Guys, I have to warn you. This is part one of a two part recipe.
I’m not warning you because either component is hard. In fact, they are both really easy.
I’m warning you because part 1 is so good, that you may not make it to part 2.
So good, that a 3 year old toddler who shall remain nameless quite literally stole the bread from the countertop and just teared right into it. He just couldn’t help himself.
So, my recommendation is to make 2 of these. In fact, the recipe doubles perfectly.
Or, you can do what I’m doing, and reserve half the loaf, then make a half recipe of part 2. Then go crazy and eat half that loaf. Well, maybe not all by yourself. But I won’t judge if you do.
This bread is loaded with rich pumpkin flavour, and studded with dark chocolate whose flavour is enhanced with the addition of espresso. Best of all it’s moist.
Can we talk about the word moist for a second? Am I the only one who kinda hates this word? Annoyingly, I use it all the time. The thing is, there really is no better alternative. Trust me I checked. So, I guess the word moist lives on. Sorry.
Make this. Eat some. Save some.
Part 2 coming Wednesday. Stay tuned.
A moist pumpkin-espresso bread studded with dark chocolate.
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 cup plus 2 tablespoons pure pumpkin puree
- 1/2 cup vegetable oil
- 2 teaspoons espresso powder
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup room-temperature water
- 6 ounces good quality dark chocolate, chopped (60 to 72%- I used 72%)
- 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.
- In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, nutmeg, and ginger.
- 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.
- 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)
- 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.
- The bread can be stored tightly wrapped at room temperature for up to 2 days, or frozen for 1 month.
Adapted from Baked Elements.
Disclosure: This post contains an amazon affiliate link.