An Espresso Pumpkin Nut Bread Recipe for the coffee and pumpkin lovers of the world. Let’s get caffeinated!
Wake up and smell the coffee, and the pumpkins, because this the season to pumpkin everything. That’s it! No more tomatoes, but please don’t quote me on that one tough… You know how I roll..
Brace yourselves for pumpkin lattes, pumpkin breads, pumpkin stews and soups and plain old pumpkin out of the can. What ..? It’s good for you, trust me!
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First things first: something to go well with your morning coffee, or afternoon pick me upper, this espresso Pumpkin Nut Bread with toasted walnuts is such a lovely treat, you might want to keep this recipe close by until spring.
Please don’t forget to toast the walnuts, it makes a huge difference, you need them nutty and you want them crunchy even after baking in that moist espresso insanity batter.
Leave it to me to somehow let espresso take over my life even during pumpkin season. I mean it really makes everything better.
This would be a great pumpkin nut bread recipe, but with the espresso in the mix it is an amazing pumpkin nut bread breakfast to go.
You see, all about the little things 😉
Now off you go now and preheat your oven to 350″F, because we are about to make this entire street smell like a bakery coffee shop from a fairy tale in Italy.
This espresso pumpkin nut bread makes my world go around, literally heheh ~Florentina xo’s
- 1 1/4 c pumpkin purée organic
- c 1/3 coconut sugar
- 1/2 c granulated sugar
- c 1/2 extra virgin olive oil
- 2 eggs at room temperature organic
- 1 pinch sea salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/4 c all-purpose flour
- 3 tbsp ground coffee fine espresso grind
- c 3/4 walnuts toasted
In a medium bowl whisk together the eggs, sugars, vanilla, pumpkin puree, espresso, cinnamon, nutmeg, and coconut oil. In a separate bowl whisk together the flour, sea salt, baking powder and baking soda. Pour the wet ingredients into the dry ingredients and gently fold together. Add the toasted walnuts and fold them into the dough.
Using a dab of batter grease the inside of a loaf pan. Pour in the pumpkin bread batter and garnish with some walnuts if desires.
Meanwhile preheat your oven to 350"F and bake the espresso pumpkin loaf for 1 hour or until a toothpick inserted in the center comes out clean. Transfer to heat proof surface and allow it to cool. Once cooled just turn the pumpkin loaf onto a wooden board and it will slide right out. Store at room temperature wrapped in aluminum foil, but better yet if you eat it while the edges and the nuts are still crispy.
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