Bring the taste of a PSL home with this gluten and dairy free Pumpkin Spice Latte Loaf. If you love Pumpkin Spice Lattes, you are going to fall in love with this gluten and dairy free bread. It is the perfect blend of pumpkin and coffee to go with any crisp fall day.
This bread is very easy to make, takes minimal ingredients, and makes two loaves! One for you and one for a friend! The great thing about this recipe is that you can alter it to fit you and your family. You can make it egg free if you need to, or you can use dairy if you are able to. If you like a strong coffee flavor, add more coffee.
Ingredients in Pumpkin Spice Latte Loaf
- Sun Flour Mills Pumpkin Mix
- Oil – for best results, we recommend vegetable or canola oil
- Canned Pumpkin – we look for canned pumpkin without added spices
- Cream Cheese – we used a dairy-free cream cheese (Go Veggie), we also like Tofutti.
- Sugar
- Instant Coffee – we used an instant coffee packet like the Starbucks VIA.
- Eggs
Pumpkin Spice Latte Loaf
Ingredients
For the Bread
- 1 box Sun Flour Mills Pumpkin Cake Mix
- 1 1/3 cup canned pumpkin
- 3 eggs
- 3/4 cup oil
For Cream Cheese Coffee Swirl
- 8 oz. dairy-free cream cheese we used Go Veggie
- 2 TBSP sugar
- 1 egg
- 1-3 teaspoons instant coffee we used a VIA packet with 1T hot water
Instructions
- Preheat oven to 350 degrees F.
- Spray 2 large bread loaf pans with nonstick spray.
- Mix cake mix, eggs, pumpkin, and oil on low speed for 1-2 minutes.
- In a separate bowl, mix cream cheese, sugar, egg, and coffee mixture until well blended.
- Pour a quarter of the pumpkin bread mix into a loaf pan, add a layer of cream cheese coffee swirl, and top with another quarter of the pumpkin bread mix. Repeat in the second pan.
- Bake breads for 40-50 minutes each.
Notes
High Altitude: decrease temperature 25 degrees, increase bake time 5-10 minutes.
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