Gluten Free Mama
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Espresso Pumpkin Bread


The aroma of fresh baked bread in the oven with the scents of pumpkin and cinnamon filled the air today as I spent the day baking. My house smells so good this time of year, makes me feel like inviting friends over. A week ago I was invited to a good friend’s house for a day of stamping. I felt so welcomed and blessed as I drove up to her home that was so beautifully decorated with the look of fall with cornstalks and pumpkins. When I walked into her home I was greeted with the fresh aroma of fall scents like pumpkin and cinnamon. It was so cozy and inviting. It made me feel like staying all day, and I did! Your friends and family will feel so blessed and welcomed into your home if you have this delicious bread in the oven when they arrive. Baking fresh baked fall goodies is such a simple way to add comfort and love to your home.

Today I decided to add flare to my pumpkin bread by changing it up a little and adding a little espresso and an all time favorite chocolate! The hint of espresso mixed with chocolate and pumpkin made this bread very rich and full of flavor. My taste buds had a party in my mouth. This will be a perfect bread to accompany your morning coffee or have as an afternoon snack. It is also a perfect treat to share with friends during your fall get-togethers. Don’t worry, kids like this bread too! The chocolate flavor had my kids coming back for more. Enjoy!

Espresso Pumpkin Bread

Ingredients:
1¾ cups Mama’s Almond or Coconut Blend Flour
¼ cup cocoa
1¼ tsp. xanthan gum or guar gum
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg

½ cup butter or dairy free margarine, room temp
1 cup pumpkin puree
2 tsp. vanilla
2 eggs
1¼ cups sugar (I use evaporated cane sugar)

½ cup milk (dairy, rice, nut, soy)
1 Tbsp. instant espresso powder

½-1 cup chocolate chips (optional, but oh so good!)

Sugar topping: 1 Tbsp. sugar, 1 tsp. cocoa, pinch of cinnamon

Variation: Omit chocolate chips and add 1 cup chopped walnuts.
Variation: If you do not have instant espresso use ½ cup coffee or prepared espresso in place of the milk.

Directions: Preheat oven to 350°.

In a medium bowl, combine flour, cocoa, xanthan gum, baking powder, baking soda, cinnamon, and nutmeg. Set aside. Measure out milk and dissolve espresso powder in milk. Set aside.

In a mixing bowl, cream butter until soft. Add pumpkin puree, vanilla, eggs and sugar. Mix well. Alternate adding flour and milk mixture until all ingredients are combined. Mix on medium low speed for 30 seconds. Fold in chocolate chips or nuts. Spray large loaf pan with cooking spray. Spread batter evenly into pan. Sprinkle top with sugar topping. Make 3-4 slashes across top of bread.

Bake in 350 degree oven for 60-65 minutes or until toothpick inserted comes out clean or bread bounces back when touched. Cover last 20 minutes of baking to prevent over browning.

Allow to cool for at least 30 minutes before slicing. Enjoy!!!

© Rachel Carlyle-Gauthier 2009

1 Comment

  1. December 4, 2009    

    This is delicious! Very rich. More like a dessert than a bread.

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