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.
This recipe sounds incredible but it isn’t clear if you use a measurement of liquid espresso or espresso powder. A couple of people refer to Robyn’s having answered that question in #21 but there are not 21 posts to read. Can Robyn or someone please answer this question for me, please! I would love to try making this! Thank you.
Chattipati, this recipe uses liquid espresso you have made. You can also use 2/3 cup of strong coffee if you do not have espresso. I hope you enjoy!
I have 18ct mini bread pan
how can I adjust the recipe so I have enough 18ct?
Jimmy, I have not made the pumpkin bread in the 18 ct. mini pan. If you try it, let me know how it turns out.
A wonderful recipe. I used butter instead of oil. Super moist and delicious. Thank you!
I can’t see answer 21—can someone repost it?
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!
Robyn, How could the pumpkin bread recipe be modified to make it chocolate chip zucchini bread instead? Thanks much.
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.
Hello, I was wondering if im suppose to use espresso powder; beans; or brewed espresso.
Thank you
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.
I can’t see answer 21. Can you repost it. Thanks
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!
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 🙂