This Pumpkin Chocolate Chip Loaf with Espresso Glaze is moist, warmly spiced, and finished with a silky coffee drizzle—perfect for cozy fall baking.

Scale

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

1 cup powdered sugar (for glaze)

2 tablespoons brewed espresso (cooled)

1/2 teaspoon vanilla extract (for glaze)

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, beat butter and sugars until fluffy. Add eggs one at a time, then pumpkin puree and vanilla.

4. Stir in dry ingredients until just combined. Fold in chocolate chips.

5. Pour into loaf pan and bake 55–65 minutes. Cool before glazing.

6. Whisk powdered sugar, espresso, and vanilla until smooth. Drizzle over cooled loaf.

Store wrapped at room temperature for 3–4 days. Can be frozen for up to 2 months. For muffins, bake at 350°F for 20–25 minutes.