oil (vegetable or coconut)
  • ½ cup sugar
  • ½ cup brown sugar
  • ¼ cup milk
  • ¾ cup chocolate chips (optional)
Key ingredients for this Chocolate Chip Pumpkin Spice Latte Bread
Key ingredients for this Chocolate Chip Pumpkin Spice Latte Bread

Instructions

  1. Preheat oven to 350°F (180°C). Grease or line 9×5-inch loaf pan.
  2. Whisk flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, espresso powder, and salt in large bowl.
  3. Whisk pumpkin puree, eggs, oil, sugar, brown sugar, and milk in separate bowl until smooth.
  4. Add wet to dry; stir gently just until combined.
  5. Fold in chocolate chips.
  6. Pour batter into pan, smooth top.
  7. Bake 50–60 min until toothpick clean or moist crumbs. Tent foil after 40 min if browning fast.
  8. Cool in pan 10 min, then transfer to rack to cool completely.

Notes

  • Use pure pumpkin puree, not pie filling.
  • Tent foil if top browns too fast.
  • Store airtight at room temp 3 days.
  • Freezes up to 3 months (slice first).

Nutrition

Find it online: https://savorgastronomy.com/pumpkin-spice-latte-bread/