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Pumpkin Espresso Bread

This pumpkin bread combines the warm spices of fall with a subtle hint of espresso, baked into a moist, tender loaf. The batter is mixed and baked until golden brown on top, resulting in a loaf with a slight crackly crust and a dense, flavorful crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup pumpkin puree unsweetened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon espresso powder dissolved in a tablespoon of hot water
  • 1 teaspoon vanilla extract

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan thoroughly with butter or non-stick spray and dust with flour to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, spices, and salt until well combined. This helps distribute the leavening agents and spices evenly throughout the dry ingredients.
  3. In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and dissolved espresso powder. Whisk until smooth and vibrant in color, and the mixture looks slightly frothy.
  4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula. Stop mixing once just combined; overmixing can make the bread dense.
  5. Pour the batter into the prepared loaf pan, smoothing the top with the spatula so it’s even. The batter should be thick but spreadable, with a few streaks of pumpkin.
  6. Place the pan in the preheated oven on the middle rack. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown with a slight crack.
  7. Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely — this helps set the crumb and makes slicing easier.
  8. Slice the loaf once cooled and enjoy the moist texture with the irresistible aroma of spices and coffee notes enveloping the slices.

Notes

For a richer flavor, add chopped nuts or a swirl of cream cheese into the batter before baking. Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for longer freshness.