COFFEE CHOCOLATE CHIP PUMPKIN BREAD
☕️🍫🍞🍁 The smell of this autumn loaf in the oven will have you leaping out of bed for breakfast this fall!
Our favorite partner, @bakeandbewell has perfected this recipe!
The flavor of the @beancoffeeco coffee (certified organic by the USDA and CCOF!) is perfectly complemented with the pumpkin, cinnamon, and chocolate.
Start your day with a slice this fall!
Servings: 1 Loaf / 8 Slices
INGREDIENTS:
1.5 Cups All-Purpose Flour
1 Tsp Saigon Cinnamon
1/2 Tsp Baking Soda
1 Tsp Sea Salt
2 Tbsp + 2 Tsp Coffee* Grounds,extra finely ground, the consistency of flour, to avoid grittiness
1 Cup Unsalted Butter,melted and cooled
1 Cup Pumpkin Puree
1 Cup Cane Sugar
2 Eggs,room temperature
3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top
DIRECTIONS:
PREP
Let the eggs come to room temperature
Grind the coffee on an extra fine setting and set it aside
Line a loaf pan with parchment paper for easy cleanup as well as for even baking (or you can grease the pan if you prefer)
Preheat the oven to 350º
BAKE
In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork
In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes
Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined
Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps
Stir in the 3/4 cup of mini chocolate chips
Add the batter into the prepared pan
Sprinkle with the extra mini chocolate chips
Bake for 55 minutes, or until a toothpick comes out clean
Let the bread cool in the pan
Serve and enjoy!
[Leftovers can be stored airtight at room temperature.]
