Dark Chocolate-Espresso Pumpkin Bread

Ingredients

• 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%)

Instructions

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)
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.