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).
