ingredients:

1 cup flour

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoons pumpkin spice

⅛ teaspoon ground cloves

½ teaspoon salt

½ cup coconut sugar

1 cup pumpkin puree

½ cup butter

2 eggs

chocolate chunks

Let’s get started! This recipe is truly so easy and delicious. Also, if you’re not finishing it off when it’s fresh, you must toast your slice before eating. I thought this was common sense but have been questioned by others so please, respect the toast. 

1. Place all dry ingredients into a medium sized bowl and mix. Also, preheat your oven to 350 degrees!

2. Create a well in the center and add your wet ingredients (pumpkin puree, butter and eggs). Once mixed together with the dry ingredients, add chocolate chunks in (can be left out OR can also add nuts, the choice is yours). 

3. Prepare your pan, I used an 8in x 8in glass pan and cooked it for 35 minutes. You can also use a loaf pan or a larger sheet pan but adjust the cooking time as needed. It’ll be done once the edges have lightly browned. You can also test it with a toothpick into the center, making sure that it doesn’t come out doughy. 

4. While your loaf is cooking, prepare your espresso butter (ingredients outlined below) by taking your room temperature butter, espresso and powdered sugar and placing it into a food processor or using an immersion blender to whip it into a creamy texture. 

5. If you can, eat a slice of your loaf while hot with the espresso butter and it really can’t get better than that. Enjoy!

Whipped Espresso Butter: 

½ cup butter (room temperature) 

2 shots espresso 

2 teaspoons powdered sugar