Chocolate Chip Espresso Pumpkin Bread Recipe

Chocolate Chip Espresso Pumpkin Bread Recipe

 

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

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 3 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.
Author:
Serves: 3 loaves
Ingredients
  • 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)
Instructions
  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.
Notes
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.

Enjoy!

Robyn xoxo

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Comments

  1. 5

    says

    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!

  2. 7

    Dawn says

    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.

  3. 11

    says

    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:-)

    • 21

      says

      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!

  4. 24

    Annabelle says

    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!

  5. 26

    Emily says

    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?

    Thanks!

  6. 27

    Jennifer says

    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

      says

      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!

  7. 29

    Tracy says

    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 :)

  8. 30

    Jessica says

    I followed this recipe today to make muffins and my 9 year old declared these the best muffins she has ever had.
    I did modify the recipe a little. I used two cans of pumpkin and reduced the vegetable oil to 1/3 cup. I also used 1 1/2 cups brown sugar and 1 cup granulated sugar.
    I was able to make 2 dozen regular muffins and 18 mini muffins following the recipe. Absolutely delicious!

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