The Ultimate Pumpkin Spice Loaf (with Coffee Glaze!)

What if you could capture the essence of your favorite autumn coffee shop treat—the iconic Pumpkin Spice Latte—and transform it into a decadent, moist, and utterly irresistible loaf cake? Forget the long lines and the paper cups. We’re bringing that cozy, spiced magic right into your kitchen with a dessert that will fill your home with the most incredible fall aromas.

This is not just another pumpkin bread. This is the ultimate Pumpkin Spice Loaf, a masterpiece of fall baking. It features an incredibly moist, spiced pumpkin cake, a surprise tunnel of tangy cream cheese filling, and a luscious white chocolate coffee glaze that perfectly mimics a frothy latte topping. This recipe is the perfect way to celebrate the season, whether for a special brunch, an afternoon treat, or a show-stopping dessert.

Ingredients

This recipe is composed of three delicious layers: the tangy cream cheese filling, the moist spiced pumpkin cake, and the rich coffee-infused glaze. Using room temperature ingredients for the cake and filling is key!

Ingredient	Amount/Quantity
For the Cream Cheese Filling:
Cream Cheese, softened	8 ounces
Granulated Sugar	¼ cup
Ground Nutmeg	¼ teaspoon
Large Egg, at room temperature	1
Pure Vanilla Extract	1 teaspoon
For the Spiced Pumpkin Cake:
Unsalted Butter	1 stick (4 ounces), melted
All-Purpose Flour	3 cups
Ground Cinnamon	1½ teaspoons
Ground Ginger	1 teaspoon
Ground Nutmeg	½ teaspoon
Ground Cloves	½ teaspoon
Baking Powder	1 teaspoon
Kosher Salt	1 teaspoon
Baking Soda	½ teaspoon
Canned Pumpkin Puree	1 (15-ounce) can
Dark Brown Sugar, packed	1¼ cups
Granulated Sugar	½ cup
Large Eggs, at room temperature	4
Extra-Virgin Olive Oil	½ cup
Molasses	2 tablespoons
Nonstick Baking Spray	For pan
For the Coffee Glaze:
Good Quality White Chocolate, coarsely chopped	¾ cup (6 ounces)
Whole Milk	½ cup
Instant Coffee or Espresso Powder	2 tablespoons
Unsweetened Cocoa Powder	2 teaspoons

this now & bake later ❤️

Timing

This stunning loaf comes together with ease, but the cooling time is essential for a perfect glaze and clean slices.

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Cooling Time: 1 hour 30 minutes
• Total Time: Approximately 3 hours

Step-by-Step Instructions

Follow these simple steps to create a beautiful and delicious loaf cake that’s perfect for any fall occasion.

Step 1: Preheat Oven and Prepare Pan

First, position a rack in the center of your oven and preheat it to 350°F (175°C). Thoroughly coat a 9×5-inch loaf pan with nonstick baking spray that contains flour.

• Actionable Tip: A baking spray with flour is highly recommended for loaf cakes with fillings. It provides an extra layer of non-stick protection, ensuring your beautiful loaf releases from the pan perfectly.

Step 2: Make the Cream Cheese Filling

In a medium bowl, use an electric hand mixer to beat the softened cream cheese, sugar, and nutmeg on medium speed until smooth and creamy. Add the egg and vanilla and beat just until combined. Set the filling aside.

• Actionable Tip: Having your cream cheese and egg at room temperature is crucial for a smooth, lump-free filling.

Step 3: Combine the Dry Ingredients for the Cake

In a large bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, cloves, baking powder, kosher salt, and baking soda. Whisking thoroughly ensures the spices and leaveners are evenly distributed.

Step 4: Mix the Wet Ingredients for the Cake

In a separate large bowl, whisk together the pumpkin puree, dark brown sugar, and granulated sugar until well combined. Whisk in the eggs one at a time, followed by the melted butter, olive oil, and molasses until you have a smooth, cohesive mixture.

Step 5: Combine Wet and Dry and Assemble the Loaf

Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix. Pour about half of the pumpkin batter into the prepared loaf pan. Carefully spoon the cream cheese filling over the center of the batter, leaving a small border around the edges. Top with the remaining pumpkin batter and spread it gently to cover the filling.

• Actionable Tip: A few small lumps in the batter are perfectly fine. Overmixing will develop the gluten in the flour and can lead to a dense, tough cake.

Step 6: Bake and Cool

Place the loaf pan in the preheated oven and bake for 65-75 minutes. The loaf is done when a wooden skewer inserted into the center of the cake part (avoiding the cream cheese) comes out with a few moist crumbs attached. Let the loaf cool in the pan on a wire rack for 20 minutes before carefully inverting it onto the rack to cool completely.

• Actionable Tip: The loaf must be 100% cool before you add the glaze. Glazing a warm cake will cause the glaze to melt and run right off.

