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!
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)
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.
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.
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
(Adapted from Pastry Affair)
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
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