Chocolate Chip Espresso Pumpkin Bread Recipe
Chocolate Chip Espresso Pumpkin Bread is a delicious treat perfect for any time of year.
Equipment
- Loaf pans
- large mixing bowl
- oven
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground ginger
Wet Ingredients
- 2 cups pumpkin puree
- 4 large eggs lightly beaten
- 1 cup vegetable oil
- ⅔ cup espresso
- 3 cups granulated sugar
Mix-ins
- 1.5 cups chocolate chips
- 1 cup walnuts optional
Instructions
Preparation
- 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
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.
Nutrition
Serving: 1sliceCalories: 187kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 25mgSodium: 173mgPotassium: 64mgFiber: 1gSugar: 22gVitamin A: 2170IUVitamin C: 0.7mgCalcium: 21mgIron: 1.1mg
Tried this recipe?Let us know how it was!