Espresso Scented Pumpkin Bread

Calling all my fellow coffee lovers, this one is for you! Espresso scented pumpkin bread with a delicious whipped coffee butter icing… need I say more?

We’re in the season of pumpkin everything. Pumpkin in your coffee. Pumpkin in your smoothies. Pumpkin in every baked good you could possibly think of. Hey, I’m not complaining, but I am looking to shake things up a bit. This pumpkin bread has light hints of espresso, the spice of nutmeg, and is all held together with Challenge butter. Challenge butter is churned fresh daily from pure cream from its family-owned dairies making it the perfect addition to this delicious fall loaf. Are you looking for the perfect treat to bring to all your fall events and holiday gatherings? Well look no further! Let’s get to the recipe:

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Yield: 1 loaf

Author: Lauren Twigge

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Espresso scented pumpkin bread

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

This espresso scented pumpkin bread has light hints of espresso, the spice of nutmeg, and is the perfect loaf to serve this fall!

Ingredients

Espresso Scented Pumpkin Bread

• 2 tbsp instant coffee in 2 tbsp hot water
• 1 can pumpkin puree
• ¾ cup softened salted Challenge Butter
• 3 large eggs
• ½ cup sugar
• ½ cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 ½ cups all-purpose flour

For the Icing

• 4 tbsp softened butter
• 1 tbsp Instant coffee dissolved in 1 tbsp hot water
• 1 cup powdered sugar (Can more if you prefer a less coffee-y icing)

Instructions

1. Preheat oven to 350 degrees and grease two bread loaf pans.
2. In a large bowl, whisk the instant coffee into the hot water until dissolved. Add the pumpkin and the butter and mix until well combined. Mix in the eggs.
3. Add in the sugar and continue mixing then add the rest of the dry ingredients until well combined.
4. Distribute the batter evenly between the two loaf pans. Place in preheated oven and bake for 50-60 minutes or until a toothpick comes out clean.
5. While the bread is baking, mix together the whipped coffee butter by first dissolving the coffee into the hot water. Then, use a hand mixer to mix the coffee with the softened butter until smooth. Add the powdered sugar and mix until well incorporated a smooth.
6. Once the bread is finished baking, allow to cool. Spread the icing over the load of bread or over each individual slice. Enjoy!

Hey! I’m Lauren

I’m a Registered Dietitian and busy toddler mom committed to bringing you delicious, nutritious, and easy to make recipes!