Chocolate Espresso Pumpkin Bread

By á-24350

Ingredients

• 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 (at least 70% cocoa)

Preparation

Step 1

Position rack to the middle of the oven and preheat to 350 degrees F. Grease 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 pan and bake until a toothpick inserted comes out clean, about 65 to 85 minutes (mine took 65 minutes because my pan was small and I technically poured some batter into a muffin pan to prevent overflow).

Transfer the loaf pan to a wire rack, and allow the bread to cool in the pan for about 15 minutes. Turn out the loaf onto the wire rack and cool completely.The bread stayed fresh for four days, sliced, in an airtight container.