After a long gap…. Pumpkin Espresso Bread

Holy buttons, it has been a good long while since my last post – about a month and a half. In my defense, life has been crazy around here: lots of working, a Halloween party,more working, helping people move. Lots and lots going on. Add to that the presence of a new kitten in our lives, and you get a LOT going on.

By the way, meet Trixie:

Trixie Hobbitses

She hasn’t quite moved in yet – she was rescued with her sister when they were about 4-5 weeks old, and we are keeping them together until they’re at least 8 weeks old to try to bypass more trauma. Her fully name is Archaeopteryx Pearl Hobbitses Wobblebottom. Pearl is her given name, but we deemed her much more of a Trixie due to her speedy-zoom nature (think Speed  Racer). She  is also known as Trixter, Trixie Hobbitses (say it aloud if you don’t get it), and Little Miss Wobblebottom. She is becoming much more coordinated, but sometimes when she walks around – especially after eating – she staggers around a bit like a drunk. It’s adorable.

As you can imagine, I am trying to spend as much time with her, as well as bringing her into the house to meet Ginger and get them acclimatized to each other, as I can before she fully moves in with us. Ginger is a bit reticent around other cats, and is very confused as to why this little whippersnapper keeps invading the house – but he’ll get used to it.

At any rate,  back to the baking! I haven’t been baking as much as I would want lately, as we have until the last couple of weeks been short-staffed, but I’m trying to get that to change. I haven’t made anything horrendously interesting that I haven’t posted before – mostly pumpkin scones, pumpkin coffee cake, and orange-cardamom sugar cookies. (Apparently I haven’t posted the cookies yet – must do because they’re pretty awesome.) I am baking the following recipe this morning, and it’s definitely worth sharing.

Pumpkin Espresso Bread

from A Pastry Affair

3/4 cup brown sugar, packed
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tbsp espresso powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt

3 tbsp brown sugar
1/2 tsp espresso powder
1/2 tsp cinnamon

Preheat oven to 350°F. Grease a 9×5-inch loaf pan or insert cupcake liners into pan.

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

In a small bowl, mix together all topping ingredients. Sprinkle evenly over the batter.

Bake loaf for 50-60 minutes, or muffins for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before cutting and serving.

pumpkin espresso

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