Pumpkin Espresso Bread
Author: minimally adapted from the pastry affair
Serves: 8 to 10
- 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
- 1/2 cup hazelnut, chopped roughly
- 3 tablespoons brown sugar, packed
- 1/2 teaspoon espresso powder
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350F and generously grease a 9 x 5-inch loaf pan.
- In a small bowl, combine all the ingredients until well combined and set aside.
- In a medium bowl, combine flour, baking soda, espresso powder, spices, and salt. Set aside.
- In a large mixing bowl, whisk together the brown sugar, pumpkin, oil, milk, eggs, and vanilla extract.
- Gently fold in the flour mixture and spread the batter evenly into prepared pan.
- Sprinkle the espresso topping evenly over the pumpkin batter.
- 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/
3.1.09