Dark Chocolate Espresso Pumpkin Bread

Sounds amazing right?  Well it is!!  I almost couldn’t bring myself to bake it because the batter was so good.  Yes, I know I shouldn’t eat raw eggs, but I just can’t help myself lol.  I have always loved pumpkin bread, and then last year I made pumpkin and chocolate chip muffins which I also loved.  So when I saw the addition of espresso in this bread I knew I had to try it.  Problem is I knew my husband wouldn’t want any because of the coffee.  As I have mentioned before he absolutely detests it, and claims even the slightest bit ruins it for him lol.  So I just didn’t tell him.  He did taste it though, and said though he didn’t hate it, the coffee was gross and he didn’t want anymore.  No problem…. more for me!!!!

The bread was nice and moist, and you could taste all the elements from the pumpkin, to the spice, and the chocolate and espresso.  I didn’t have a 70% chocolate on hand so instead I used half a 60% bar and half a 100% bar.  It worked well for an overall flavor, but once in a while I ran into a chunk of the 100% that I didn’t chop small enough and it was a bit weird.  If I didn’t have the 70% on hand I would use the two again, but just make sure to chop it smaller I think.  This took a while to fully bake for me and I didn’t want the top to get too dark so I ended up putting some foil loosely over it during the last half of the baking time (which for me was a bit longer than the longest suggested time).  Unfortunately for me it stuck in my pan in one spot on the bottom even though I buttered and floured it well, but it wasn’t a big deal other than for pictures.  I also didn’t have actual espresso powder on hand, but I had just finished making a batch of cold brew espresso the day before so I just subbed the water in the recipe out for that and it worked perfectly.

Despite my husband’s protests to the coffee in this bread I am definitely going to be making it a lot this Fall.  I may or may not share with friends…. lol

 

Makes : 1 loaf

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup plus 2 T. whole wheat pastry flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 3/4 cup plus 2 T. pure pumpkin puree
• 1/2 cup vegetable oil
• 2 tsp. espresso powder (see note above)
• 1 cup sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 2/3 cup room-temperature water (see note above)
• 6 oz. good quality dark chocolate, chopped (60-72%) (see note above)

Directions :

1. Position rack to the middle position and preheat the oven to 350 degrees F. Generously butter and flour a 9-by-5-inch loaf pan.
2. In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together the pumpkin puree and oil until well combined. Add in the espresso powder and both sugars and whisk until combined. Whisk in the eggs, one at a time, until combined, then the vanilla. Add in the water and mix until combined. Stir in the chopped chocolate.
4. Fold the dry ingredients into the wet ingredients, just until combined. Be careful not to over mix. Pour the batter into the prepared pan and smooth out the top. Bake until a toothpick inserted comes out clean, about 65 to 85 minutes. (mine took 80 minutes) (see note above)
5. Transfer the loaf pan to a wire rack, and allow the cake to cool in the pan for about 15 minutes. Turn out the loaf onto the wire rack and cool completely.
6. The bread can be stored tightly wrapped at room temperature for up to 2 days, or frozen for 1 month.

Recipe from Portuguese Girl Cooks