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