Sunday, November 4, 2018

Pumpkin Dark Chocolate Chip Espresso Bread


This is my favorite time of year. These glorious few weeks when it's not too cold yet, you don't need the A/C or heat, and at night you there's the soothing scent of burning fireplaces. If I could pick the perfect climate to live in the rest of my life it would be exactly like these first weeks of Fall. During the day it gets just warm enough that you can feel comfortable wearing a long sleeve shirt, and at night a warm sweatshirt sitting around a fire pit. But of course, New Jersey is definitely not like this all year. Soon we'll enter the 7th circle of hell, or as some call it..."winter". I swear it lasts for half the year. We'll have snowstorm after snowstorm, mountains of plowed snow taking up the prime street-parking spots, and what was once pristine white powdered snow is dark, muddy, and slushy. So before that happens I'm going to enjoy this season and curl up with some pumpkin bread.

It does make me laugh a little that this type of food is referred to as "bread". Let's be honest with ourselves, this is basically cake without any frosting. But if we call it bread it makes it breakfast food, right? Right. I love this with my first cup of coffee in the morning after opening the window to let some fresh cool air circulate through the house. If you've never had the incredible combination of pumpkin and dark chocolate you need to put this on your "must make" list NOW. This bread tastes like a delicious bite of Fall with your favorite warm spices then the smooth and melty dark chocolate. This is also so fast and easy to whip up, minimal mess and in less than an hour you can be enjoying this spiced treat!



-1 3/4 cups all purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-2 teaspoons ground cinnamon
-1/4 teaspoon ground cloves
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground ginger
-1 tablespoon espresso powder (I used Cafe Bustelo)
-1/2 teaspoon salt
-2 large eggs
-1 cup pumpkin puree
-1/2 vegetable oil
-1/2 cup white sugar
-1/2 cup brown sugar
-1/4 cup milk
-3/4 cup dark chocolate chips

1. Heat the oven to  350 degrees and grease your baking pan. You can use a loaf pan or I used by 8x8 pan. Mix the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, espresso powder, and salt. Then mix in the pumpkin, oil, eggs, and sugars. Stir until smooth, then lastly stir in the chocolate chips.

2. Pour into your baking dish. If using a loaf pan bake for 50-60 minutes, if using an 8x8 bake for 35 minutes, until a knife comes out clean.



Source: Closet Cooking

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