The Story & Intro
Hi, I’m INAYA, and this recipe holds a special place in my heart. 🍂 Growing up on the island of Crete, we didn’t have pumpkins everywhere, but my grandmother always found ways to create comforting, spiced bakes when autumn arrived. Years later, when I discovered pumpkin bread, it instantly reminded me of her kitchen filled with warmth, cinnamon, and laughter.
One chilly afternoon, I decided to give the classic pumpkin bread a little twist: an espresso glaze. The combination of earthy pumpkin and bold coffee turned out magical soft, moist bread with a sweet, slightly bitter drizzle that wakes up your senses.
This Pumpkin Bread with Espresso Glaze is the perfect bake for cozy weekends, a family breakfast, or when you just need a little pick-me-up with your coffee. The best part? It’s easy to make, full of flavor, and your kitchen will smell like a dream.
If you’re a coffee lover, or simply adore fall baking, this pumpkin bread recipe will become a staple. It’s moist, not too sweet, and that espresso glaze adds a grown-up touch. So grab your whisk, preheat your oven, and let’s fill your home with the comforting aroma of pumpkin and espresso.
Ingredients 🎃
For the Pumpkin Bread
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger & cloves)
- 1 cup (200g) brown sugar
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
For the Espresso Glaze ☕
- 1 cup (120g) powdered sugar
- 2–3 tablespoons brewed espresso (cooled)
- ½ teaspoon vanilla extract
Optional: a pinch of sea salt for balance
Step-by-Step Instructions 👩🍳
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and line a loaf pan (9×5 inch) with parchment paper for easy removal later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice. This ensures even distribution and a fluffier texture.
Step 3: Combine Wet Ingredients
In another bowl, beat together brown sugar and oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until creamy and well blended.
Step 4: Bring It All Together
Slowly fold the dry ingredients into the wet mixture. Mix gently just until combined. Overmixing can make your bread dense. The batter should be thick and fragrant with pumpkin spice.
Step 5: Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool Completely
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Make the Espresso Glaze
In a small bowl, whisk together powdered sugar, espresso, and vanilla. Start with 2 tablespoons of espresso, then add more if needed for your desired consistency thick but pourable.
Step 8: Glaze & Enjoy
Once the bread has cooled, drizzle the espresso glaze over the top, letting it drip down the sides beautifully. Allow the glaze to set for 10–15 minutes before slicing.
Serving Suggestions 🍁
This Pumpkin Bread with Espresso Glaze is perfect for:
- A cozy breakfast with a latte or cappuccino
- An afternoon snack with a dollop of whipped cream
- Dessert with a scoop of vanilla ice cream
- A thoughtful homemade gift wrapped in parchment and tied with twine
Pro tip: For an extra indulgence, sprinkle chopped nuts or mini chocolate chips into the batter before baking.
Tips & Tricks from INAYA 🌿
- Pumpkin Puree: Homemade puree works great, but make sure it’s not watery.
- Oil vs Butter: Oil makes the bread moister; use butter for a richer flavor.
- Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for 5 days.
- Freezing: Slice and freeze individually. Defrost overnight and reheat slightly for that fresh-baked taste.
- Glaze Variations: Add a pinch of cinnamon or cocoa to your espresso glaze for an extra kick.
Recipe Card 📜
⏱️ Time:
Prep – 15 minutes
Bake – 60 minutes
Cool & Glaze – 20 minutes
Total: 1 hour 35 minutes
🥣 Ingredients:
Pumpkin puree, flour, eggs, brown sugar, oil, pumpkin spice, espresso, powdered sugar, vanilla, milk, baking soda, baking powder, salt.
👩🍳 Instructions:
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in one bowl.
- Mix wet ingredients in another bowl.
- Combine both mixtures gently.
- Bake 55–65 minutes.
- Cool, prepare glaze, and drizzle.
📝 Notes:
Let bread cool before glazing. Adjust espresso strength based on taste. Store airtight.
🧮 Nutrition (per slice, approx.):
Calories: 240 | Fat: 10g | Carbs: 34g | Protein: 3g | Sugar: 20g
The Short Version (100 words)
Hi, I’m INAYA from Crete! This Pumpkin Bread with Espresso Glaze combines the warmth of pumpkin spice with the bold kick of coffee. It’s moist, comforting, and perfect for fall mornings. Made with pumpkin puree, brown sugar, and a drizzle of espresso glaze, this bread fills your kitchen with cozy aromas and joy. Whether you enjoy it with tea, coffee, or as dessert, it’s a simple yet indulgent treat. Bake, glaze, and share it with loved ones because nothing brings people together like homemade sweetness. 🎃☕
Conclusion 🌸
Every time I bake this pumpkin bread, it reminds me that simple ingredients can create the most heartwarming memories. The espresso glaze gives it a touch of sophistication a sweet reminder that life’s best moments are often shared over coffee and a slice of something delicious.
So the next time you crave something cozy, try this Pumpkin Bread with Espresso Glaze. It’s tender, aromatic, and perfect for slowing down and savoring the moment just like we do here on my beautiful island of Crete. 💛
