Sip, Scroll, and Learn
(Midlife Edition)

Prep time: 10 minutes
Cook time: 60 minutes
Servings: 8–10 (1 loaf)

This Coffee & Walnut Pumpkin Bread is moist, flavorful, and lightly spiced. The addition of instant coffee adds a subtle depth without overpowering the pumpkin flavor, making it a perfect breakfast treat or mid-afternoon snack with your favorite warm beverage.

Ingredients

• 1 T. ground flax
• 3 T. water
• 1 c. all-purpose flour
• ½ t. baking soda
• ¼ t. baking powder
• ¼ t. salt
• 2 t. pumpkin pie spice
• ½ t. instant coffee granules
• 1 c. pumpkin puree
• ¼ c. white sugar
• ¼ c. light brown sugar
• 6 T. coconut oil, melted (or butter)
• ½ c. walnuts, chopped

Directions

1. Preheat oven to 350°F and grease an 8×4-inch loaf pan with butter or melted coconut oil.
2. In a large mixing bowl, combine flax and water and let sit 2–3 minutes until thickened. (Optional: replace flax and water with 1 large egg if desired.)
3. In a small bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and instant coffee granules.
4. In a separate bowl, whisk pumpkin puree, white sugar, light brown sugar, and melted coconut oil until smooth. Fold in dry ingredients gently with a spatula until just combined. Fold in chopped walnuts.
5. Transfer batter to the prepared loaf pan and bake 55–60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs and the top is golden brown.
6. Allow bread to cool to room temperature before slicing. Enjoy!

Pro Tips & Swaps

• Substitute walnuts with pecans for a different nutty flavor.
• Use pumpkin pie spice or your favorite warming spice blend for variety.
• For a slightly sweeter bread, drizzle a little honey over the top after baking.

Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• Freeze slices individually for up to 2 months and reheat as needed.

Nutrition per Serving (approximate)

• Calories: 220
• Protein: 4g
• Carbs: 28g
• Fiber: 3g
• Fat: 11g