Step 1Make the streusel: Stir together the flour, brown sugar, and pumpkin pie spice in a medium bowl. Use your fingers to work in the butter until it’s evenly incorporated and the mixture clumps together. Cover and refrigerate until ready to use.

Step 2Make the bread: Preheat the oven to 350˚F. Grease a 9-by-5-inch loaf pan with vegetable oil and line with parchment paper, leaving a 2-inch overhang on the 2 long sides.

Step 3Whisk the pumpkin puree, brown sugar, granulated sugar, eggs, milk, vanilla, and vegetable oil in a large bowl until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

Step 4Transfer half of the batter (about 2 cups) to a separate large bowl. Combine the espresso powder and cocoa powder with 1 tablespoon hot water in a small bowl; pour the espresso mixture over the remaining batter in the mixing bowl and stir well to combine.

Step 5Using 2 cookie scoops or large spoons, dollop alternating scoops of pumpkin and coffee batter in a random pattern in the prepared loaf pan. Use a butter knife to gently swirl the batters in a figure eight motion, making sure not to scrape the bottom or sides of the pan. On a kitchen towel–lined countertop, firmly tap the pan a few times to settle the batter and release any air bubbles. Crumble the streusel evenly over the top.

Step 6Bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan for 10 minutes, then use the parchment to lift the bread from the pan and transfer to a rack. Let cool completely before slicing, about 1 hour.

Pumpkin Spice Latte Quick Bread

Ingredients

FOR THE STREUSEL TOPPING:

FOR THE PUMPKIN BREAD:

Directions

Breads