Dark chocolate chunks and a shot of espresso take this tried and true chocolate chip pumpkin bread recipe to the next level... Grab a cup of coffee and savor a slice!
In case you missed it, we've been on an all-pumpkin kick this week! 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 chip pumpkin bread recipe (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 this chocolate pumpkin bread came into being... #yum
Add a shot of espresso or strong-brewed 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 Chip 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).
- 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 method of choice), make sure you coat it well and get into all of the corners.
- 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.
- 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.
Chocolate Chip Pumpkin Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 (15-ounce) can pumpkin puree or 2 cups homemade pumpkin puree
- 1 cup sugar
- 8 tablespoons butter melted and cooled
- ⅓ cup strong brewed coffee
- 2 large egg
- 2 teaspoon pure vanilla extract
- ¾ cup dark chocolate chunks
Instructions
- 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.
In case you're wondering, you can also substitute regular 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!
Looking for more delicious pumpkin recipes for fall? Check other some of my other faves:
- Pumpkin Dump Cake -- this easy pumpkin dump cake recipe, with its layers of pumpkin pie filling, tender vanilla middle, and crunchy buttery pecan topping, is sure to become a family favorite fall dessert!
- Pumpkin Brownies -- a pumpkin cheesecake mixture swirled into a rich and fudgy brownies batter makes these amazing brownies extra decadent... You’ll definitely want a tall glass of milk with them!
More Easy Quick Bread Recipes
If you like this chocolate pumpkin bread recipe, you might also enjoy these other delicious quick bread recipes:
- Lemon Cranberry Yogurt Bread
- Sweet Mango Bread
- Classic Homemade Pumpkin Bread
- Banana Pecan Bread
Did you make this recipe?
I'd love to see how your chocolate chip pumpkin bread turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
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