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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