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.