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!

Chocolate Chip Pumpkin Bread Recipe - 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! // addapinch.com

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

Chocolate Chip Espresso 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

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!
5 from 5 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings: 36 slices (1/2-inch)
Course Breakfast, Dessert
Calories: 187kcal
Serving Size 1g
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 cups pumpkin puree
  • 4 large eggs lightly beaten
  • 1 cup vegetable oil
  • 2/3 cup espresso
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 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 also makes delicious pumpkin bread muffins.
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 Information

Serving: 1slice | Calories: 187kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 173mg | Potassium: 64mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2170IU | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 1.1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Chocolate Chip Pumpkin Bread Recipe - 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! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2012.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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39 Comments Leave a comment or review

  1. 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. 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. 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:-)

    1. 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. 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. 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. 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!

    1. 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. 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. 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!

    1. See answer 21 as Robyn tells you there. I was wondering the same myself and then I came across her reply when I was checking out the rest of the comments.

  9. Pumpkin bread makes a great dessert and breakfast treat. I would like to try making it with Truvia and gluten free flour with olive oil.

  10. Same Annabelle as before (2012). I still come back to this recipe every season, it is spectacular. Your recipe managed to win over an “I hate pumpkin bread” individual in my life. Thanks again for being my go-to recipe for years and years!

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