☕️ Tiramisu Pumpkin Bread 🎃 Ingredients: * 1½ cups all-purpose flour (180 g) * 2½ tsp pumpkin pie spice (5 g) * ½ tsp ground cinnamon (1.3 g) * ¼ tsp ground ginger (0.5 g) * ¼ tsp salt (1.5 g) * ½ tsp baking soda (2.5 g) * ½ cup granulated sugar (100 g) * ¼ cup packed brown sugar (55 g) * 1 cup pumpkin purée (225 g) * ½ cup oil (120 g) * 2 large eggs (100 g) * ½ tsp vanilla extract (2 g) Espresso Soak ☕️ * 1 tbsp instant coffee (6 g) * 6 oz hot water (170 g) * Brown sugar, to taste (5–15 g) Mascarpone Frosting 🤍 * 8 oz mascarpone cheese, softened (227 g) * 1 cup cold heavy cream (240 g) * ½ cup powdered sugar, or to taste (60 g) * 1 tsp vanilla extract (5 g) * 1 tsp instant espresso powder (2 g) * Cocoa powder, for dusting (2–5 g) Instructions 🎃 Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, salt, and baking soda. In a separate bowl, whisk together the pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and gently fold until just combined, being careful not to overmix. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack. Espresso Soak ☕️ While the bread is baking, combine the instant coffee and hot water. Stir in the brown sugar until completely dissolved. While the bread is still warm, poke holes all over the top using a skewer or toothpick. Slowly pour the espresso mixture over the loaf, allowing it to soak into the bread. Let the bread cool completely before frosting. Mascarpone Frosting 🤍 Add the mascarpone, cold heavy cream, powdered sugar, vanilla extract, and instant espresso powder to a bowl. Whip until thick, fluffy, and spreadable, being careful not to overwhip. Spread the mascarpone frosting evenly over the completely cooled pumpkin bread and generously dust the top with cocoa powder (2–5 g). #tiramisu #pumpkinbread #fallbaking #recipes #pumpkins — @cheff.omiのTikTok