Winter is coming. The temperature has gone from 21˚c a week ago, to 1˚c as I walked to the gym at 7am this past Thursday morning.
This chilly weather and darker skies make me crave delicious food. Especially something that goes down well with a warming cup of coffee or tea.
November also reminds me of all things pumpkin related. This is due to Thanksgiving, one of my favourite adopted celebrations, and also Starbucks Pumpkin Spiced Lattes. November is all about pumpkins!
So what better time to make a favourite recipe of mine, Pumpkin Espresso Bread. Although the recipe calls it ‘bread’ it is really more of a cake, which is so delicious and so moreish that it’s almost impossible to stop yourself after one slice.
If you’re not a fan of the idea of pumpkin used in baking, just trust me on this. It’s the equivalent of carrot cake, where that doesn’t really taste like carrots, this bread doesn’t really taste like pumpkin. It tastes like pure goodness, if that was an actual flavour.
So here’s what you’ll need if you want to give it a try…
150g brown sugar, packed
245g pureed pumpkin
118ml vegetable oil
2 large eggs
1 tsp vanilla extract
188 g plain flour (I used gluten free and it turned out great)
1 1/2 tsp baking soda
1 tbsp coffee powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1. Preheat oven to 180 degrees C.
2. Line a 9 x 5-inch loaf pan with baking paper.
3. In a large mixing bowl, whisk together the brown sugar, pumpkin, oil, milk, eggs, and vanilla extract.
4. Fold in the flour, baking soda, coffee powder and spices.
5. Spread batter evenly into the prepared pan.
To add a Brown Sugar Espresso topping you will need:
3 tablespoons brown sugar, packed
1/2 teaspoon coffee powder
1/2 teaspoon ground cinnamon1. In a small bowl, whisk together the brown sugar, coffee powder, and cinnamon.
2. Sprinkle evenly over the pumpkin batter.
3. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool before cutting and serving.