Irresistible Pumpkin Chocolate Chip Loaf with Espresso Glaze

Friends, thank you for stopping by my kitchen today! I can’t wait to share this Pumpkin Chocolate Chip Loaf with Espresso Glaze recipe with you. It’s everything cozy fall baking should be: tender, warmly spiced pumpkin bread studded with melty chocolate chips, finished with a silky coffee-kissed glaze that makes it downright irresistible.

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Overview of Recipe Content

This pumpkin loaf is the kind of bake that bridges cozy mornings and festive evenings. Imagine it as the star of your autumn brunch spread, a sweet treat for holiday gatherings, or even a thoughtful homemade gift wrapped in parchment and tied with twine.

Why you’ll love it:

• Perfect balance of sweet pumpkin spice and rich chocolate.
• The espresso glaze adds just enough bitterness to highlight the loaf’s natural sweetness.
• Easy enough for beginner bakers but impressive enough for entertaining.

Taste & Texture:
The loaf is moist, tender, and infused with cinnamon and nutmeg. The chocolate chips melt into pockets of gooey richness, while the glaze brings a gentle coffee aroma that makes the loaf taste sophisticated yet comforting.

Ingredients:

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• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) brown sugar, packed
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

For the espresso glaze:

• 1 cup powdered sugar
• 2 tablespoons brewed espresso (cooled)
• 1/2 teaspoon vanilla extract

Tools you’ll need:

• Loaf pan (9×5-inch)
• Mixing bowls
• Electric mixer or whisk
• Cooling rack

Suggested substitutions:

• Swap butter for coconut oil for a dairy-free option.
• Use pumpkin pie spice instead of cinnamon and nutmeg.
• Replace espresso with strong brewed coffee if needed.

How to Make Pumpkin Chocolate Chip Loaf with Espresso Glaze

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1. Preheat & prep. Preheat oven to 350°F (175°C). Grease and flour your loaf pan.
2. Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter & sugar. In a large bowl, beat the butter and sugars until light and fluffy. Add eggs one at a time, beating well after each. Stir in pumpkin puree and vanilla.
4. Combine. Add the dry ingredients to the wet mixture in two batches, mixing gently until just combined. Fold in chocolate chips.
5. Bake. Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to a rack.
6. Make glaze. Whisk powdered sugar, espresso, and vanilla until smooth. Drizzle over cooled loaf.

Tip: the smell of pumpkin spice and espresso filling your kitchen will make it impossible not to cut a slice before the glaze sets—I’ve done it too many times!

What to Serve with Pumpkin Chocolate Chip Loaf

• A hot cappuccino or chai latte.
• Fresh fruit salad to balance the richness.
• A scoop of vanilla ice cream if you’re turning this into dessert.

Tips for Making It Perfect

• Don’t overmix once you add the flour—this keeps the loaf tender.
• Always let the loaf cool before glazing, or the glaze will melt into the bread.
• Store chocolate chips in the fridge before adding—they hold their shape better while baking.

Storage Instructions

• Room temperature: Wrap tightly; keeps 3–4 days.
• Fridge: Store in airtight container up to 1 week.
• Freezer: Freeze slices wrapped in parchment and foil up to 2 months. Thaw overnight.

General Information

Pumpkin bread has roots in American fall baking traditions, becoming especially popular in the 20th century when canned pumpkin made seasonal baking accessible year-round. This version takes inspiration from coffeehouse treats—moist pumpkin bread paired with a bold coffee drizzle.

Frequently Asked Questions

Can I make this loaf without the glaze?
Yes! It’s delicious on its own, but the glaze adds that café-style finish.

Can I use fresh pumpkin puree?
Absolutely, just make sure it’s well-drained so the batter doesn’t turn watery.

How do I know when the loaf is done?
Check with a toothpick inserted in the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I make muffins with this recipe?
Yes! Bake at 350°F for 20–25 minutes in a muffin tin.

Conclusion

This Pumpkin Chocolate Chip Loaf with Espresso Glaze is the kind of recipe that turns ordinary afternoons into something magical. It’s cozy, chocolatey, and kissed with coffee—just what fall baking dreams are made of.

If you loved this recipe, you might also enjoy:

• Easy Pumpkin Pie Bars
• Chocolate Zucchini Bread

Interactive Elements

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I’d love to see your creations! Leave a review below, or share a photo on Pinterest (@poulefrecipe) or tag me on Instagram.

Nutritional Information (per slice, based on 12 servings)

Calories	Carbs	Protein	Fat	Saturated Fat	Sugar	Fiber	Sodium
280	36 g	4 g	14 g	8 g	22 g	2 g	190 mg

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