Pumpkin Chocolate Chip Coffee Bread
Pumpkin, chocolate and coffee in one loaf, finished with a cappuccino glaze and a crunchy crown of coffee roasted pecans.
Some fall recipes are all spice and no substance. This one earns its spot on the counter. It starts with a simple pumpkin bread mix, then swaps the water for a full cup of freshly brewed Koffee Kult coffee. That one change gives the loaf a deeper, toastier flavor and an incredibly moist crumb, and it makes the pumpkin taste more like pumpkin, not less.
Then come the chocolate chips, melting into little pockets throughout every slice. On top, a cappuccino icing made with more brewed coffee, powdered sugar and butter adds a creamy, café-style sweetness. And because one layer of coffee is never enough around here, the whole thing gets finished with pecans roasted in a coffee, honey and sugar coating that bakes into a crisp, glossy shell.
The result is a loaf that tastes like a pumpkin spice latte and a bakery chocolate chip bread had a very delicious collaboration. It's soft, crunchy, sweet and just a little bit bold. It's also surprisingly easy. The base is a boxed mix, the icing is a quick whip, and the pecans come together with a microwave and one baking sheet.
Bake it for a weekend brunch, wrap it up for a neighbor, or slice it thick for an afternoon coffee break. Whichever way you go, brew a fresh pot. You'll need some for the recipe and you'll want a cup for yourself when it comes out of the oven.
Watch the Recipe
Ingredients
Pumpkin Bread
- 1 box pumpkin bread mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup brewed Koffee Kult coffee
- 3/4 - 1 cup of chocolate chips
Icing
- 1/4 cup brewed Koffee Kult coffee
- 3 cups powdered sugar
- 2 tbsp butter
Coffee Roasted Pecans
- 4 cups pecan halves
- 1/4 cup sugar
- 1 tbsp ground Koffee Kult coffee
- 2 tbsp honey or sweetener alternative
- Pinch of salt
- 1 tsp ground cinnamon (optional)
Instructions
For the Pumpkin Bread
Follow instructions on Pumpkin Bread Mix Box. Substitute 1 cup of water for brewed Koffee Kult coffee. Add chocolate chips to the mix. Bake at 350 degrees for 35-45 minutes or according to package instructions. Let the bread cool before adding icing.
For the Icing
Whip together icing ingredients. Store in the fridge until ready to add to the bread.
For the Coffee Roasted Pecans
Mix together sugar, Koffee Kult coffee, honey and salt. Microwave in 30 second increments until boiling. Quickly add pecans and evenly coat and then spread on a prepared baking sheet. Bake at 350 degrees for 15 minutes until coating on nuts has hardened. Cool completely and add to the bread on top of the icing.
Keep in Mind
The pecan coating starts to set as soon as it comes off the boil, so have your pecans measured and your baking sheet prepped before you start the microwave.
Coffees That Pair With This Bread
A slice this rich deserves a cup that can keep up. The right coffee does two jobs here: it balances the sweetness of the icing and chocolate, and it picks up the warm, toasty notes in the pumpkin and pecans. These four are our go-to picks. Any of them also works as the brewed coffee and ground coffee in the recipe itself, so you can bake with the same bag you're sipping from.
Brew one pot, use it twice: a cup for the batter and icing, and a cup for you while the bread cools.
Thunder Bolt
French Roast · Colombia + BrazilSmoky, molasses, earthy, tobacco
Our boldest roast and a perfect counterweight to sweet icing and melty chocolate chips. Its smoky depth cuts right through the sugar, so every bite of bread tastes fresh again after a sip.
Add to CartBrazil
Medium Roast · Cerrado, BrazilDark chocolate, walnut, velvety body
Smooth, balanced and easy to love. Brazil's nutty, chocolatey character echoes the coffee roasted pecans and chocolate chips without overpowering the pumpkin. The best pick for an afternoon slice.
Add to CartSumatra Mandheling
Dark Roast · IndonesiaDark chocolate, molasses, cinnamon, brown sugar
Basically fall in a mug. Sumatra's syrupy body and warm spice notes mirror the pumpkin spice in the loaf and the honey-cinnamon glaze on the pecans. If you only brew one coffee with this recipe, make it this one.
Add to CartDark Roast
Dark Roast · Signature BlendCaramel, cinnamon, chocolate
Our signature blend is bold but remarkably smooth, with caramel and cinnamon notes that feel made for pumpkin bread. It's also a great all-around choice for baking, giving the batter and icing a rich coffee flavor without any bitterness.
Add to Cart| Coffee | Roast | Why It Works | Best For |
|---|---|---|---|
| Thunder Bolt | French | Smoky boldness balances the sweet icing | Morning slice, strong-coffee fans |
| Brazil | Medium | Nutty notes match the pecans | Afternoon coffee break |
| Sumatra Mandheling | Dark | Spice and brown sugar mirror the pumpkin | The full fall experience |
| Dark Roast | Dark | Smooth caramel finish, great for baking | Baking and sipping from one bag |
Can't decide? Browse the full lineup in our coffee collection, or let our roasters pick for you each month with the Coffee of the Month Club.
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Read RecipeWhy Cook with Koffee Kult?
100% Arabica
Koffee Kult roasts only 100% Arabica coffee beans.
Fair Trade Certified
Koffee Kult is Fair Trade certified.
Highly Rated
Check out our verified reviews here.
Freshly Roasted
Koffee Kult roasts to order. Every bag ordered on our site includes a best by date as well as a roast date.
