I am always thinking of new ways to use pumpkin, and this recipe is a twist on my classic pumpkin bread, using coffee to give you the flavor profile of the famed Starbucks coffee drink (but better).
The coffee deepens the taste, almost heading in the direction of a ginger bread without the ginger. I’ll be making lots of classic pumpkin bread, but this will definitely be in my rotation as well.
A few notes on substitutions: If you don’t have or want to use oat flour, you can sub in all purpose or a combination of all purpose and whole wheat. Granulated sugar is easily subbed in for the coconut sugar as well.
I hope you make it and love it as much as we do!
