Baking a Pumpkin Spiced Latte Loaf

Baking the Loaf 

 It’s officially autumn and Halloween is fast approaching, what better excuse is there to get into the kitchen and bake some seasonal sweet treats. I don’t know about you, but one of my favourite things about the season is a Pumpkin Spiced Latte. It suddenly occurred to me, what better way to celebrate them than to attempt a recreation of this beautiful beverage. So here is an account of my most recent loaf cake for week seven, Pumpkin Spiced Latte Loaf Cake.

 Halloween has always been a very special time. My family celebrated every year when we were growing up with an extravagant party. And surprise, surprise, there was always a lot of baking involved. This cake is a perfect addition to your Halloween party table. 

 Although the method in creating this cake sounds daunting, it was surprisingly very easy. The best thing about a loaf cake is its simplicity, however, simple does not have to mean boring. You are able to play with some amazing flavours and this particular loaf cake signifies the point excellently.

When researching how to create this recipe, I noticed a lot of American authors had included a can of pumpkin puree and not fresh pumpkin. In my local supermarkets I could not source this product, so I am not sure if it is available in the UK. However, I was so pleased to see that it did not matter in the slightest. I roasted edible pumpkins myself and created the puree, which was very easy. 

 When creating this cake I wanted to draw elements to the drink as much as possible. I always have mine served with cream on top. So of course the cake should have a creamy frosting. I wasn’t keen on inserting coffee flavour into the sponge itself, but I thought it could work well with the topping. 

When I had created my cake I couldn’t believe how similar it actually tasted to the Starbucks Pumpkin Spiced Latte. The sponge itself was perfectly moist; this was probably assisted with the addition of pumpkin. I even managed to convince a few of my wary friends, who were not sure they liked pumpkin for anything more than carving. Overall, I would totally make this cake again. Perhaps once the starbucks PSL season are over, I can mourn with another Pumpkin Spiced Latte Loaf!


  •  1 edible pumpkin, (260ml pumpkin purée) 
  • 200 g flour 
  • 1/2 teaspoon of salt 
  • 200 g caster sugar 
  • 1 teaspoon baking soda 
  • 1 teaspoon ground ginger
  •  1/2 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg 
  • 1/2 teaspoon allspice 
  • 125g unsalted butter, melted and cooled
  • 2 large eggs, beaten 
  • 60ml water
  •  2 teaspoons molasses 

For the Coffee Frosting 

  •  100g Unsalted Butter 
  • 50g Cream Cheese
  •  2 tsp Vanilla Essence 
  • 2 tbsp Coffee extract (Create your own by adding 2 heaped tsp of coffee granules into a mug with 100ml of boiled water stir and chill) 
  • 300g icing sugar 
  • 2 tsp on cinnamon for dusting 


  •  Firstly make the pumpkin purée. To do this, cut your edible pumpkin in half. Scoop out all the stringy bits and seeds. Place the pumpkin halves cut side down onto a baking tray lined with tin foil. Bake for 55 minutes. Let the pumpkins cool for 10 minutes, then using oven gloves, carefully turn them over to check the inside is soft and tender. Leave to cool for a further 10 minutes, then use a small knife to chop the pumpkin halves in half again, and carefully slice the outside skin away while using a clean tea towel to hold them, as they will still be hot. Place the pumpkin slices into a pan and use a hand-blender to create the purée.
  • Whilst the purée is cooling, Preheat the oven to Gas Mark 4 (180°C) and line a 8 x 4 x 3 -inch loaf pan with butter and baking parchment. 
  • Place the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a bowl and mix gently using a hand whisk. 
  • In a freestanding mixer combine together the cooled pumpkin purée, the melted butter, beaten eggs, water, and molasses. 
  • Sift the flour mixture into the wet mixture and beat for roughly 1 minute. 
  • Pour your mixture into the prepared pan and place onto the middle rack of the oven. Bake for 45 to 60 minutes or until a knife inserted to the loaf cake comes out clean. 
  • Leave the loaf cake to cool in the tin for 10 minutes. Then carefully transfer to a wire rack and remove the paper. 
  • When the cake has completely cooled, start creating the frosting. In a large bowl cream together butter, cream cheese, vanilla and coffee extract. Then slowly sift in the icing sugar and mix until it is stiff and creamy. Pipe it onto your cake in a desired pattern. Finish with a dusting of cinnamon.

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