Espresso Chocolate Chip Pumpkin Bread

Alright, seriously?? Yes, ladies and gents, it’s true. Three fabulous ingredients into one phenomenal cake bread.

I found this recipe after discovering that my loaf pan would not fit into my crock pot and I couldn’t make the fabulous pumpkin slow cooker bread that our girls babysitter shared with us a few weeks ago. It was a pretty sad moment. Tear.

BUT all was not lost as this back-up recipe turned out to be delicious.

Espresso Chocolate Chip Pumpkin Bread:

Original recipe modified from inapinch.com I listed my changes next to the original incase you wanted the real deal. I always try to add flax to my baked goods when appropriate because it helps various nutritional/intestinal problems that run in our family. You can certainly leave it out. And I just couldn’t bear to add an entire cup of oil to the batter. Couldn’t do it.

• 1 (15 ounce) can pumpkin puree
• 4 eggs, lightly beaten
• 1 cup vegetable oil 1/2 cup oil + 1/2 cup applesauce
• ⅔ cup espresso (or very strong coffee)
• 3 cups granulated sugar 1 1/2 cups granulated sugar + 1 cup brown sugar
• 3½ cups all-purpose flour 3 cups all-pupose flour + 1/2 flax seed meel
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1½ cups chocolate chips
• 1 cup walnuts (optional)

Throw all ingredients except chocolate chips into a large bowl and mix gently until just combined. Then add the chocolate chips and give one more stir. This makes a ton of batter so I made one pumpkin loaf to eat now, one to freeze for later, and a tray of pumpkin bread muffins that ended up being perfect for Lilly.

Bake at 350 for 40-50 minutes- muffins will be done in a shorter amount of time than the bread so check them towards the end. You don’t want them getting too dark.

Add a cup of coffee and voila! Breakfast.

But eat it warmed with a scoop of ice cream and behold- best fall dessert ever. You’re welcome.