Pumpkin Espresso Bread
Author: 
Serves: 8 to 10
 
Ingredients
  • 3/4 cup (150 grams) brown sugar, packed
  • 1 cup (245 grams) canned pumpkin puree
  • 1/2 cup (118 ml) vegetable oil
  • 1/4 cup (59 ml) milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (188 grams) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon espresso powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Brown Sugar Espresso Topping
  • 1/2 cup hazelnut, chopped roughly
  • 3 tablespoons brown sugar, packed
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350F and generously grease a 9 x 5-inch loaf pan.
For The Topping:
  1. In a small bowl, combine all the ingredients until well combined and set aside.
For The Bread:
  1. In a medium bowl, combine flour, baking soda, espresso powder, spices, and salt. Set aside.
  2. In a large mixing bowl, whisk together the brown sugar, pumpkin, oil, milk, eggs, and vanilla extract.
  3. Gently fold in the flour mixture and spread the batter evenly into prepared pan.
  4. Sprinkle the espresso topping evenly over the pumpkin batter.
  5. Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting and serving.
Recipe by Baker Street at https://bakerstreet.tv/2012/10/pumpkin-espresso-bread/