Easy, moist, decadent Pumpkin Espresso Chocolate Chip Bread. Your go-to fall baking recipe. Slightly adapted from The Portuguese Girl Cooks.
Place the oven rack in the middle of the oven. Preheat oven to 350 degrees F. Butter and flour a 9x5 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.