In case you missed it, we’ve been on an all-pumpkin kick this week, thanks to Dunkin’ Donuts Pumpkin Spice Coffee! I’ve already shared an amazing pumpkin French toast casserole (with a pumpkin spice coffee glaze that will knock your socks off!) and a batch of pumpkin swirl brownies that didn’t even last 24 hours in our home… And today I have one last chocolatey, pumpkiny, spicy, espresso-y recipe for you — a mind-blowing chocolate pumpkin bread (with a hint of espresso, of course).
Pumpkin bread is one of those recipes that my kids will ask for year round. It could be the middle of a 100-degree July day, and I’ll hear, “Hey Mom, let’s make some pumpkin bread!” I rarely play by the rules myself when it comes to foods and seasonality, so I don’t think twice about mixing up the craving of the moment. Of course, it helps that I always keep several cans of pumpkin puree or a couple of batches of my homemade pumpkin puree on hand.
By the time fall rolls around, though, when the days are shorter and our schedules less full, it feels like a good time to experiment with some of my tried and true recipes. Which is how we arrive at this chocolate pumpkin bread recipe. #yum
Add a shot of strong-brewed pumpkin spice coffee and fold in a heaping handful of dark chocolate chunks and suddenly that everyday pumpkin bread recipe becomes something to rave about. It’s still just as easy as ever to make; it’s just elevated by a couple of very simple additions.
Now this, this chocolate pumpkin bread, is a treat to sit down and savor with a hot cup of coffee!
Tips For the Best Chocolate Pumpkin Bread
Sometimes we all need to learn things the hard way. I know I’ve made more than my fair share of baking mistakes over the years because I didn’t read carefully. But hopefully these tips will save at least a few of you from flat, stuck or broken quick breads (because really these apply to all quick bread recipes).
1. Grease your loaf pan well. Whether your give your loaf pan (← my favorite) a coating of cooking spray or rub it down with a chunk of butter (my favorite method), make sure you coat it well and get into all of the corners.
2. Don’t over mix your batter. Over mixing can yield a tough, flat and dry quick bread. Mix the batter just until you no longer see large traces of flour. If you’re mixing in additions, like chocolate chunks or toasted nuts, gently fold them in at this point.
3. Bake until done. Yeah, obviously, right? But you’d be surprised how many people simply bake according to the recipe instructions without regard to the size of their loaf pan or variations in oven temperature. Bake your quick breads until a toothpick inserted in the center comes out with only a few crumbs attached. If the top is beginning to brown too much, cover it with aluminum foil and bake until it’s actually DONE.
Bonus Tip That I Ignored
Do as I say, not as I do… Mmmkay? Cool your quick breads for at least 10 minutes before removing them from the pan and completely before trying to slice them.
So this is where I admit that I blatantly neglected to follow this advice. In my impatience to shoot the finished photos before dark, I tried to remove my chocolate pumpkin bread from the pan too soon. Result? It completely tore in half, and my daughter laughed as I grumbled while trying to salvage it.
Luckily, a little artful presentation goes a long way in photographs… Save yourself the headache, though, and allow time for it to cool.Print
Dark chocolate chunks and a shot of strong-brewed coffee take this tried and true pumpkin bread recipe to the next level… Grab a cup of coffee and savor a slice!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15-oz.) can pumpkin puree
- 1 cup sugar
- 8 tablespoons butter, melted and cooled
- 1/3 cup strong brewed Dunkin’ Donuts Pumpkin Spice Coffee
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup dark chocolate chunks
- Preheat oven to 350 degrees. Grease one 9.25”x5.25” loaf pan.
- Whisk the flour, baking soda, baking powder, pumpkin pie spice and salt together in a large mixing bowl. In a medium mixing bowl, whisk the pumpkin, sugar, melted butter, coffee, eggs, and vanilla together until smooth.
- Fold the pumpkin mixture into the flour mixture until just combined. Gently fold in the chocolate chunks.
- Scrape the batter into the prepared loaf pan, and use a spatula to smooth out the top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking. If the bread begins to over-brown, cover with foil and continue baking until done.
- Cool at room temperature for 10 minutes and remove from pan to a wire rack to continue cooling.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Ingredients and products I recommend for preparing this recipe:
In case you’re wondering, you can also substitute chocolate chips or a chopped bar of chocolate for the chocolate chunks. I happen to adore dark chocolate, but I know it’s not for everyone. Bittersweet or even milk chocolate will work, as well!
This post is in partnership with the J.M. Smucker Company. As always, all opinions are my own. Thank you for supporting the brands that make this site possible!