Pumpkin Chocolate Chip Mini Loaves

Introduction:
These Pumpkin Chocolate Chip Mini Loaves are a delightful Fall treat, combining the moist tenderness of pumpkin bread with the sweetness of chocolate chips and a luscious white chocolate ganache. Whether enjoyed as mini loaves, cupcakes, or a classic loaf, this recipe offers a comforting and festive flavor perfect for the season.

Ingredients

For the Pumpkin Chocolate Chip Bread:

  • 4 ounces (¾ cup) white chocolate chips (or pieces of white chocolate bar)
  • 1 ½ cups + 2 tablespoons (195 grams) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon table salt OR 1 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 4 tablespoons (2 ounces) salted or unsalted butter, at room temperature
  • 1 tablespoon (12.3 grams) vegetable oil
  • ¼ cup (50 grams) granulated sugar
  • ½ cup (106 grams) dark brown sugar
  • 2 large eggs, at room temperature
  • ¼ cup (57 grams) buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (15 ounces/340 grams) pumpkin puree
  • 5 ounces (¾ cup) mini dark chocolate chips

For the White Chocolate Ganache Glaze:

  • 3 ounces (½ cup) white chocolate chips (or pieces of white chocolate bar)
  • ¼ cup (57 grams) heavy cream
  • 1 tablespoon (14 grams) butter, cut into 4 pieces

Directions

  1. Preheat the Oven:
    • Preheat to 350°F (176°C).
    • For a 9-inch loaf pan: Grease and flour the pan using vegetable shortening or butter and a bit of flour.
    • For mini loaves or muffins: Grease and flour each cavity, or line with paper liners.
  2. Melt White Chocolate:
    • Place 4 ounces of white chocolate chips in a small bowl. Microwave at 50% power for 1 ½ minutes. Stir and continue microwaving in 30-second intervals, stirring after each, until melted.
  3. Prepare Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Mix Wet Ingredients:
    • In the bowl of an electric mixer, cream together the butter, vegetable oil, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 4-5 minutes. Scrape down the bowl as needed.
    • Add the eggs one at a time, beating for 20 seconds after each addition.
  5. Combine Wet and Dry Ingredients:
    • In a small bowl, whisk together the buttermilk, vanilla extract, and pumpkin puree.
    • Alternately add the pumpkin mixture and dry ingredients to the butter mixture, starting and ending with the flour mixture. Mix on low speed just until combined.
    • Fold in the melted white chocolate and mini chocolate chips.
  6. Bake:
    • Pour the batter into the prepared pan(s). For mini loaves or muffins, the batter should come almost to the top of each cavity.
    • Mini Loaves/Muffins: Bake for 20-30 minutes.
    • 9-inch Loaf: Bake for 50-60 minutes.
    • To check for doneness, insert a toothpick into the center. If it comes out clean, the bread is done.
  7. Cool:
    • Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

  • Yield: One 9-inch loaf, 9 mini loaves, or 12 cupcakes
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes

Variations

  • Nutty Pumpkin Bread: Add ½ cup of chopped nuts such as pecans or walnuts for extra texture.
  • Spice Variation: Adjust the spice mix by adding cinnamon, nutmeg, or cloves to suit your taste.
  • Frosting Option: Top with cream cheese frosting instead of the white chocolate ganache for a tangy twist.

Storage/Reheating

  • Storage: Store cooled loaves or cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container or resealable plastic bag for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Warm individual slices or cupcakes in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.

10 FAQs

  1. Can I use another type of chocolate instead of white chocolate?
    • Yes, you can use dark or milk chocolate chips if you prefer.
  2. What can I use instead of buttermilk?
    • You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar.
  3. Can I make this recipe as a single large loaf?
    • Yes, follow the instructions for a 9-inch loaf pan as provided.
  4. How can I ensure my mini loaves or cupcakes bake evenly?
    • Rotate the pans halfway through baking to ensure even cooking.
  5. Can I omit the white chocolate ganache?
    • Yes, the bread is delicious on its own without the ganache.
  6. How do I make sure the bread doesn’t stick to the pan?
    • Properly grease and flour the pans or use paper liners.
  7. Can I add nuts to the batter?
    • Yes, adding chopped nuts is a great variation.
  8. How do I store leftover bread?
    • Store it in an airtight container at room temperature or freeze for longer storage.
  9. What is the best way to thaw frozen bread?
    • Thaw at room temperature for 1-2 hours before serving.
  10. Can I use canned pumpkin pie mix instead of pumpkin puree?
    • It’s best to use plain pumpkin puree for this recipe to control the spice level.

