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Pumpkin Espresso Bread

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A delightful blend of spiced pumpkin goodness and robust coffee flavor, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup brewed espresso
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs together in a large mixing bowl until smooth.
  3. Add the brewed espresso to the mixture and stir well.
  4. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
  5. Fold the dry ingredients into the wet mixture gradually, being careful not to overmix.
  6. Incorporate the chocolate chips into the batter.
  7. Prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper.
  8. Transfer the batter into the prepared loaf pan and smooth the top.
  9. Bake for about 55–65 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
  11. Slice and serve your Pumpkin Espresso Bread!

Notes

For a vegan version, replace eggs with applesauce and use non-dairy milk instead of vegetable oil.

Nutrition

Keywords: pumpkin bread, espresso bread, fall recipes, cozy baking, dessert recipes

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