Description
These bite-sized pumpkin loaves emerge from the oven with a cinnamon-nutmeg aroma, their tender crumb flecked with dark chocolate pockets. The slightly crisp top gives way to moist, spiced cake that melts on your tongue.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease six mini loaf pans or line them with parchment paper.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl beat the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
- Gently fold in the mini chocolate chips, reserving a few to sprinkle on top.
- Divide the batter evenly among the prepared mini loaf pans and sprinkle the reserved chocolate chips on each.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the mini loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Slice and serve once cooled or store for later.
Notes
- You can use metal or silicone mini loaf pans for easy removal
- Store cooled loaves in an airtight container at room temperature for up to 3 days
- For a richer flavor substitute dark chocolate chips or chunks
- Freeze baked mini loaves wrapped individually for up to 1 month