Alright, seriously?? Yes, ladies and gents, it’s true. Three fabulous ingredients into one phenomenal
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 oil1/2 cup oil + 1/2 cup applesauce
- ⅔ cup espresso (or very strong coffee)
3 cups granulated sugar1 1/2 cups granulated sugar + 1 cup brown sugar 3½ cups all-purpose flour3 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.