Mini Pumpkin Chocolate Chip Bread

The pumpkin obsession is real, y’all! Once October hits, I have a craving for everything pumpkin. At least until Thanksgiving is over, then it’s all about peppermint. Breads are some of my favorite things to bake. Regular breads are fun too, but I’m talking about indulgent breads with fruits and no yeast or waiting for anything to rise. I made these mini pumpkin chocolate chip loaves last year and they were a huge hit. I couldn’t wait to make them again this year!

The ingredients needed are:

~3 ½ cups flour
~3 tsp pumpkin pie spice
~2 tsp baking soda
~1 tsp baking powder
~1 tsp salt
~3 cups sugar
~1 cup vegetable oil
~4 eggs
~1 - 15 oz can pumpkin puree
~½ cup water
~1 - 12 oz bag semi-sweet chocolate chips
The first step is to combine most of the dry ingredients together. In a large bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. I don’t sift my flour or anything like that. We’re not that fancy here. I just put everything in the bowl and whisked it all together. I’m still on the hunt for another one of my favorite whisks that I mentioned in my June Favorites. If anyone knows where I can find another, pleaseeee let me know!
In another large bowl, add in the sugar, oil, eggs, pumpkin and water. I used the same whisk and mixed it just until it was all blended together. It’s important to make sure you get pumpkin puree and not pumpkin pie filling. Those are two very different things! Also, a little pro tip to make your egg-cracking go faster (something I learned from my grandma): if you crack two eggs together, only one will break. Magic!!
Add the wet mixture into the dry ingredients and stir together just until it’s all combined. Again, I used the same whisk for this step. Make sure you really get all the way to the bottom of the bowl so no pockets of flour are left unmixed. Then gently stir in the chocolate chips. I did switch to a wooden spoon and made sure not to overbeat the batter.
We’re almost ready to put it in the oven. Spray a mini loaf pan with cooking spray and preheat the oven to 350°. I got this mini loaf pan off of Amazon for less than $15 and I’ve gotten so much use out of it! It can be a pain to wash, but who doesn’t want their own little mini loaf to eat?!

Also, I don’t know what it is about this LouAna Coconut Oil cooking spray that makes it so unique. It’s been my favorite for years, performing much better than any other cooking spray I’ve ever used in the past. It has a light coconut scent, but doesn’t change the flavor and really prevents anything from sticking to the pan.
This pan has 18 cavities and I was able to fill up every one without having any leftover batter. I put two heaping tablespoons into each, adding a little bit extra to a few of them with whatever was left at the end. Pop these in the oven for about 20-25 minutes. I always recommend starting with less time and adding more as needed. The last thing we want is some dry bread. Yuck!
Once they pass the toothpick test, leave them to sit in the pan for about 10 minutes before transferring them onto wire racks. Wire racks are important to prevent them from cooking anymore. The loaves should stay on the racks for about an hour or so until they’re completely cooled.
These can stay at room temperature for up to 4 days. Just make sure they’re covered, or wrapped tightly in foil. Obviously they’d be perfectly fine to eat on their own as is, but the Southern girl in me has to slice it in half lengthwise and make a little butter sandwich with it. Butter makes everything better!! Especially when the bread is warmed up a little bit, mmmm!!!
If you enjoyed this recipe, please feel free to share it using one of the buttons below. If you have any other questions, leave them for me in the comments. Have you made a pumpkin bread before? What’s your favorite pumpkin recipe?
XO ♥ Christina ♥

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