\\\\\\\'

The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Mini Chocolate Chip Pumpkin Loaves

By

Jump to Recipe·Print Recipe

After all that talk last week about how much I hated living in LA, I feel like a good chaser is talking about how much better Minnesota is. I feel like I’m still discovering new things every week (as with living in any city I guess). But one major thing: I live within very close driving distance of THE Nordic Ware Factory Store!! It took me two years to finally go. A major oversight on my part. But also maybe for the best, because it’s a wonderland where I could spend so much money. If I had the money, but more importantly, the space in my kitchen.

They have a whole section of the store devoted to factory cast-offs – the pans and pots with slight imperfections, sold at a steep discount. And their ideas of imperfections are very different of mine. I got a beautiful new skillet in green that had no perceivable flaws, for only $26! I also got a mini loaf pan for $2. I couldn’t pass it up. No, I didn’t really need it. But I always want them when I see them, and it’s easy to store in my cabinet inside my other loaf pan. Also it was $2!!

So I had to put it to use, especially when I had some leftover mini chocolate chips. Mini chips, mini pan. Sorry, I don’t make the rules, I simply had to do it.

I can’t say this is the most exciting pumpkin bread in the world, but… does it need to be? Just let it be great. Let it be simple. Let it have mini chocolate chips and come in a cute little loaf. Simple joys!!

You’ve all been reading some pretty long posts for the past week. I’ll keep this one short and sweet. Small and sweet, just like these loaves.

Print

Mini Chocolate Chip Pumpkin Loaves

  • Author: Audrey
Print

Description

This can make four mini loaves, or one normal 9×5 loaf

Ingredients

  • 1 and 3/4 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light or dark brown sugar
  • 1 and 1/2 cups pumpkin puree (canned or fresh)
  • 1/2 cup vegetable oil
  • 1/4 cup milk of choice
  • 2/3 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line your loaf pans or pan with parchment paper. Set aside.
  2. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk. Add in the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt, and gently mix them into the wet ingredients. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips.
  3. Pour about 1/4 of the batter into the prepared loaf pan(s), or until it’s about 2/3 full. Bake for 40 minutes. (Or, 60-65 minutes if just doing a full-size loaf.) The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
  4. Allow the bread to cool completely in the pan(s) on a wire rack before removing.
  5. Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.

Notes

From Sally’s Baking Addiction

Never miss a post!