Ingredients
Scale
- 2 cups sugar
- 1 cup unsalted butter, melted
- 3 large eggs
- 1 (15-ounce) can pumpkin puree (just shy of two cups)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅓ cup mini semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Lightly spray 8 mini loaf pans.
- In a large bowl, combine the sugar, butter, eggs, and pumpkin, and stir until well blended.
- In another medium bowl, blend together the flour, baking soda, baking powder, cloves, cinnamon, and salt.
- Add the dry ingredients to the pumpkin mixture in two batches, stirring just until the dry ingredients are incorporated.
- Divide the mixture evenly between the loaf pans. Sprinkle each with two teaspoons of the mini chocolate chips if desired.
- Bake the mini loaves for 28 to 33 minutes. Test any loaf for doneness by inserting a wooden skewer in the center and seeing if it comes out clean.
- Cool the loaves in the pans on a wire rack for 10 minutes, then turn the loaves out of the pans and finish cooling on the racks.
Notes
- Mini loaves freeze beautifully. Cool the loaves completely on a wire rack, then wrap each loaf very well in plastic wrap.
- Slice the loaves into freezer-friendly zipper top bags, press out any excess air, and seal the bags.
- Label them with the name and the date, and freeze them for up to 6 months.
- Defrost them at room temperature in about 8 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini loaf
- Calories: 276kcal
- Sugar: 26g
- Sodium: 157mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 61mg