Moist pumpkin chocolate chip loaves, baked up into individual mini loaves, and glazed with white chocolate ganache.
Don’t say I didn’t warn you.
I told you that batch of cinnamon streusel mini-muffins was making me want to make mini versions of everything, and I meant it. The very day I made those tasty little two-bite muffins, I ordered a mini-loaf pan that makes 18 adorable little mini loaves at once. I adore it.
These pumpkin loaves include some melted white chocolate. If you’re one of those people who don’t really care for white chocolate, and was therefore planning on making them without the white chocolate ganache glaze, PLEASE don’t click away!
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.
The baked loaves taste of pumpkin, spices, and chocolate – not white chocolate.
8 oz white chocolate chips (if using a white chocolate bar, break it into small pieces)
3¼ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
1½ tsp salt
1 tbsp pumpkin pie spice
1 stick (4oz) butter, at room temperature
2 tbsp vegetable oil
½ cup granulated sugar
1 cup dark brown sugar
3 large eggs
½ cup full-fat buttermilk
2 tsp pure vanilla extract
3 cups pumpkin puree
10 oz. mini dark chocolate chips
FOR THE WHITE CHOCOLATE GANACHE GLAZE:
5 oz white chocolate chips (if using a bar, break into small pieces)
⅓ cup heavy cream
1 tbsp butter, cut into 4 pieces
Preheat your oven to 350 degrees.
If using a non-stick pan, spray the pan lightly with non-stick baking spray. If your pan is not non-stick, grease and flour each loaf cavity.
Put the white chocolate in a small bowl and microwave it on medium for 1½ minutes. Stir the chocolate and microwave on medium for another 30 seconds - 1½ minutes, stirring after every 30 seconds, just until melted. Set aside.
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.
Distribute the batter evenly among mini-loaf cavities; the batter should come almost to the top of each cavity.
Bake for 20-25 minutes, until a toothpick inserted in one of the loaves comes out batter-free.
Allow the loaves to cool in the pan for 5 minutes and then gently remove using a small spatula or butter knife to 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 seconds - 1 minute, 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.