Embrace the essence of autumn with this Mocha Pumpkin Spice Bread, a delightful blend of rich coffee and classic pumpkin spice flavors. This loaf is not just a treat; it's an experience, combining the warmth of pumpkin spice with the deep, robust notes of mocha. Perfect for cozy mornings or as a decadent dessert, this bread is sure to captivate your senses and leave you craving more.
Why You'll Love This: This Mocha Pumpkin Spice Bread marries the comforting taste of pumpkin with the invigorating flavor of espresso and cocoa, creating a loaf that's both flavorful and moist. The addition of a chocolate glaze adds a luxurious finish that makes each slice a perfect balance of spicy and sweet. It's an irresistible treat that's perfect for sharing—or enjoying all on your own!
Perfect Occasion: Ideal for any autumn gathering, from Thanksgiving dinners to Halloween parties, or as a thoughtful homemade gift. This bread also makes a fantastic centerpiece for a festive brunch or a comforting treat to enjoy with a hot cup of coffee on a chilly fall day.
Decoration Tips: To enhance its festive look, sprinkle the top with a few pinches of espresso powder or some pumpkin pie spice after glazing. You could also top it with pecans or walnuts for added texture and a nutty flavor that complements the pumpkin and mocha beautifully.
Recipe:
Ingredients:
- For the Bread:
- 1 cup (128g) all-purpose flour, sifted
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2/3 cup (152ml) vegetable oil, divided
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs
- 1/4 cup (59ml) evaporated milk
- 1 tsp pure vanilla extract
- 3/4 cup (180g) pure pumpkin purée
- 2 tbsp (11g) unsweetened dark Dutch process cocoa powder
- 1 1/4 tsp espresso powder
- For the Chocolate Glaze:
- 1/4 cup (57g) unsalted butter, cubed
- 3 oz (85g) semisweet or dark chocolate, chopped
- 1 1/2 tbsp (23g) corn syrup or 1 tbsp (21g) honey
Instructions:
- Prepare the Loaf:
- Preheat the oven to 350°F (180°C). Line a 9” x 5” loaf pan with parchment paper, grease, and dust with a mixture of cocoa powder and flour.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, beat together all but 1 tbsp of the vegetable oil, both sugars, eggs, evaporated milk, and vanilla extract until smooth. Mix in the pumpkin purée. Gradually add the dry ingredients, stirring just until combined.
- Remove 1 cup of the batter to another bowl; mix in cocoa powder, espresso powder, and the reserved 1 tbsp of oil.
- Layer and Bake:
- Pour half of the pumpkin batter into the prepared pan. Add dollops of the mocha batter, then the remaining pumpkin batter. Swirl with a skewer.
- Bake for 35-45 minutes, or until a toothpick comes out clean or with moist crumbs. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Prepare the Glaze:
- Melt the butter, chocolate, and corn syrup or honey in a bowl set over a pan of simmering water, ensuring the water doesn’t touch the bowl. Stir until smooth.
- Cool slightly, then spoon over the cooled loaf. Let the glaze set before slicing.
Enjoy this Mocha Pumpkin Spice Bread as a special treat that combines the best of autumn flavors in one delicious loaf!