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Cozy Pumpkin Chocolate Chip Bread with Espresso Glaze

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A moist and flavorful fall loaf featuring warm pumpkin spices and chocolate chips, topped with a rich espresso glaze that adds a sophisticated, roasted complexity.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet or dark chocolate chips
  • 1 cup confectioners’ sugar, sifted
  • 1 tablespoon instant espresso powder
  • 1–2 tablespoons hot water

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and pumpkin puree until just combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Gently fold in chocolate chips.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  9. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk confectioners’ sugar and espresso powder in a small bowl. Add hot water one tablespoon at a time until a drizzling consistency is reached.
  11. Drizzle glaze over completely cooled bread and let set for 15 minutes before slicing.

Notes

Ensure eggs and butter are at room temperature for best emulsification. Do not overmix the batter to avoid a dense texture. Check bread at 50 minutes; cover with foil if browning too quickly. Fresh pumpkin can be used if roasted, pureed, and drained well. Glaze should be made fresh for best consistency.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, espresso glaze, fall recipe, autumn baking, pumpkin spice, coffee glaze, comfort food

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