Pumpkin Dark Chocolate Espresso Bread

Pumpkin Bread Loaf

• 1/2 cup (113g) unsalted butter to be browned
• 3/4 cup (155g) brown sugar packed
• 1/3c (67g) granulated or cane sugar
• 2 large eggs, at room temperature
• 1 TBSP vanilla extract
• 15 oz can pumpkin puree (not pumpkin pie filling) 
• 1/4 cup (60ml) whole milk
• 2 cups (240g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon powder
• 3/4 tsp kosher salt
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg powder
• 1/2 tsp ground cloves
• 1/4 tsp allspice powder
• 1 1/4 cup (213g) dark chocolate chips or chopped dark chocolate bar

Espresso Glaze

• 1 1/2 cup (180g) powder sugar, stifted
• 1 1/2 tsp espresso powder
• 1 TBSP hot water
• 2-3 tsp water as needed  
• 1/2 tsp vanilla extract
• pinch of salt

‍

Instructions

1. Brown the butter. (*see notes)  Add the butter to a light colored saucepan over medium heat. Cook, stirring or swirling frequently, until the milk solids turn amber brown and the butter smells toasted and nutty. Immediately pour the butter and browned milk solids into a large heat safe bowl. Cool for 10 15 minutes till it's cool to touch.
2. Prepare the oven and pan. Preheat the oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper.
3. Mix the sugars and butter. Whisk the brown sugar and granulated sugar into the slightly cooled brown butter until combined and it's looks like wet sand.
4. Add the eggs and vanilla. Whisk in the eggs one at a time, followed by the vanilla.
5. Add the pumpkin. Whisk in the pumpkin puree and milk until smooth.
6. Combine the dry ingredients. In a separate bowl, whisk together the flour (**see notes), baking powder, baking soda, cinnamon, salt, ginger, nutmeg, cloves, and allspice.
7. Finish the batter. Add the dry ingredients to the pumpkin mixture and mix gently with a rubber or wodden spatula until almost combined.
8. Add the chocolate. Fold in the chopped dark chocolate or chocolate chips just until evenly distributed.
9. Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 60–75 minutes, beginning to check around 55–60 minutes. The loaf is ready when a toothpick inserted into the center comes out without wet batter. Tent loosely with foil if the top browns too quickly.
10. Cool. Allow the bread to cool in the pan for 15–20 minutes before transferring it to a wire rack. Cool completely before glazing.
11. Make the espresso glaze. In a medium to large mixing bowl add 1 tablespoon hot water with the espresso and mix until the espresso has dissolved. Add the sifted powdered sugar, vanilla extract, pinch of salt and room temperature water. Whisk until smooth. Add additional water one teaspoon at a time until
12. Glaze the loaf. Spoon or pour the glaze over the completely cooled pumpkin bread. Allow the glaze to set before slicing and serving.

‍

Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

‍

**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

‍

‍