This moist spiced bread makes the perfect treat for two. Loaded with pumpkin and chocolate chips, this mini loaf is finished with a rich bourbon icing.
Adjust oven rack to the lowest tier, then heat oven to 350°F. Line mini loaf pan with parchment paper and generously spray with cooking oil.
Mix together flour, baking soda, baking powder, salt, and pumpkin spice blend in a small bowl. In a larger bowl, whisk together the egg, pumpkin puree, brown sugar, sugar, and canola oil until smooth.
Gently stir the flour mixture the wet mixture. Do not overmix; it’s okay if it’s slightly clumpy. Finally, fold in chocolate chips. Scoop mixture evenly into greased loaf pan and bake on the lowest tier for 25-28 minutes or until a toothpick inserted comes out clean.
For the Icing:
While the bread is baking, whisk together powdered sugar, bourbon, and water until smooth. Allow loaf to cool slightly before drizzling bourbon glaze on top. Enjoy immediately or store in an airtight container for up to a week (if it will last that long!)