This post may contain affiliate links. Please read my disclosure policy.

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!

5 from 5 votes

Chocolate Chip Espresso Pumpkin Bread Recipe

Dessert β€” 55 mins

Prep Time 5 mins
Cook Time 50 mins
Servings 36 slices (1/2-inch)
Course Breakfast, Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
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!

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 350ΒΊ 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.

Nutritional 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

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

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.

Fruit Desserts Recipes

Robyn Stone

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Review




Comments

  1. 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 πŸ™‚

  2. 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.

  3. 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.

  4. Robyn, How could the pumpkin bread recipe be modified to make it chocolate chip zucchini bread instead? Thanks much.

  5. 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!

    1. 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.