Try this Espresso Pumpkin Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees
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 with sugar topping. Make 3-4 slashes across top of bread.
Bake 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!!!
Variation:
omit chocolate chips and add 1 cup chopped nuts.
if you do not have espresso powder use 1/2 cup coffee or prepared espresso in place of milk.
Rachel Carlyle-Gauthier 2009
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1206g) | ||
Recipe Makes: Servings | ||
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Calories: 3380 | ||
Calories from Fat: 2763 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 307g | 409 % | |
Saturated Fat 185.8g | 929 % | |
Monounsaturated Fat 82.9g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 1875.5mg | 577 % | |
Sodium 23223.4mg | 801 % | |
Potassium 1216.3mg | 32 % | |
Total Carbohydrate 147.1g | 43 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 121.9g | ||
Protein 45.2g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3380
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