Rum-Soaked Pumpkin Bread with Espresso Swirl

Rum-Soaked Pumpkin Bread with Espresso Swirl

I have a confession to make.

Coffee has been a recently acquired taste for me.

I know, as a college student it is shameful, isn’t it? Think of all the 8AM’s I could have been more awake for! And all the late nights studying! Think of all the trips to hipster coffee shops where I could have blended in!

~cue flashback~

Hipster barista: Can I help you?
Molly: Hi, yes, is there coffee in a macchiato?
Hipster barista: …Yes.
Molly: Ok, I’ll have a 12 ounce cider, please. To go. (BUSTED)

~end flashback~

Ooh, it hurts like a profile picture from 2008, doesn’t it? I know. BUT the good news is the wrongs have been righted, and I’m now very capable of appreciating the taste of coffee and not just the smell.

Rum-Soaked Pumpkin Bread with Espresso Swirl

Rum-Soaked Pumpkin Bread with Espresso Swirl

I finally learned to enjoy coffee when I had espresso in Italy, and if that bouche-y statement doesn’t help me fit in at hipster coffee shops then I don’t know what will. I never had much interest in learning to like coffee because I didn’t want to become one of those people who has to have their coffee before you can talk to them in the morning. Dependency on anything to that degree fah-reaks me out. But the little espresso cups were so cute I had to order one, and one thing led to another, and…

Now I like coffee! Huzzah! I shoulda seen it coming when I started liking really bitter chocolate. Surely that was step one.

Rum-Soaked Pumpkin Bread with Espresso Swirl

Now that you know entirely too much about my coffee history, I’m gonna give you a recipe for rum-soaked pumpkin bread WITH COFFEE SWIRLS STRAIGHT OUTTA YOUR DREEEAMS.

It’s all worth it now, right?!

Rum-soaked pumpkin bread I have had—-shout out to Bluboy—-and it is gooooood. Turns out, when you swirl espresso and brown sugar into rum-soaked pumpkin bread it. is. I-N-C-R-E-D-I-B-L-E.

This bread would make a perfect addition to your Thanksgiving dessert spread. And then for breakfast the next morning. (If there’s any left, that is.) Enjoy, and Happy Thanksgiving!!

Rum-Soaked Pumpkin Bread with Espresso Swirl

Rum-Soaked Pumpkin Bread with Espresso Swirl

Rum-Soaked Pumpkin Bread with Espresso Swirl
(Adapted from Pastry Affair)

Pumpkin Bread
3/4 c. (185 grams) pumpkin puree
2 large eggs
6 tbsp. vegetable oil
1/2 c. (100 grams) brown sugar, packed
1/3 c. (67 grams) granulated sugar
1/2 tsp. vanilla extract
1 c. (130 grams) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. ground ginger*
1/4 tsp. ground allspice*
1/2 tsp. salt

Espresso Swirl**
1/4 c. (55 grams) brown sugar, packed
1/2 – 1 tbsp. espresso powder
1/4 tsp. ground cinnamon

Rum Simple Syrup
1/4 c. (60 mL) water
1/4 c. (50 grams) granulated sugar
1 tbsp. rum

1. Preheat oven to 350 degrees F (180 degrees C). Grease a loaf pan and line with parchment paper. Set aside
2. Make the pumpkin cake: beat together the pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until completely combined. Gently stir in the flour, baking powder, baking soda, spices, and salt. Set aside.
3. Make the espresso swirl: whisk together the brown sugar, espresso powder, and cinnamon in a small bowl. Set aside.
4. In the loaf pan, spoon half of the pumpkin batter evenly in the bottom of the pan. Sprinkle generously with espresso filling. You might not need all of it. Top with remaining pumpkin batter and smooth with a spatula.
5. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. While the bread is baking, make the rum simple syrup.
6. Make the simple syrup: Combine water and sugar in a small saucepan and heat, stirring, until the sugar is dissolved. Bring mixture to a boil. Reduce heat to a simmer and cook for 5 minutes. Remove from heat and stir in rum.
7. When the cake comes out of the oven, brush generously with the rum simple syrup. The syrup will trickle down the sides of the bread and along the bottom on its own to coat the loaf on all sides. Once bread is completely cooled, remove from pan and serve in slices.

*Can be replaced with 1/2 tsp. pumpkin pie spice
**Save any extra! It makes a great topping for oatmeal

Chewy Pumpkin Everything Cookies

So last week you tolerated my blatant disregard for all the rules of fall with a post about salad (albeit a RULL delicious one), and in exchange for your generosity I promised you that this week I would bring the carbs out to play.

Well, are you in for a treat! Cuz the fall carbs are here and they have the game all set up and they’re just waiting for you to decide between the little dog and the race car game piece.

Chewy Pumpkin Everything Cookies | memo2munch

Yay for keeping promises!

After all, dependability is an important life characteristic. While we’re on that topic, the “On This Day” feature of Facebook recently reminded me that I’ve valued good character since at least 2009:

Vintage Molly Facebook status, circa 2009–and I quote, “Can we pass around some honesty instead of swine flu?”

Helloooo, #subtweet. How embarrassing. (That incorporation of current events, though.)

Chewy Pumpkin Everything Cookies | memo2munch

Chewy Pumpkin Everything Cookies | memo2munch

Wish I’d known how to make today’s recipe back then because CLEARLY I could have used some chewy, delicious, pumpkin everything cookies in my life. Anyone wanna speculate on what I was referencing? I haven’t a clue. Perhaps the lunch menu said tater tots when in fact it was those smiley face potato thingies. Ultimate betrayal.

Anyway, I’m going to pretend everything I posted on the interwebs prior to 2012 doesn’t exist, and you’re going to make the BEST pumpkin cookies in all the land.

