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Moist Small-Batch Pumpkin Chocolate Chip Bread

small-batch pumpkin chocolate chip bread - featured image
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A quick, easy, and moist small-batch pumpkin bread made in a single bowl with simple ingredients. Perfect for busy weeknights or cozy mornings, this recipe yields two mini-loaves or one standard loaf.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • A pinch of nutmeg
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (57g) butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (60g) chocolate chips
  • Extra pumpkin seeds (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line two mini loaf pans (5×3 inches or smaller) with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy (about 2 minutes).
  4. Add the egg to the butter mixture and mix well. Then, add the pumpkin puree and vanilla extract. Mix until fully combined and glossy.
  5. Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Do not overmix.
  6. Fold in the chocolate chips, reserving a small handful for the top if desired.
  7. Divide the batter evenly between the two mini loaf pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use pumpkin pie filling; use pure pumpkin puree. Ensure butter and egg are at room temperature for better emulsion. Do not overmix the batter to avoid a tough texture. If using a standard 8×4 loaf pan, increase baking time by 10-15 minutes. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, small batch baking, fall recipes, quick bread, moist pumpkin bread, easy baking

Find it online: https://cheerycrisp.com/moist-small-batch-pumpkin-chocolate-chip-bread/