Mini Chocolate Chip Pumpkin Bread

Delightful Mini Chocolate Chip Pumpkin Bread Recipe

Fall is a season filled with rich colors, cozy sweaters, and delicious pumpkin-flavored treats. One of the most adored recipes during this time is Mini Chocolate Chip Pumpkin Bread. This scrumptious bread combines the warm and comforting flavors of pumpkin and spices with the sweetness of chocolate chips. It’s perfect for snacking, breakfast, or even dessert. If you’re a fan of pumpkin everything, you’ll love how easy it is to whip up this delightful treat!

Why Make This Recipe

Mini Chocolate Chip Pumpkin Bread is not just an ordinary bread; it’s a celebration of flavor and texture. Here are a few reasons why you should make this recipe:

• Delicious Taste: The combination of pumpkin, spices, and chocolate chips creates a rich and satisfying flavor that’s hard to resist.
• Easy to Make: This recipe requires straightforward ingredients and simple steps, making it perfect for novice bakers and busy parents alike.
• Perfect for Any Occasion: Whether you’re hosting a cozy gathering or need a sweet treat for your family, these mini loaves fit the bill. They are great for holiday parties, brunches, or just because!
• Customizable: Feel free to tweak the recipe to suit your taste. You can adjust the spices, substitute the chocolate chips, or even add nuts for a crunch!
• Great for Gifts: Mini loaves make wonderful gifts. Wrap them in festive paper and give them to friends and family to spread joy.

Now, let’s dive into how to make this delightful Mini Chocolate Chip Pumpkin Bread!

How to Make Mini Chocolate Chip Pumpkin Bread

Creating these mini loaves is simple and fun. Let’s break it down step by step, so you can enjoy the process and the delicious outcome!

Ingredients

Gather the following ingredients to make your Mini Chocolate Chip Pumpkin Bread:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 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 cup chocolate chips

Directions

Follow these steps to bake your Mini Chocolate Chip Pumpkin Bread:

1. Preheat the oven to 350°F (175°C) and grease a mini loaf pan.
2. In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared mini loaf pan.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool before removing from the pan and serve.

Now that your Mini Chocolate Chip Pumpkin Bread is ready, it’s time to enjoy its deliciousness!

How to Serve Mini Chocolate Chip Pumpkin Bread

Serving your Mini Chocolate Chip Pumpkin Bread can be a delightful experience. Here are some ideas on how to serve it:

• Slice it up: Cut the mini loaves into slices and arrange them on a platter. This makes it easy for guests to take a piece.
• Pair with coffee or tea: This bread goes wonderfully with a warm cup of coffee or tea. It’s perfect for breakfast or an afternoon snack.
• Top with butter or cream cheese: For an extra treat, spread some butter or cream cheese on top of the bread. It adds creaminess that pairs beautifully with the spices.
• Decorate for the season: Dress up the presentation with some fall-themed decorations or serve them in cute pumpkin-themed wrappers for a festive touch.

How to Store Mini Chocolate Chip Pumpkin Bread

To keep your Mini Chocolate Chip Pumpkin Bread fresh and delicious, follow these tips for storage:

• At Room Temperature: If you plan to eat the bread within a few days, you can store it in an airtight container at room temperature. It will stay fresh for about 3-4 days.
• In the Refrigerator: For longer storage, place the bread in the refrigerator. Wrapped tightly, it can last for about a week.
• Freezing: If you want to save it for later, freezing is a great option. Wrap the loaves in plastic wrap and then in aluminum foil. They can last in the freezer for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy them!

Tips to Make Mini Chocolate Chip Pumpkin Bread

Here are some handy tips to help you make the best Mini Chocolate Chip Pumpkin Bread:

• Use Fresh Pumpkin Puree: If you want to use fresh pumpkin, make sure to roast it and blend it until smooth. It adds a wonderful flavor.
• Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread.
• Test for Doneness: Baking times can vary based on your oven, so always check for doneness with a toothpick. If it comes out clean, the bread is done!
• Experiment with Spices: Feel free to add other spices like ginger or cloves for a unique flavor. Adjust the spices based on your preference.
• Add Mix-Ins: You can incorporate nuts, dried fruits, or even different types of chocolate for a different texture and flavor.

Variation

While this recipe is delicious as it is, there are plenty of ways to customize your Mini Chocolate Chip Pumpkin Bread:

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a gluten-free version of this treat.
• Add Nuts: Chop some walnuts or pecans and add them to the batter for a lovely crunch.
• Dairy-Free: Use a suitable oil instead of butter and substitute with dairy-free chocolate chips if you want a dairy-free version.
• Different Sweetness: You can experiment with alternative sweeteners like maple syrup or honey, but adjust the dry ingredients accordingly.

FAQs

Can I use canned pumpkin instead of fresh?

Absolutely! Canned pumpkin puree works perfectly in this recipe and saves you a lot of prep time.

Why is my bread dense?

A dense texture may result from overmixing the batter or incorrect measurements. Always measure your ingredients accurately and mix just until combined.

Can I double the recipe?

Yes! This recipe can easily be doubled. Just make sure to use a larger loaf pan or more mini pans to accommodate the extra batter.

What if I want to make full-size loaves instead of mini ones?

You can definitely make full-size loaves. Just adjust the baking time. Full-size loaf pans usually take about 50-60 minutes to bake.

Now you’re all set to create, serve, and enjoy your delicious Mini Chocolate Chip Pumpkin Bread! Happy baking!

Mini Chocolate Chip Pumpkin Bread

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• Author: amanda-hart
• Total Time: 45 minutes
• Yield: 4 mini loaves 1x
• Diet: Vegetarian

Pin Recipe

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Description

A delightful blend of pumpkin and chocolate chips, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 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 cup chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a mini loaf pan.
2. In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

<liGradually add the dry ingredients to the wet mixture, stirring until just combined.

4. Fold in the chocolate chips.
5. Pour the batter into the prepared mini loaf pan.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before removing from the pan and serve.

Notes

For a dairy-free version, use dairy-free chocolate chips. Experiment with additional spices for unique flavors.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Bakery
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini loaf
• Calories: 250
• Sugar: 15g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: pumpkin bread, chocolate chip bread, fall recipes, mini loaves, baking