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.
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!
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!
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!
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!
I am so excited that you love this as much as we do, Annabelle. Your comment just made my entire week!!! 🙂
Ooh, yum! You’re right, espresso is just what pumpkin bread needs. Bookmarking this recipe to try very soon!
love the suped up pumpkin bread!!
How do you make espresso? Could really strong coffee work?
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!
Come. To. Mama. 🙂
Good idea, that shot of espresso! Happy Fall!
haha decaf pumpkin bread that is so funny…really I am still laughing at that comment…I don’t drink coffee but maybe chai?
You are so right about walking into a home filled with the aroma of Fall baking – its magical!