Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, and beat until fully incorporated.
Mix in the pumpkin puree and cooled coffee until combined.
Gradually mix in the dry ingredients until the batter is smooth.
Fold in the chopped walnuts.
Pour the batter into the greased loaf pan and smooth out the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before removing it and allowing it to cool completely on a wire rack.