Quick Breads

Pumpkin Espresso Bread

I thought I could do it.

I thought I was stronger.

That perhaps, I had more willpower.

More gumption.

I was sorely mistaken.

My deficiency? My weakness, as it were?

I broke out the can of pumpkin puree before the temperature dipped below 90 degrees.

don’t look at me like that……..

I resisted as long as I could. But each and every.single.day I was inundated with pumpkin recipes from every media outlet ~ Google reader, Twitter, magazine subscriptions, recipe of the day from All Recipes, Everyday Food, Pinterest…….the list goes on….

Moral of the story? Either hide under a rock (and some days I wish I could), or go full force ahead and bake something with pumpkin.

I chose the latter.

And I’m deliriously happy that I chose correctly 🙂

Pumpkin Espresso Bread  – stolen adapted from this site
3/4 cup brown sugar, packed
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups  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

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.

In a large mixing bowl, whisk together the brown sugar, pumpkin, oil, milk, eggs, and vanilla extract. Fold in the flour, baking soda, espresso powder and spices. Spread batter evenly into prepared pan.

Brown Sugar Espresso Topping
3 tablespoons brown sugar, packed
1/2 teaspoon espresso powder
1/2 teaspoon ground cinnamon

In a small bowl, whisk together the brown sugar, espresso powder, and cinnamon. Sprinkle evenly over the pumpkin batter.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting and serving.

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