Conclusion

Pumpkin Chocolate Chip Mini Loaves are a seasonal favorite that perfectly blends the flavors of pumpkin and chocolate. With a soft and moist crumb, these treats are ideal for cozy Fall gatherings or as a sweet personal indulgence. Whether served as mini loaves, cupcakes, or a single loaf, they’re sure to be a hit with family and friends. Enjoy them fresh or with a decadent white chocolate ganache for an extra special touch!

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Pumpkin Chocolate Chip Mini Loaves


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  • Author: khaoula belabess
  • Total Time: 1 hour 25 minutes
  • Yield: 12 Cupcakes 1x
  • Diet: Vegetarian

Description

These Pumpkin Chocolate Chip Mini Loaves combine moist pumpkin bread with the sweetness of chocolate chips and a rich white chocolate ganache. Perfect for Fall, they come in various forms including mini loaves, cupcakes, and a classic loaf.


Ingredients

Scale

For the Pumpkin Chocolate Chip Bread:

  • 4 ounces (¾ cup) white chocolate chips (or pieces of white chocolate bar)
  • 1 ½ cups + 2 tablespoons (195 grams) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon table salt OR 1 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 4 tablespoons (2 ounces) salted or unsalted butter, at room temperature
  • 1 tablespoon (12.3 grams) vegetable oil
  • ¼ cup (50 grams) granulated sugar
  • ½ cup (106 grams) dark brown sugar
  • 2 large eggs, at room temperature
  • ¼ cup (57 grams) buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (15 ounces/340 grams) pumpkin puree
  • 5 ounces (¾ cup) mini dark chocolate chips

For the White Chocolate Ganache Glaze:

  • 3 ounces (½ cup) white chocolate chips (or pieces of white chocolate bar)
  • ¼ cup (57 grams) heavy cream
  • 1 tablespoon (14 grams) butter, cut into 4 pieces

Instructions

  • Preheat the Oven:
    • Preheat to 350°F (176°C).
    • For a 9-inch loaf pan: Grease and flour the pan using vegetable shortening or butter and a bit of flour.
    • For mini loaves or muffins: Grease and flour each cavity, or line with paper liners.
  • Melt White Chocolate:
    • Place 4 ounces of white chocolate chips in a small bowl. Microwave at 50% power for 1 ½ minutes. Stir and continue microwaving in 30-second intervals, stirring after each, until melted.
  • Prepare Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Mix Wet Ingredients:
    • In the bowl of an electric mixer, cream together the butter, vegetable oil, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 4-5 minutes. Scrape down the bowl as needed.
    • Add the eggs one at a time, beating for 20 seconds after each addition.
  • Combine Wet and Dry Ingredients:
    • In a small bowl, whisk together the buttermilk, vanilla extract, and pumpkin puree.
    • Alternately add the pumpkin mixture and dry ingredients to the butter mixture, starting and ending with the flour mixture. Mix on low speed just until combined.
    • Fold in the melted white chocolate and mini chocolate chips.
  • Bake:
    • Pour the batter into the prepared pan(s). For mini loaves or muffins, the batter should come almost to the top of each cavity.
    • Mini Loaves/Muffins: Bake for 20-30 minutes.
    • 9-inch Loaf: Bake for 50-60 minutes.
    • To check for doneness, insert a toothpick into the center. If it comes out clean, the bread is done.
  • Cool:
    • Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Substitutions: You can use dark or milk chocolate chips instead of white chocolate chips. Almond or walnut pieces can be added for extra texture.
  • Make Ahead: The batter can be made ahead and stored in the refrigerator for up to 24 hours before baking.
  • Storage: Store cooled loaves or cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature before serving.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini loaf
  • Calories: 280
  • Sugar: 25 grams
  • Sodium: 190 milligrams
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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