Sweet Laurel Bakery


Baking with pumpkin is one of my favorite ways to celebrate the arrival of fall. While summer is forever my most beloved season, this spicy pumpkin bread with an added kick of espresso always helps me bid summer farewell. I also find this recipe to be the perfect warm-up before the many pies and cookies of the holiday season. Having a slice of this bread with my morning coffee or tea makes it especially impossible to resist the charms of fall!


pumpkin spice latte bread


pumpkin spice latte bread


pumpkin spice latte bread


Pumpkin Spice Latte Bread

For 2 mini loaves or one standard loaf

2 cups almond flour

2 tablespoons coconut flour

2 tablespoons Cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1 teaspoon espresso powder (or 1 ounce espresso)

1/2 teaspoon Himalayan pink salt

1 cup pumpkin puree

1/2 cup maple syrup

3 tablespoons melted coconut oil

3 eggs

3 tablespoons coconut milk

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

Preheat oven 350°F.

Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk and vanilla. Slowly add in flours, spices, baking soda and salt. Stir to combine and pour into standard size loaf pan. Bake 30-40 minutes. Cool completely, take out of pans, and enjoy.




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