Chocolate Chip Espresso Pumpkin Bread Recipe

Chocolate Chip Espresso Pumpkin Bread Recipe from


I always look forward to pumpkin bread each fall. The smell of it baking makes my entire house smell amazing and like a fairytale when you walk in the front door. And while I love the traditional, classic pumpkin bread my mother made when I was a young girl, I decided I wanted to shake things up just a little bit and deepen the flavor a touch.

That’s when I started thinking about the fancy coffee drinks folks raves over this time of year from famous coffee houses and it hit me.

My pumpkin bread needed – a shot of espresso!

I don’t think I’ll ever go back to the decaf pumpkin bread again. Chocolate Chip Espresso Pumpkin Bread is just too good to miss.

Chocolate Chip Espresso Pumpkin Bread Recipe from

Here’s the recipe for my jolted up Chocolate Chip Espresso Pumpkin Bread. I hope you love it as much as I do!

5.0 from 2 reviews
Chocolate Chip Espresso Pumpkin Bread Recipe
Prep time
Cook time
Total time
Chocolate Chip Espresso Pumpkin Bread will quickly become one of your most looked forward to pumpkin bread recipes.
Serves: 3 loaves
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs, lightly beaten
  • 1 cup vegetable oil
  • ⅔ cup espresso
  • 3 cups granulated sugar
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1½ cups chocolate chips
  • 1 cup walnuts (optional)
  1. Preheat oven to 350 degrees.
  2. Add all ingredients to a large mixing bowl. Stir together until just combined.
  3. Pour into three loaf pans prepared with baking spray or lightly buttered and floured.
  4. Bake for 50 minutes, until a skewer inserted into the center comes out clean.
  5. Turn out of loaf pan and allow to cool completely.
This recipe also makes delicious pumpkin bread muffins.
Nutrition Information
Serving size: 1 slice


Have a great weekend. And hey, when you make this bread, realize that it makes three 7×3 loaves. That’s plenty for eating one, freezing one, and sharing – or whatever combination strikes your fancy.

Thank you again for all of your support for the last couple of years! I really appreciate it and love you guys more than you’ll ever know! I hope you’ve taken a chance to enter the Add a Pinch two year birthday giveaway I’ve got going on.


Robyn xoxo

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.


  1. 1

    This is probably the best combination of everything I love! I HAVE to make this bread!

  2. 3

    All of my favorite flavors in one recipe ~ LOVE this!

  3. 5

    Things I never thought I would read today. “I don’t think I’ll ever go back to the decaf pumpkin bread again”

    LOL You are ADORABLE! Congrats on two amazing years girl!

  4. 7

    Robyn, is this the espresso powder or espresso AFTER its been made…I have the espresso powder in th green jar???I cant wait to make it.

  5. 9

    Craving!!! I wish I could stop what I’m doing and go make a batch of this to take along for our weekend trip. It would be perfect!

  6. 11

    I was just thinking about making some pumpkin bread…I have to try this. I adore coffee in baked goods. Hee hee…love that you will never go back to decaf bread again. This is perfect for my raging pumpkin addiction:-)

  7. 12

    This flavor combination sounds wonderful!! Perfect pumpkin bread!

  8. 13

    This sounds lovely! Great way to use pumpkin :)

  9. 14

    Caffenated pumpkin bread? I’m in. No cream necessary!!

  10. 15

    I’m obsessed with pumpkin right now! Just made a pumpkin banana chip bread yesterday! Will definitely be making this one, Robyn!

  11. 16

    You are so right about walking into a home filled with the aroma of Fall baking – its magical!

  12. 17

    haha decaf pumpkin bread that is so funny…really I am still laughing at that comment…I don’t drink coffee but maybe chai?

  13. 18

    Good idea, that shot of espresso! Happy Fall!

  14. 19

    Come. To. Mama. :)

  15. 20

    How do you make espresso? Could really strong coffee work?

    • 21

      Really strong coffee should work just fine Annah. It won’t have as pronounced of an espresso flavor, but it will still have a hint.

      To make espresso, you can go a couple of routes. 1. You can use an espresso pot on the stovetop. 2. You can use an electric espresso maker. OR 3. You can use instant espresso powder and hot water. For this recipe, I used my espresso maker, but have also had success using instant espresso powder for other recipes. For my instant espresso, I use the Cafe Bustelo brand that I purchased at my local grocery store. I’m sure there are many other brands available, but I’ve not tried them.

      I hope you enjoy it!

  16. 22

    love the suped up pumpkin bread!!

  17. 23

    Ooh, yum! You’re right, espresso is just what pumpkin bread needs. Bookmarking this recipe to try very soon!

  18. 24

    This recipe is amazing! I’ve made it more than 5 times in the past two weeks, due to rave reviews and requests for more. Thank you for sharing!

  19. 26

    Hi! Want to make this weekend but I have normal loaf pans…. Not this smaller size. Would this be ok to use? Or should I go for muffins. If muffins, what is the bake time?


  20. 27

    Robyn – I stumbled across your website the other day and just had to try this recipe. My husband and I LOVED this bread. It’s the perfect autumn treat. The espresso complements the pumpkin flavor and the chocolate chips and walnuts put this bread over the top. One recipe made two 8×4 loaves and three mini loaves. If anyone is wondering, the mini loaves took about 35 minutes to bake in my oven. I can’t wait to share this great bread with family and friends!

    • 28

      Hi Jennifer,
      It’s great to *meet* you! I’m so glad you love the espresso pumpkin bread! I do love that this recipe makes plenty for sharing and keeping some as well. Thanks so much for sharing the combination of mini loaves that it makes as well! That’s great information!

  21. 29

    This is a breakfast worth waking up for! I made this last night, let it cool and wrapped it up. When I got up this morning I sliced myself a piece (okay, more than a piece). It was incredible. Moist, delicious, flavorful, not to mention that little kick in the butt I sometimes need in the morning. Thanks Robyn….I love your site :)

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