Chocolate Chip Pumpkin Bread Mini Loaves

Chocolate Chip Pumpkin Bread Mini Loaves

Whenever the temperature starts dropping, I start craving my old standby classic - Pumpkin Chocolate Chip Bread. There’s something about the autumn spice blend - cinnamon, ginger, nutmeg, and clove that makes me want to curl up in a blanket forever with a slice of this bread and some hot apple cider. Skip the pumpkin spice latte, and make these mini loaves instead.

Mini Chocolate Chip Pumpkin Bread Loaves | Becca Bakes (www.becca-bakes.comp)

Chocolate Chip Pumpkin Bread Mini Loaves
Makes: 4 mini-loaves

Source: "Joy of Cooking"

1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon salt
1 1⁄2 teaspoons ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
1⁄3 cup water or milk
1⁄2 teaspoon vanilla
6 tablespoons (3⁄4 stick) butter, softened
1 cup sugar
1⁄ 3 cup packed brown sugar
2 large eggs
1 cup canned pumpkin puree
1 cup mini semi-sweet chocolate chips

1. Preheat the oven to 350 degrees. Grease a mini loaf pan

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices.

3. In another small bowl, combine milk and vanilla.

4. In another large bowl, beat butter and sugars until fluffy.

5. Beat in eggs, one at a time.

6. Fold in pumpkin puree.

7. Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth.

8. Gently fold in chocolate chips.

9. Pour and spread evenly into the prepared mini loaf pan.

10. Bake about 45-minutes or until a toothpick comes out clean; cool before unmolding on to a wire rack.

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