For the Sophisticated Palate

 I made this yesterday for Saturday morning coffee.  Very easy to make, very moist and very good.  The espresso is hard to pick up in the bread so next time I would use espresso powder.  (I used some Italian roast beans ground fine for this recipe.)

Very nice!  I'd make again.  I need to find more of these cute paper cake wrappers.

Pumpkin Espresso Bread
3/4 cup (150 grams) brown sugar, packed
1 cup (245 grams) canned pumpkin puree
1/2 cup (118 ml) vegetable oil
1/4 cup (59 ml) milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (188 grams) 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
1/2 teaspoon salt
Preheat oven to 350 degrees F (180 degrees C). 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, spices, and salt. 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.

Recipe courtesy of Pastry Affair.com