on Sep 07, 2016, Updated Oct 20, 2019 44 Comments I always look forward to pumpkin bread at the hint of cooler weather. The smell of it baking makes my entire house smell amazing and like a fairytale when you walk in the front door. And while I love the traditional, classic pumpkin bread my mother made when I was a young girl, I decided I wanted to shake things up just a little bit and deepen the flavor a touch. That’s when I started thinking about the fancy coffee drinks folks raves over this time of year from famous coffee houses and it hit me. My pumpkin bread needed – a shot of espresso! I don’t think I’ll ever go back to the decaf pumpkin bread again. Chocolate Chip Espresso Pumpkin Bread is just too good to miss.
How to Make Chocolate Chip Pumpkin Bread
This pumpkin bread recipe makes three loaves of pumpkin bread, which is great for making it to enjoy as well as to share or freeze for later. To make this bread, you’ll simply add all of the ingredients to a large bowl and mix together until well combined. Then, divide among the three loaf pans and bake in the preheated oven until a skewer inserted in the middle of the bread comes out clean, about 50 minutes. It can’t get much easier than that! While I love to use homemade pumpkin puree, you can definitely use canned if you prefer. Here’s the recipe for my jolted up Chocolate Chip Espresso Pumpkin Bread. I hope you love it as much as I do! Enjoy!Robyn xo From the Add a Pinch recipe archives. Originally published 2012.
