Description
Delight in these moist Pumpkin Chocolate Chip Mini Loaves, bursting with the warm flavors of pumpkin pie spice and melty white and dark chocolate chips. Perfectly portioned as mini loaves or muffins, these seasonal treats are ideal for fall gatherings or a cozy snack, combining tender pumpkin puree with a rich blend of sugars and spices for a comforting, classic dessert.
Ingredients
Scale
Chocolate and Topping
- 4 ounces (¾ cup) white chocolate chips (or pieces of white chocolate bar)
- 5 ounces (¾ cup) mini dark chocolate chips
- 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
Dry Ingredients
- 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
Wet Ingredients
- 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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (176°C) to prepare for baking the loaves or muffins.
- Prepare Baking Pan: For a 9-inch loaf pan, grease and flour the pan with vegetable shortening or butter and flour. For mini loaves or muffins, grease and flour each cavity or line with paper liners to prevent sticking.
- Melt White Chocolate: Place 4 ounces of white chocolate chips in a small bowl and microwave at 50% power for 1 ½ minutes. Stir and continue microwaving in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly blended.
- Cream Butter and Sugars: Using an electric mixer, cream the room temperature butter, vegetable oil, granulated sugar, and dark brown sugar on medium-high speed until the mixture is light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating each for about 20 seconds to fully incorporate before adding the next.
- Mix Wet Pumpkin Ingredients: In a small bowl, whisk together the buttermilk, pure vanilla extract, and pumpkin puree until smooth.
- Add Dry and Wet Ingredients Alternately: With the mixer on low speed, alternately add the pumpkin mixture and the dry ingredient mixture to the creamed butter mixture, starting and ending with the flour mixture. Mix only until combined to avoid overmixing.
- Fold in Chocolates: Gently fold the melted white chocolate and mini dark chocolate chips into the batter until evenly distributed.
- Fill Baking Pan: Pour the batter into the prepared loaf pan or fill mini loaf or muffin cavities almost to the top for even baking.
- Bake Mini Loaves/Muffins: For mini loaves or muffins, bake in the preheated oven for 20-30 minutes until a toothpick inserted into the center comes out clean.
- Bake 9-inch Loaf: For a full 9-inch loaf, bake for 50-60 minutes, checking for doneness with a toothpick inserted in the center.
- Cool: Allow the bread to cool in the pan for 5 minutes after baking, then transfer to a wire rack to cool completely before serving.
Notes
- Make sure all your wet ingredients, especially the eggs and butter, are at room temperature for better batter consistency.
- If you don’t have buttermilk, you can substitute with milk plus a teaspoon of lemon juice or vinegar, let sit for 5 minutes.
- For easier cleanup and guaranteed no sticking, use paper liners if making mini loaves or muffins.
- Microwave chocolate carefully at 50% power to avoid burning; stirring frequently ensures smooth melting.
- Don’t overmix the batter once you add the dry ingredients to keep the loaves tender.
- Adjust baking time depending on your oven and pan size—always check by inserting a toothpick.
