
The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall! The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.
The secret is the extra fine coffee grounds! You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture. I used the finest possible setting on our coffee grinder! (If you’re aware of the texture of the grounds while eating, they are too coarse.)
I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!
This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!


Main Supplies Needed:
- A Coffee Grinder
- Parchment Paper
- A Loaf Pan (approx. 10” x 5”)
- 1 Medium + 1 Large Bowl
- A Hand Mixer
- Toothpicks
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 (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking
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
Place the pan on a cooling rack and let the bread cool in the pan
Serve and enjoy!
[Leftovers can be stored airtight at room temperature.]