1 15-ounce can pumpkin puree (just shy of two cups)
2cupsall-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
1teaspooncloves
1teaspooncinnamon
½teaspoonkosher salt
⅓mini 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. Just make sure to 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 for up to 6 months. You can defrost them at room temperature in about 8 hours.