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
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
A moist and tender PSL (Pumpkin Spice Latte) bread filled with chocolate chips!
- 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)
- 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.
- 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.
- Let cool, slice and enjoy!
Option: Replace oil with melted butter.
Option: Add nuts!
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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
I have not tried it with GF baking flour but that should work! Use melted coconut oil! Enjoy!
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!
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!
What size loaf pan? Recipe looks delicious!!!
I use a 9×5 inch loaf pan. Enjoy!
Linda Kleinbart says
I made it and loved it! It was moist and delicious!
Linda Kleinbart says
I made it and we loved it! It was easy to make and moist and delicious.
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 🙂