It’s decorative gourd season, MF’ers! And the only way to celebrate is with with this truly insane Pumpkin Espresso Chocolate Chip Bread.
Whether you’re a PSL-lover or not, this pumpkin bread will make all of your fall pumpkin dreams come true. It’s moist, decadent, perfectly spiced, and filled to the brim with dark chocolate chunks.
Way back when I was domestic in training, I stumbled upon this pumpkin bread recipe from The Portuguese Girl Cooks, and I tried my hand at baking. The results were so spectacular that I immediately cranked out 5 more loaves, shared with friends and coworkers, and convinced myself that I am Martha.
Key takeaway: this recipe is achievable for anyone at any baking skill level.
Flash forward, I bake this Pumpkin Espresso Chocolate Chip Bread every. single. fall. I’ve tinkered (just a little) with the original recipe so that it’s slightly easier, gooier, and a tad more pumpkin-y. Meaning, it’s the perfect fall baking recipe.
Pumpkin Espresso Chocolate Chip Bread
Easy, moist, decadent Pumpkin Espresso Chocolate Chip Bread. Your go-to fall baking recipe. Slightly adapted from The Portuguese Girl Cooks.
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 tsp instant espresso powder
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2/3 cup room temperature water
- 6 oz dark chocolate chips I used 70% cacoa. It would be hard to overdo it with the chocolate chips…
Place the oven rack in the middle of the oven. Preheat oven to 350 degrees F. Butter and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the dry ingredients.
In a large bowl, mix together the pumpkin puree and the oil until well combined. Add the espresso powder, sugar and brown sugar and mix until well combined. Add the eggs, one by one, and mix until combined. Add the vanilla. Add the water, and you guessed it – mix until combined. The mixture will be watery, but that is a good thing. Finally, mix in the chocolate chips.
Slowly, fold the dry ingredients into the wet ingredients. Whisk to combine, careful not to over-mix.
Pour the batter into the buttered and floured loaf pan. Smooth out the top with the back of a spatula. Bake for 65-80 minutes, or until a toothpick comes out almost clean. I like to slightly under-bake my loaf cakes so that they are nice and gooey in the middle.
Transfer the loaf pan to a wire rack to cool for 15 minutes, and then remove the pumpkin bread from the pan to cool completely on the wire rack. Store the pumpkin bread in an air-tight contained for 2 days, but it honestly won’t last that long.