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Chocolate Chip Pumpkin Spice Latte Bread

[heart_this] · Oct 19, 2018 · 10 Comments

Chocolate Chip Pumpkin Spice Latte Bread

A moist and tender PSL (Pumpkin Spice Latte) bread filled with chocolate chips!

It’s pumpkin spice latte (aka PSL) season and the other day while I was enjoying a cup along with a slice of pumpkin bread I thought, why not combine the two and make a pumpkin spice latte bread? The basic idea was a pumpkin quick bread with both pumpkin puree and pumpkin pie spices along with a hint of coffee flavour for the latte part. The coffee flavour comes from espresso powder, I like to make my own, and and it’s easy to just throw it into the recipe with the other ingredients. Everything was set for the pumpkin spice latte quick bread but I had chocolate on my mind and I just couldn’t resist adding a

little
lot of chocolate chips to the bread! Oh wow! The pumpkin, the spice, the coffee, along with the chocolate chips, what an amazing flavour combination! I have been enjoying eating this chocolate chip pumpkin spice latte bread for breakfasts and for snacks all week!

Chocolate Chip Pumpkin Spice Latte Bread
Chocolate Chip Pumpkin Spice Latte Bread
Chocolate Chip Pumpkin Spice Latte Bread
Chocolate Chip Pumpkin Spice Latte Bread

Chocolate Chip Pumpkin Spice Latte Bread
Chocolate Chip Pumpkin Spice Latte Bread

Chocolate Chip Pumpkin Spice Latte Bread

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 12

A moist and tender PSL (Pumpkin Spice Latte) bread filled with chocolate chips!

ingredients
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon espresso powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup oil (vegetable or coconut)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 3/4 cup chocolate chips (optional)
directions
  1. Mix the flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, espresso powder and salt before mixing in the mixture of the pumpkin puree, egg, oil, sugars and milk followed by the chocolate chips.
  2. Pour the mixture into a grease loaf pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-60 minutes.
  3. Let cool, slice and enjoy!
Option: Replace up to 3/4 cup all purpose flour with whole wheat flour.
Option: Replace oil with melted butter.
Option: Add nuts!
Nutrition Facts: Calories 225, Fat 10g (Saturated 1g, Trans 0), Cholesterol 31mg, Sodium 184mg, Carbs 30g (Fiber 1g, Sugars 15g), Protein 3g

Nutrition by: Nutritional facts powered by Edamam
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Bread, Breakfast, Cake, Dessert, Food, Pumpkin, Quick Bread, Recipe

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Reader Interactions

Comments

  1. Sue says

    October 19, 2018 at 2:27 pm

    Hi there. Would love to use up my purées pumpkin in fridge today
    I’m GF and DF
    Can I use all purpose GF baking flour instead ?
    And using coconut oil. Do I melt it first
    And let if cook a bit before adding to recipe ? Tnx a bunch. Sue

    Reply
    • kevin says

      October 19, 2018 at 2:33 pm

      I have not tried it with GF baking flour but that should work! Use melted coconut oil! Enjoy!

      Reply
  2. mindy says

    November 5, 2018 at 2:50 pm

    I made this and iut’s delicious – but – I can’t taaste the pumpkin or the spices. It’s all espresso (which is not a bad thing!) Did you mean two tablespoons of the espresso powdr or two teaspoons?? Either way, the pumpkin made the loaf very moist even though I couldn’t taste it. Defintily will make it again. Also I added some chopped pecans to the mix – great!

    Reply
  3. Inge says

    November 8, 2018 at 10:18 am

    This bread is absolutely divine. The chocolate chips put it over the top. It’s easy to make, moist, and evokes the holidays. Thank you!

    Reply
  4. Mary says

    November 26, 2019 at 5:11 pm

    What size loaf pan? Recipe looks delicious!!!

    Reply
    • kevin says

      November 28, 2019 at 11:35 am

      I use a 9×5 inch loaf pan. Enjoy!

      Reply
  5. Linda Kleinbart says

    December 8, 2022 at 1:07 pm

    I made it and loved it! It was moist and delicious!

    Reply
  6. Linda Kleinbart says

    December 8, 2022 at 1:08 pm

    I made it and we loved it! It was easy to make and moist and delicious.

    Reply
  7. Chantal says

    December 10, 2022 at 10:31 am

    This is ridicoulius delicious! I used butternut squash puree caramelized in the oven instead of the pumpkin puree. That being said, I need to say that you are just amazing. I have made your recipes for years and absolutely love your site. It really helped me transition to a healthier diet and work with fewer ingredients limited by my health issues. Your the best 🙂

    Reply

Trackbacks

  1. 13 Atypical Thanksgiving Recipes for a New Spin on the Classic Holiday | Farm Stands says:
    November 15, 2018 at 6:35 pm

    […] spice lattes have change into synonymous with fall, and on this recipe, PSL flavors change into the base for a scrumptious Thanksgiving dessert. Leftovers are scrumptious […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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