Chocolate Pumpkin Bread with Cinnamon

Serves 10 in about 1 hour. The oven brings eggs and instant espresso powder together.

Ingredients

• 2 large eggs
• ½ cup oil (neutral - vegetable or canola)
• 2 teaspoons vanilla
• 1 cup sugar
• 1 15-ounce can pumpkin puree (not pie filling)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup cocoa powder
• 2 teaspoons instant espresso powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 2 cups semi-sweet chocolate chips

Method

1. In a large mixing bowl, add the eggs, oil, and vanilla. Beat until well combined.
2. Stir in the sugar and pumpkin puree and mix well.
3. Stir in the flour, baking powder, salt, cocoa powder, espresso powder, cinnamon, and pumpkin pie spice to a sifter and sift directly into the bowl of wet ingredients. Stir just to combine, but stop while the mix still looks a little rough.
4. Fold in ¾ of the chocolate chips.
5. Move the batter to the prepared 9x5x3-inch loaf pan and spread it evenly. Then sprinkle the remaining chocolate chips over the top.
6. Cook for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean of batter (though it may have melted chocolate on it).
7. Leave it to cool in the pan for 10 minutes, then remove the loaf from the pan and continue to cool on a wire rack to your preferred temperature.

More dessert ideas are in the dessert collection.