If you’re looking to cozy up your kitchen with a treat that’s both comforting and bursting with autumn vibes, this Pumpkin Chocolate Chip Mini Loaves Recipe is your new go-to. These little loaves deliver a moist, tender crumb infused with warm spices and pockets of melty chocolate chips that make every bite utterly irresistible. Whether you’re baking for a holiday gift or craving a sweet snack to enjoy with your afternoon coffee, these mini loaves offer all the rich pumpkin flavor you adore in a perfectly sized package.
Ingredients You’ll Need
Every ingredient in this Pumpkin Chocolate Chip Mini Loaves Recipe is simple yet essential, coming together to create a beautiful balance of texture, flavor, and that gorgeous golden color you want from a fall treat. Each one plays its own important role to ensure the loaves are moist, flavorful, and just the right amount of sweet.
- 1 ¾ cups all-purpose flour: The foundation that gives structure and bounce to your loaves.
- 1 teaspoon baking soda: Helps the loaves rise perfectly, creating that tender crumb.
- ½ teaspoon baking powder: Added lift to keep things fluffy without being dense.
- ½ teaspoon salt: Balances sweetness and enhances the warm spices.
- 1 teaspoon ground cinnamon: Classic fall spice that brings depth and warmth.
- ½ teaspoon ground nutmeg: Adds a subtle, nutty spice that compliments pumpkin beautifully.
- ¼ teaspoon ground cloves: A hint of aromatic spice to round out the flavor profile.
- 1 cup canned pumpkin purée: The star of the show—moist, rich, and naturally sweet.
- ½ cup vegetable oil: Keeps the loaves tender and moist without overpowering.
- 2 large eggs: Binds all the ingredients together and gives that satisfying bake texture.
- ¾ cup granulated sugar: Adds sweetness and helps with browning.
- ¼ cup brown sugar: Offers a deeper, caramel-like sweetness and extra moisture.
- 1 teaspoon vanilla extract: Enhances all the other flavors with a warm, sweet aroma.
- ¾ cup semi-sweet chocolate chips: Melty, sweet bursts that make these loaves a true indulgence.
How to Make Pumpkin Chocolate Chip Mini Loaves Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F and lightly greasing or lining your mini loaf pans. Depending on the size, you’ll get 3 to 4 beautiful mini loaves from this recipe, perfect for gifting or savoring at home.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures the spices and leaveners are evenly distributed, so your loaves bake consistently and have that warm, cozy flavor in every bite.
Step 3: Combine the Wet Ingredients
In a larger bowl, whisk together the pumpkin purée, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until everything is smooth and blended. This step is where the pumpkin shines, bringing natural moisture and sweetness to the mix.
Step 4: Bring Dry and Wet Together
Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix here because you want soft, tender loaves—not dense or tough. Then, fold in those irresistible chocolate chips to distribute them evenly throughout the batter.
Step 5: Bake to Perfection
Divide the batter evenly among the prepared mini loaf pans, filling each about three-quarters full. Bake them for 28 to 35 minutes or until a toothpick inserted comes out clean. After baking, let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Patience here pays off for the best texture!
How to Serve Pumpkin Chocolate Chip Mini Loaves Recipe
Garnishes
These mini loaves are lovely on their own, but why not add a dusting of powdered sugar or a drizzle of cream cheese glaze? A few more chocolate chips sprinkled on top while still warm can add a bit of extra indulgence, making every slice feel like a little celebration.
Side Dishes
Pair these loaves with a hot cup of coffee, chai tea, or even a spiced latte. For a heartier brunch, serve alongside scrambled eggs or a fresh fruit salad—the sweet and spicy bread balances savory or tart flavors beautifully.
Creative Ways to Present
These mini loaves make delightful gifts too! Wrap them with rustic twine and a sprig of cinnamon sticks or place them in pretty boxes lined with parchment paper. You can also slice and toast them for a warm breakfast treat topped with butter or nut butter for an added layer of richness.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover Pumpkin Chocolate Chip Mini Loaves Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. This will help keep them moist and fresh for snacking.
Freezing
If you want to save some for later, these loaves freeze beautifully. Wrap each loaf tightly in plastic wrap and then place in a freezer bag. They will keep well for up to two months. Just thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To bring that just-baked warmth back, pop a slice or whole loaf in the microwave for 15 to 20 seconds or heat in a preheated oven at 300°F for about 10 minutes. The melty chocolate chips and fragrant spices will feel freshly baked all over again.
FAQs
Can I substitute the vegetable oil with butter?
Absolutely! Melted butter can add a richer flavor and a slightly denser texture. Just use the same amount as the oil called for in the recipe.
Can I make these loaves gluten-free?
You can try replacing the all-purpose flour with a gluten-free flour blend designed for baking, but results may vary. Ensure your blend contains xanthan gum or another binder to help maintain structure.
Is canned pumpkin the same as pumpkin pie filling?
Nope! Use canned pumpkin purée, not pumpkin pie filling, which contains added spices and sugars that could throw off your recipe’s flavor balance.
How do I know when the mini loaves are done baking?
In addition to a toothpick test coming out clean, look for a golden brown top and edges pulling slightly away from the pan. Overbaking can dry them out, so keep an eye starting around 28 minutes.
Can I add nuts or other mix-ins?
Yes! Chopped walnuts or pecans add wonderful crunch and texture, and you can even toss in dried cranberries for a tart contrast to the sweet chocolate chips.
Final Thoughts
There’s something truly magical about the way these Pumpkin Chocolate Chip Mini Loaves Recipe combines simple ingredients into a cozy, flavorful treat perfect for any fall day. Whether you’re treating yourself or sharing with friends, this recipe is bound to become a favorite loved for its tender crumb, warm spices, and chocolatey goodness. So don your apron, gather your ingredients, and enjoy the sweet comfort of freshly baked mini loaves!
Print
Pumpkin Chocolate Chip Mini Loaves Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3–4 mini loaves
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Chocolate Chip Mini Loaves are moist, tender, and filled with warm spices and melty chocolate chips. These little loaves are perfect for fall baking, holiday gifting, or cozy snacking. With simple ingredients and easy prep, they’re a seasonal favorite that delivers rich pumpkin flavor in every bite.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat oven to 350°F and lightly grease or line mini loaf pans (makes 3–4 mini loaves, depending on size).
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin, oil, eggs, both sugars, and vanilla until smooth.
- Combine Mixtures: Add the dry ingredients to the wet mixture and stir just until combined—do not overmix.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
- Fill Pans: Divide batter evenly among the prepared mini loaf pans, filling each about ¾ full.
- Bake: Bake for 28–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, add chopped walnuts or pecans.
- These loaves freeze well—wrap tightly and store for up to 2 months.
- You can also use the batter for muffins (bake 18–20 minutes).
