Print

Moist Pumpkin Chocolate Chip Loaf Recipe with Easy Espresso Glaze

moist pumpkin chocolate chip loaf - featured image
Print Recipe

A moist, rich pumpkin chocolate chip loaf with a subtle espresso glaze that adds a sophisticated edge. Perfect for fall baking, this loaf is forgiving, cozy, and delicious.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour (can swap half for whole wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • ½ cup (120 ml) vegetable oil (neutral oil like canola preferred)
  • 2 large eggs, room temperature
  • 1 cup (240 ml) pure pumpkin puree (canned recommended)
  • 1 teaspoon vanilla extract
  • 1 cup (175 g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) strong brewed espresso or cooled coffee
  • 1 tablespoon unsalted butter, melted (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly. Optionally line with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, and eggs until smooth. Add pumpkin puree and vanilla extract, mixing until fully incorporated.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
  5. Fold in chocolate chips evenly throughout the batter. Add a tablespoon of milk if batter feels dry.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes if oven runs hot.
  8. Cool loaf in pan for 15 minutes, then transfer to a cooling rack.
  9. Prepare espresso glaze by whisking powdered sugar, espresso, and melted butter until thick but pourable. Adjust consistency with more espresso or powdered sugar if needed.
  10. Drizzle glaze evenly over the slightly warm loaf. Let glaze set as loaf cools completely.
  11. Allow loaf to rest completely before slicing to let flavors meld and glaze firm up.

Notes

Measure flour carefully by spooning and leveling to avoid dryness. Use room temperature eggs and pumpkin for even mixing. Avoid overmixing to keep loaf tender. Use quality chocolate chips for best texture. Middle oven rack is best for even baking. Fresh strong espresso or cold brew concentrate preferred for glaze; instant coffee can be bitter. Let loaf cool completely before slicing to prevent crumbling. For dairy-free glaze, substitute butter with coconut oil and use plant-based milk if needed.

Nutrition

Keywords: pumpkin bread, chocolate chip loaf, espresso glaze, fall baking, quick bread, moist pumpkin loaf, easy pumpkin recipe

Find it online: https://milaspoon.com/moist-pumpkin-chocolate-chip-loaf-recipe-with-easy-espresso-glaze/