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Easy Lightened-Up Pumpkin Spice Latte Loaf Cake

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This Lightened-Up Pumpkin Spice Latte Loaf Cake has all the cozy, spiced flavor of your favorite fall coffee shop drink, but it won’t leave you feeling like you need a nap afterward. It’s moist, tender, and made with real pumpkin, a hit of espresso, and just enough sweetness.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups all-purpose flour, spooned and leveled
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 3 tablespoons vegetable oil
  • ¼ cup strong brewed coffee, cooled
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • For the streusel topping:
  • ¼ cup all-purpose flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the exposed short ends with cooking spray.
  2. Make the streusel first: In a small bowl, combine ¼ cup flour, 2 tablespoons packed brown sugar, and ½ teaspoon pumpkin pie spice. Add 2 tablespoons cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse sand with a few pea-sized butter bits. If using nuts, stir them in. Refrigerate while you make the batter.
  3. Whisk the dry ingredients: In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, ½ cup granulated sugar, ¼ cup packed brown sugar, ½ cup Greek yogurt, 2 eggs, 3 tablespoons vegetable oil, ¼ cup cooled strong coffee, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour the wet mixture into the dry mixture. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  6. Pour the batter into the prepared pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  7. Sprinkle the streusel evenly over the batter. Do not press it in.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil around the 40-minute mark.
  9. Cool in the pan for 15 minutes, then use the parchment overhang to lift the loaf onto a wire rack. Cool completely before slicing (about 1 hour).

Notes

Don’t skip the coffee—it deepens the pumpkin spice flavor. Room temperature ingredients matter for a smooth batter. Let the loaf cool completely before slicing to avoid crumbling. For even baking, position the rack in the center of the oven. The loaf tastes even better on day two.

Nutrition

Keywords: pumpkin spice latte loaf, lightened-up pumpkin bread, healthy pumpkin loaf, fall baking, coffee cake

Find it online: https://gleamgulp.com/easy-lightened-up-pumpkin-spice-latte-loaf-cake/