Step 7: Make the Coffee Glaze

Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the whole milk over medium heat until it is warm and steaming, but not boiling. Remove from the heat and whisk in the instant coffee and cocoa powder until dissolved. Pour the hot milk mixture over the white chocolate and let it sit for 5 minutes, undisturbed.

• Actionable Tip: Let the hot milk do the work! Allowing it to sit will gently melt the chocolate. After 5 minutes, whisk the mixture gently until it is completely smooth and glossy.

Step 8: Glaze and Serve

Once the cake is completely cool, slowly pour the coffee glaze over the top, allowing it to drip attractively down the sides. Let the glaze set for about 20-30 minutes before slicing and serving.

Nutritional Information

This is an estimate for one slice, assuming the loaf is cut into 12 servings. Please note these values are approximate.

• Calories: 520 kcal
• Protein: 8 g
• Carbohydrates: 65 g
• Fat: 27 g
• Saturated Fat: 11 g
• Sugar: 42 g

Healthier Alternatives

This is an indulgent treat, but you can make a few adjustments to lighten it up.

• Reduce Sugar: You can reduce both the brown and white sugar in the cake batter by ¼ cup each for a less sweet, but still delicious, loaf.
• Whole Grains: Substitute 1 cup of the all-purpose flour with white whole wheat flour for an added boost of fiber.
• Lighter Filling: Use a reduced-fat cream cheese (Neufchâtel) for the filling to lower the overall fat content.

Serving Suggestions

This Pumpkin Spice Loaf is a stunning centerpiece for any fall gathering.

• The Perfect Brunch Treat: Serve slices of this loaf alongside a fresh fruit salad and a pot of hot coffee for an unforgettable autumn brunch.
• Afternoon Pick-Me-Up: A slice of this cake is the perfect companion to your afternoon coffee or tea, satisfying your sweet tooth and your caffeine craving all at once.
• Dessert Centerpiece: For a simple but elegant dessert, serve a slice slightly warmed with a dollop of whipped cream or a small scoop of vanilla ice cream.

Common Mistakes to Avoid

For a perfect loaf cake every time, watch out for these common baking issues.

• Overmixing the Batter: This is the quickest way to a dense, heavy pumpkin bread. Solution: Fold the wet and dry ingredients together gently, stopping as soon as you no longer see streaks of flour.
• Glazing a Warm Cake: Patience is a virtue in baking! Solution: Ensure the loaf is completely cooled to room temperature before you pour on the glaze. A warm cake will create a runny, transparent mess.
• Underbaking the Center: Because of the dense cream cheese filling, this loaf can be tricky to test for doneness. Solution: Use a long wooden skewer and test the cake part on either side of the filling. The skewer should come out with moist crumbs, not wet batter.

Storing Tips

Due to the cream cheese filling, this loaf should be stored in the refrigerator.

• Refrigerate: Once the glaze has set, store the loaf in an airtight container in the refrigerator for up to 5 days.
• Serving from the Fridge: For the best flavor and texture, let slices sit at room temperature for about 15-20 minutes before serving.
• Freezing: This loaf freezes beautifully! You can freeze the entire loaf or individual slices. Wrap them tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Conclusion

This Pumpkin Spice Loaf is more than just a recipe; it’s a celebration of all the best flavors of fall, beautifully combined into one spectacular dessert. The moist, warmly spiced cake, the tangy cream cheese surprise, and the rich coffee glaze create a symphony of flavors that is truly unforgettable. It’s the perfect way to elevate your autumn baking and share a little cozy comfort with the ones you love.

We can’t wait for you to bake this fall masterpiece! If you try this recipe, please leave a comment and a rating below to let us know how you loved it. Your feedback helps our community of bakers! For more delicious seasonal recipes, don’t forget to subscribe.

FAQs

Q1. Can I use homemade pumpkin puree?

Yes, you can! Just be sure that the homemade puree is thick and not watery. If it seems too loose, you can let it drain in a cheesecloth-lined sieve for about 30 minutes to remove excess moisture.

Q2. My cream cheese filling sank to the bottom. What happened?

This can sometimes happen if the cake batter is too thin or the cream cheese filling is too heavy. Ensure your baking soda and baking powder are fresh, as they help give the batter enough structure to support the filling. Also, be careful not to overmix the cream cheese filling, which can thin it out.

Q3. Can I make this in a bundt pan?

Yes, this recipe can be adapted for a 10- or 12-cup bundt pan. The baking time will be similar, but start checking for doneness around the 60-minute mark. You will need to be extra diligent about greasing and flouring all the crevices of the bundt pan.

Q4. Can I make the glaze without coffee?

Absolutely. If you want a simple white chocolate glaze, just omit the instant coffee and cocoa powder. The glaze will still be delicious and a perfect sweet topping for the spiced pumpkin loaf.

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