Chocolate Chip Espresso Pumpkin Bread Recipe
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Chocolate Chip Espresso Pumpkin Bread will quickly become one of your most looked forward to pumpkin bread recipes. Seriously, this pumpkin bread is a year-round favorite!
I always look forward to pumpkin bread at the hint of cooler weather. 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.
How to Make Chocolate Chip Pumpkin Bread
This pumpkin bread recipe makes three loaves of pumpkin bread, which is great for making it to enjoy as well as to share or freeze for later.
To make this bread, you’ll simply add all of the ingredients to a large bowl and mix together until well combined. Then, divide among the three loaf pans and bake in the preheated oven until a skewer inserted in the middle of the bread comes out clean, about 50 minutes.
It can’t get much easier than that!
While I love to use homemade pumpkin puree, you can definitely use canned if you prefer.
Here’s the recipe for my jolted up Chocolate Chip Espresso Pumpkin Bread. I hope you love it as much as I do!
Chocolate Chip Espresso Pumpkin Bread Recipe
Ingredients
- 2 cups (454 g) pumpkin puree
- 4 large (200 g) eggs, lightly beaten
- 1 cup (198 g) vegetable oil
- 2/3 cup (156 g) espresso
- 3 cups (594 g) granulated sugar
- 3 1/2 cups (420 g) all-purpose flour
- 2 teaspoons (8 g) baking soda
- 1 1/2 teaspoons (4 g) kosher salt
- 1 teaspoon (3 g) ground cinnamon
- 1 teaspoon (2 g) ground nutmeg
- 1/2 teaspoon (1 g) ground cloves
- 1/4 teaspoon (0.5 g) ground ginger
- 1 1/2 cups (255 g) chocolate chips
- 1 cup (128 g) 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
Freezer Instructions:
Bake pumpkin bread according to the recipe instructions. Allow to cool completely and then wrap well in plastic wrap followed by foil. Label the pumpkin bread with the date baked. Store in the freezer up to 3 months. To serve, remove from the freezer and allow to thaw in the refrigerator overnight. Unwrap, slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Hello Robyn, I wanted to know if I could Omit the Chocolate Chips and Espresso in your Pumpkin Bread 🍞?
The pumpkin bread should be fine with the omission of the chocolate chips and espresso. I hope you enjoy!