Chocolate Chip Espresso Pumpkin Bread Recipe
User Reviews
5
Chocolate Chip Espresso Pumpkin Bread Recipe
Description
The Chocolate Chip Espresso Pumpkin Bread Recipe combines pumpkin puree, lightly beaten eggs, vegetable oil, and brewed espresso with dry ingredients including flour, sugar, baking soda, kosher salt, and a mix of warm spices such as cinnamon, nutmeg, cloves, and ginger. Chocolate chips and optional walnuts add texture and sweetness.
After mixing ingredients until just combined, the batter is divided evenly into loaf pans and baked at 350º F until a skewer inserted in the center comes out clean, resulting in a moist and tender bread with a complex flavor profile. The espresso adds depth to the pumpkin flavor without overpowering it.
This bread can be sliced for breakfast, snack, or dessert, enjoying its blend of sweet chocolate, mild coffee notes, and autumn spices. Cooling on a wire rack prevents sogginess and maintains texture.
It also freezes well when wrapped tightly, allowing for storage of baked bread for up to three months, making it convenient to prepare ahead or preserve leftovers.
Ingredients
- 2 cups pumpkin puree
- 4 large egg lightly beaten
- 1 cup vegetable oil
- 2/3 /3 cup espresso
- 3 cups granulated sugar
- 3 1/2 /2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 /2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 /2 teaspoon cloves ground
- 1/4 /4 teaspoon ground ginger
- 1 1/2 /2 cups chocolate chips
- 1 cup walnuts optional
Instructions
- Preheat oven to 350º F. Prepare three (7 x 3) loaf pans by spraying with baking spray or lightly coating with butter and dusting with flour.
- Add all ingredients to a large mixing bowl. Stir together until just combined. Divide between the three loaf pans.
- Bake for 50 minutes, until a skewer inserted into the center comes out clean.
- Turn the bread out of the loaf pans onto a wire rack and allow to cool completely.
Notes
- This recipe is also excellent for making pumpkin bread muffins.
- For freezing, wrap cooled baked bread tightly with plastic wrap and foil; label with the baking date.
- Thaw frozen bread overnight in the refrigerator before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36slices (1/2-inch)
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 187kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 173mg | 7% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 2170IU | 43% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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