Chewy Pumpkin Everything Cookies | memo2munch

When I say chewy pumpkin everything cookies, I mean that in two ways. First, these cookies are literally everything. Everything you’ve wished for in a pumpkin cookie but never gotten because pumpkin cookies are ALWAYS thick and cakey. That is, until now. (Not trying to bash any other pumpkin desserts, but if I wanted pumpkin bread, then I would just make pumpkin bread.)

Second, they kinda have a little bit of everything mixed in. I tossed some trail mix (read: cranberries, CHOCOLATE CHIPS, pumpkin seeds, almonds, currants, EXTRA CHOCOLATE CHIPS) we had laying around into the dough, and it was soooo yummy. Such autumn in every bite.

Chewy Pumpkin Everything Cookies | memo2munch

Chewy Pumpkin Everything Cookies | memo2munch

All you need to know is that I had approximately way too many of these in one sitting (bits of raw cookie dough don’t count).

OH that reminds me! Pumpkin replaces eggs in this recipe, so not even your better judgement can stop you from nibbling on the dough.

Yeah, I’ll go ahead and get the flour and stuff out for ya.

Chewy Chocolate Everything Cookies
(Adapted from Sally’s Baking Addiction)
makes 18 cookies

1/2 cup (115g) vegan butter or regular butter (if not vegan)
1/4 cup (50g) packed brown sugar
1/2 cup (100g) granulated sugar
1 tsp. vanilla extract
6 tbsp. pumpkin puree
1.5 cups (190g) all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1.5 tsp. ground cinnamon
1/4 tsp. ground nutmeg*
1/4 tsp. ground cloves*
1/4 tsp. allspice*
about 3/4 cup trail mix

1. Melt the butter in a medium, microwave safe bowl by microwaving for increments of 30 seconds, stirring after each interval. Whisk in the brown sugar and granulated sugar until no lumps remain. Add vanilla and pumpkin and whisk until smooth. Set aside.
2. In a large bowl, toss together flour, salt, baking powder, baking soda, and spices. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or large spoon. The dough will be soft. Fold in the trail mix. Cover the dough and chill for 30 minutes. This step is essential!
3. Take the dough out of the fridge. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line with parchment paper. Roll the dough into balls, about 1.5 Tbsp. of dough each. Place on baking sheet and slightly flatten with fingers. Bake for 8-10 minutes. Cookies will look very soft and a bit underbaked, but they will continue to cook on the sheet once you remove them from the oven.
4. Cookies get chewier and more flavorful over time, so these are a great make-ahead dessert!

*can sub 1.5 tsp. of pumpkin pie spice

GF/DF Chai Spiced Pumpkin Loaf

This past summer (Woooow, summer. Did I really wear short sleeves in the outdoors?! It was that warm?!?) my friend Tori traveled to India! She experienced so many new and exciting and eye-opening things while she was there, and I could have listened to her talk about the trip forevaaaa. India seems to have such a vibrant and colorful spirit about it, and one day I want to see it for myself.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

BUT in the meantime, I am content with vicariously experiencing India through Tori’s pictures and the chai spice blend she brought back! It smells WONDERFUL.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

The package is pretty big, and you only use a little bit for each recipe. So, we’ve been hitting up Pinterest for all kinds of recipes that use chai spice.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

We’ve assembled quite an arsenal, I must say. Our plan is to have a meal next semester of solely recipes that use chai. Everything will have chai. Everything. (Chai) Tea Party. I’m sold. Are you sold? Good.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

I know I promised a pumpkin recipe after I deceived you with sweet potatoes, so here you go! The addition of chai to the recipe adds a whole new dimension of flavor. It melds so well with the comforting taste of pumpkin, but the chai acts as a little spark of something unexpected. It is addicting, and I lovelovelove it.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

I’ve been intrigued by using flours other than wheat flour, as I’m still convinced that modern wheat is harder on our bodies. I figured we might as well go full-on gluten free for this one, right? Why not! Plus there’s nothing funky in it. No odd starches, just wholesome, nourishing ingredients. Just the way I like it.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

Still soft, still delicious, still fluffy. You won’t miss the gluten!

If you don’t have chai spice, feel free to sub 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice! Although truly, the chai in there is real good.

If I had a fireplace, I would so curl up by it with a slice of this bread and a fuzzy blanket. Actually I have no more of this bread because we ate it all… So two of those three things I do not have. Good thing I’m going home for winter break!!! Much cooking, tv-watching, book-reading, and family-laughing will be happening. BRING IT ONNNN!

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

GF/DF Chai Spiced Pumpkin Loaf
Write a review
  1. 1 cup almond flour
  2. 1/2 cup oat flour from certified GF oats*
  3. 1/2 tsp. sea salt
  4. 3/4 tsp. baking soda
  5. 2 tsp chai spice**
  6. 3/4 cup pumpkin puree
  7. 1/2 cup maple syrup
  8. 1/4 cup coconut oil, melted
  9. 3 eggs
  10. Rolled oats for sprinkling (optional)
  1. Preheat oven to 325 degrees F/160 degrees C. Grease a 9x5 in. loaf pan.
  2. Combine all dry ingredients in a medium bowl.
  3. Whisk all wet ingredients together in a separate bowl.
  4. Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix until well combined. Don't worry about overmixing--there's no gluten to make it tough! (woot!)
  5. Pour the batter into the prepared loaf pan. Bake for 40-50 minutes. Let cool before cutting.
  1. *You can make your own oat flour by grinding rolled oats in a food processor until they are really fine. Also, if you would like to use all oat flour instead of almond flour, you can. However, the product will be denser. (Still delish!)
  2. **If you don't have chai powder, you can make your own by combining cardamom, cinnamon, cloves, black pepper, ginger, and star anise. Or sub 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice.