This super easy pumpkin chocolate chip bread glazed with white chocolate ganache falls somewhere between a decadent quick bread and soft, chocolate-studded pumpkin cake.
This recipe can be used to bake a standard 9-inch loaf cake, mini loaf cakes, or pumpkin chocolate chip muffins.
"Wow! This pumpkin bread is amazing!! Love that you paired white chocolate with the pumpkin, such a great combo! The melted white chocolate in the batter adds so much richness. Delicious!" - Chelsey
I am not one of those people who wants pumpkin versions of everything this time of year.
The same cannot be said for my two daughters, one of whom has been begging me to make pumpkin bread since, oh... about June. They are pumpkin-bread-eating, pumpkin-latte-drinking, kind of people.
I kind of get it. There's something about cool, crisp Fall weather that makes me want to eat things with warm flavors and rich spices - like Caramel Apple Pie and Gingerbread.
But, the craving for all things pumpkin spice mostly eludes me. For the most part, a slice of pumpkin pie on Thanksgiving just about does it for me.
So, it goes without saying that if you're one of those pumpkin spice people, you are going to LOVE this super soft and tender pumpkin chocolate chip bread.
But, the people I really want to speak to are those like me. If you're not one of those pumpkin spice people, this pumpkin bread recipe is ESPECIALLY for you because I'm super duper confident that you're going to love it as much as I do. Which is to say, a LOT.
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Key Ingredients for Making Pumpkin Bread That is Incredibly Rich and Tender
In addition to the white chocolate ganache glaze, these pumpkin loaves include some melted white chocolate in the batter. If you're one of those people who don't really care for white chocolate, stay with me here. The baked loaves taste of pumpkin, spices, and chocolate - not white chocolate.
As I discovered when developing the recipe for Gluten Free Caramel Cake, adding some melted white chocolate to the batter adds an amazing richness to the finished product that no one would ever attribute to white chocolate. It's a handy little trick that I find myself coming back to time and again.
This recipe also calls for a decent amount of butter and a small amount of vegetable oil. Many quick bread recipes rely on vegetable oil to create a bread that is very moist. This works quite well, except that vegetable oil does not add any flavor.
By using mostly butter (Mmmmmmmm, butter) and just a bit of vegetable oil, these pumpkin chocolate chip loaves are both super moist AND rich and buttery.
Even if it's not true in the rest of life, when it comes to pumpkin bread we really can have it all. 😊
Bake this Bread in a Standard Loaf Pan, Mini Loaf Pan, or Muffin Pan
This recipe includes instructions for baking chocolate chip pumpkin bread in a standard 9-inch loaf pan, a mini loaf pan, or a muffin pan.
Bake a Standard 9-inch Loaf
Most of what we call "sweet bread" or "quick bread" is simply cake baked in a loaf pan. Loves of Pumpkin Bread and Banana Bread are not really bread at all. They are loaf cakes.
This distinction matters very little to me. Call it what you like, quick bread or loaf cake. The only thing that matters is that it's sweet, moist, tender, and delicious.
In many ways, loaf cakes are my favorite type of cake to bake because they are generally casual affairs, simple to make, serve, transport, and store. This pumpkin chocolate chip bread is no exception. It's perfect for breakfast or dessert, bake sales, pot lucks, and afternoon snacks.
Bake 9 Mini Loaves
A while back, I baked up batches of Cinnamon Streusel Mini-Muffins and mini Double Chocolate Muffins and suddenly I wanted to make mini versions of everything.
After baking mini Bundt Cakes and mini Cupcakes, mini eclairs, and mini upside down cakes, I ordered a mini-loaf pan and baked mini pumpkin bread loaves. That was all it took to fall in love with the whole idea of mini loaves.
Besides this pumpkin bread recipe, I use my mini-loaf pan to make Lemon Ricotta Olive Oil Loaves and Mini Lime Pound Cakes.
This recipe makes 9 mini-loaves. The loaves bake up into individual serving sizes that are the size of a large cupcake. In other words, they are a generous single serving or easily sliced up into adorable mini-slices to share.
Bake Pumpkin Chocolate Chip Muffins
This recipe can also be used to make 12- 18 pumpkin chocolate chip muffins. And, if you'd rather, call them cupcakes, so be it.
I'd happily call them muffins while eating one with my morning coffee and cupcakes later in the day when I needed an afternoon snack.
More Fall Baking Recipes:
- Maple Pumpkin Pie
- Pecan Pie Without Corn Syrup
- Chocolate Brownie Loaf Cake
- Carrot Cake with Cream Cheese Buttercream and Caramel Rum Sauce
- Salted Caramel Apple Pie
- Mini Sorgum Ginger Cookies
- Individual Almond Cakes with Cranberry Sauce
- Mini Chai Latte Cupcakes
- Pear Tart with Wine Poached Pears and Frangipane
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
Pumpkin Chocolate Chip Mini Loaves
This super easy pumpkin chocolate chip bread recipe falls somewhere between super moist quick bread and tender chocolate-studded pumpkin cake.
Glazed with white chocolate ganache and baked into a standard 9-inch loaf, mini loaves, or pumpkin chocolate chip muffins, this recipe is one of my favorite things about Fall.
This recipe includes instructions for baking Pumpkin Chocolate Chip Bread in a standard 9-inch loaf pan, a mini-loaf pan, or a muffin pan.
Ingredients
- 4 oz (¾ cup) white chocolate chips (if using a white chocolate bar, break it into small pieces)
- 1 ½ cups + 2 tablespoon (195g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt (1 teaspoon kosher salt)
- 2 teaspoon pumpkin pie spice
- 4 tablespoon (2oz) butter, at room temperature
- 1 tablespoon (.43oz/ 12.3g) vegetable oil
- ¼ cup (50g) granulated sugar
- ½ cup (106g) dark brown sugar
- 2 large eggs, at room temperature
- ¼ cup (2oz) buttermilk
- 1 teaspoon pure vanilla extract
- 1 ½ cups (15 oz) pumpkin puree
- 5 oz. (¾ cup) mini dark chocolate chips
FOR THE WHITE CHOCOLATE GANACHE GLAZE:
- 3 oz (½ cup) white chocolate chips (if using a bar, break into small pieces)
- ¼ cup (2oz) heavy cream
- 1 tablespoon (.5oz) butter, cut into 4 pieces
Instructions
- Preheat the oven to 350 degrees F (176 degrees C).
- Prepare a 9-inch loaf pan: Grease and flour the pan using either vegetable shortening or butter and a bit of all-purpose flour.
- Prepare a mini loaf pan or muffin pan: Grease and flour each cavity with vegetable shortening or butter and a bit of all-purpose flour. Or, line the cavities with paper liners.
- Put 4 ounces of white chocolate chips in a small bowl and heat it in the microwave on 50% power for 1 ½ minutes. Stir the chocolate and microwave in 30 second intervals, stirring after each heating, until all the chocolate is melted.
- Add the flour, baking powder, baking soda, salt, and pumpkin pie spice to a medium sized bowl and stir with a wire whisk to combine.
- In the bowl of an electric mixer, add the butter, vegetable oil, granulated sugar, and brown sugar. Beat on medium-high speed until the mixture is lightened and fluffy, about 4-5 minutes. Stop every now and then to scrape down the sides of the bowl.
- Add the eggs one at a time, scraping down the bowl and beating on medium speed for 20 seconds after each addition.
- In a small bowl, add the buttermilk, vanilla, and pumpkin puree and whisk to combine.
- Add the pumpkin-buttermilk mixture and the dry ingredients in alternating additions, beating on low speed after each addition just long enough to combine: flour-pumkin-flour-pumpkin-flour-pumpkin-flour.
- Add the melted white chocolate and mix on low speed just until combined. Stir in the mini chocolate chips.
- Pour the batter into your prepared loaf pan, or distribut it evenly among the cavities of a mini-loaf pan or muffin pan. The batter should come almost to the top of each cavity.
- If baking mini-loaves or muffins: Bake for 20-30 minutes. If baking 9-inch loaves: Bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the loaf (or the center of one of the mini loaves or muffins. If it comes out without any sign of raw batter, the pumpkin bread is done.
- Allow the pumpkin bread to cool in the pan for 5 minutes and then invert onto a wire rack to cool completely.
PREPARE THE WHITE CHOCOLATE GANACHE:
- Add the chocolate to a small bowl.
- Pour the cream into a glass measuring cup and microwave on high for 45-60 seconds, just until it begins to boil.
- Pour the cream over the white chocolate and allow it to sit for 5 minutes. Stir the cream and chocolate, until all the chocolate is melted and the ganache is smooth. Add the butter, and stir until completely incorporated.
- Allow the ganache to cool to room temperature, then drizzle over the mini pumpkin loaves.
Notes
The size of mini-loaf pans vary, so one recipe may, or may not, yield the same amount of mini loaves as it did for me. I used this 18-Cavity mini-loaf pan, which creates loaves that are approximately 2 ½ inches wide and 3 ¾ inches long.
Recommended Products
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Caperci Standard Natural Cupcake Liners, Food Grade & Grease-Proof Baking Cups Paper -
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
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Wilton Mini Loaf Baking Liner/Cups White 50 Pack Bread/Muffins/Cake (12-Pack)
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Cuisinart 9-Inch Chef's Classic Nonstick Bakeware Loaf Pan, Champagne
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Wilton Perfect Results Premium Non-Stick Bakeware Mini Loaf Pan, 18-Cavity
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 539Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 464mgCarbohydrates: 88gFiber: 12gSugar: 48gProtein: 10g
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Chelsey says
Wow this pumpkin bread is amazing!! Love that you paired white chocolate with the pumpkin, such a great combo! The melted white chocolate in the batter adds so much richness. Delicious!
Michelle says
I can't tell you how much I love these! They are perfect! I love mini versions of cakes, they're perfect for when you want something nice but are still trying to watch the calories. Saving this until I get some of those mini pans. The flavours in these mini loaves are just gorgeous too.
Rebecca Blackwell says
Thank you Michelle! I can't wait to hear what you think of these little pumpkin loaves! xo
Sherrie Wells says
Hi! I just found you tonight! Just received my Wilton/18 pan and I am excited to try these!! Can I make these ahead and freeze? Need them for Sunday am at church. If so, do I glaze first? Please just tell me what you have done. Was excited about the pan but haven't found many recipes to cover so many loaves. Made 2 batches of lemon loaves (one adding coconut)today and both were incredibly dry. Love to cook....this pan is a new "adventure" for me. Thank you!!!!!!
Rebecca Blackwell says
Hi Sherrie! I am so excited that you're going to try these with your new pan. These pumpkin loaves are one of my favorite things in the world. You can absolutely make these ahead and freeze them. I'd suggest wrapping them individually in plastic wrap before popping them in the freezer, but they should keep well in there for at least 3 months. I'd also suggest glazing them the day you plan to serve them. I don't think the glaze will thaw well. Just take the loaves out of the freezer the night before, letting them thaw at room temperature overnight, then glaze them the next day.
If you're looking for another lemon loaf recipe, this is another one of my favorite treats in the world: https://ofbatteranddough.com/mini-lemon-ricotta-olive-oil-loaves/
Please let me know if you have any questions and if you try either - or both! - of these recipes, I'd love to hear what you think. I love making mini-loaves because people who only want a small taste can just have a slice, and people who are hungrier can have the whole loaf. Happy Baking! xo