Description
These Pumpkin Chocolate Chip Mini Loaves are moist, flavorful, and loaded with both white and dark chocolate chips, making them the perfect autumn treat. Infused with warm pumpkin pie spice and tender pumpkin puree, these mini loaves bake up beautifully in less than an hour and a half, ideal for breakfast, snack, or dessert.
Ingredients
Scale
Chocolate
- 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) ensuring it’s ready when your batter is mixed.
- Prepare the Baking Pan: For a 9-inch loaf pan, grease and flour it using vegetable shortening or butter and a bit of flour. For mini loaves or muffins, grease and flour each cavity individually or line them with paper liners for easy removal.
- Melt White Chocolate: Place 4 ounces of white chocolate chips in a small bowl and microwave at 50% power for 1 ½ minutes. Stir thoroughly then continue microwaving in 30-second increments, stirring after each, until completely melted and smooth.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice to evenly distribute all leavening agents and spices.
- Cream Butter and Sugars: Using an electric mixer bowl, cream the butter, vegetable oil, granulated sugar, and brown sugar together on medium-high speed until the mixture is light and fluffy, about 4 to 5 minutes, scraping down the sides occasionally.
- Add Eggs: Beat in the eggs one at a time, mixing each for about 20 seconds to fully incorporate them into the batter without overbeating.
- Combine Wet Pumpkin Mixture: In a small separate bowl, whisk buttermilk, vanilla extract, and pumpkin puree until smooth and combined.
- Alternate Adding Dry and Wet Ingredients: Add the flour mixture and pumpkin mixture alternately to the creamed butter mixture, beginning and ending with the flour mixture. Mix on low speed gently and just until combined to avoid a dense texture.
- Fold in Chocolates: Gently fold in the melted white chocolate and the mini dark chocolate chips, ensuring even distribution throughout the batter.
- Fill the Pan(s): Pour the batter into the prepared pans or mini loaf tins. For mini loaves or muffins, fill the cavities almost to the top for perfect rise.
- Bake: Bake mini loaves or muffins for 20-30 minutes. For a 9-inch loaf pan, bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let the loaves cool in the pan for 5 minutes. Then carefully transfer them to a wire rack to cool completely before slicing or serving to ensure the best texture.
Notes
- Room temperature eggs and butter help create a smooth, well-emulsified batter.
- Adjust bake times based on your oven and pan size; mini loaves bake faster than a full loaf.
- Use parchment liners for easy removal and minimal clean-up when baking mini loaves or muffins.
- Ensure not to overmix after adding dry ingredients to keep the bread tender and light.
- Store leftover mini loaves in an airtight container at room temperature for up to 3 days or freeze for longer storage.
