Pumpkin Chocolate Chip Mini Loaves Recipe
Pumpkin Chocolate Chip Mini Loaves are the ultimate autumn treat: moist, warmly spiced, and studded with melty chocolate chips in every bite. These little loaves are the perfect way to showcase the cozy flavors of pumpkin and cinnamon, but with the irresistible bonus of chocolate. Whether you’re baking them for a brunch, sharing with a friend, or just enjoying with your coffee, these Pumpkin Chocolate Chip Mini Loaves are a total crowd-pleaser—simple to make, yet always impressive.
Ingredients You’ll Need
You don’t need anything fancy to make these Pumpkin Chocolate Chip Mini Loaves—just a handful of pantry staples and a few classic spices. Each ingredient plays a key role, from giving rise and structure to adding depth and warmth.
- All-purpose flour: The foundation that holds everything together and creates a tender crumb.
- Baking soda: Gives the loaves a lovely lift and helps them bake up light.
- Baking powder: Adds extra rise for a perfectly fluffy texture.
- Salt: Balances the sweetness and enhances the spice flavors.
- Ground cinnamon: Essential for that classic pumpkin spice aroma and taste.
- Ground nutmeg: Adds warmth and a subtle, nutty depth.
- Ground cloves: Just a pinch deepens the spice blend and makes the flavor pop.
- Vegetable oil: Keeps the loaves incredibly moist and tender from the inside out.
- Granulated sugar: Sweetens the batter and gives a light, delicate texture.
- Brown sugar: Brings in a hint of molasses richness for extra flavor.
- Large eggs: Bind the ingredients together and help with structure.
- Canned pumpkin purée: The star ingredient—provides moisture, color, and unmistakable pumpkin flavor.
- Milk: Loosens the batter for a perfectly tender crumb.
- Vanilla extract: Rounds out the flavors with a touch of sweet aroma.
- Semi-sweet chocolate chips: Dotted throughout, they melt into gooey pockets of chocolate in every slice.
How to Make Pumpkin Chocolate Chip Mini Loaves
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease three mini loaf pans—each about 5 3/4 x 3 inches in size. This ensures your loaves release easily after baking, so you get perfectly shaped Pumpkin Chocolate Chip Mini Loaves every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mixing these dry ingredients first disperses the spices evenly, so there are no pockets of spice or leavening agents in your finished loaves.
Step 3: Combine the Wet Ingredients and Sugars
In a large bowl, whisk the vegetable oil with the granulated sugar and brown sugar until the mixture is smooth and well-blended. This base helps dissolve the sugars, which leads to a soft, moist crumb in your mini loaves.
Step 4: Add the Pumpkin, Eggs, Milk, and Vanilla
Add the eggs, pumpkin purée, milk, and vanilla extract to the sugar-oil mixture. Whisk until everything is thoroughly combined and the batter is a gorgeous, rich orange color—this is when your kitchen really starts to smell like fall!
Step 5: Combine Wet and Dry Mixtures
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix; you want the Pumpkin Chocolate Chip Mini Loaves to bake up tender and light.
Step 6: Fold in the Chocolate Chips
Gently fold the semi-sweet chocolate chips into the batter. Each scoop should have plenty of chocolate so that every slice is a little celebration.
Step 7: Fill and Bake
Divide the batter evenly among your prepared mini loaf pans, filling each about two-thirds full. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The aroma wafting from your oven will be absolutely irresistible!
Step 8: Cool and Enjoy
Let your Pumpkin Chocolate Chip Mini Loaves cool in the pans for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely. Slice, serve, and watch them disappear!
How to Serve Pumpkin Chocolate Chip Mini Loaves
Garnishes
A light dusting of powdered sugar will make these mini loaves look extra festive, or try a drizzle of melted chocolate for an indulgent touch. For a pop of color, sprinkle with a few extra chocolate chips or even a handful of toasted pumpkin seeds just before serving.
Side Dishes
Pair your Pumpkin Chocolate Chip Mini Loaves with a hot cup of coffee, spiced chai, or even a glass of cold milk for a comforting snack. They also make a lovely addition to a brunch spread alongside fresh fruit, yogurt, or scrambled eggs.
Creative Ways to Present
Wrap each mini loaf in parchment and tie with twine for a charming homemade gift, or slice and arrange on a platter for a cozy dessert board. You can also cut the loaves into cubes and layer with whipped cream and more chocolate chips for a playful trifle.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Chocolate Chip Mini Loaves wrapped tightly at room temperature for up to three days. They stay moist and delicious, making them perfect for grab-and-go breakfasts or snacking throughout the week.
Freezing
These loaves freeze beautifully! Once completely cooled, wrap each loaf in plastic wrap, then in aluminum foil. Store in the freezer for up to three months. Thaw overnight at room temperature and they’ll taste as fresh as the day you baked them.
Reheating
To bring frozen or room-temperature loaves back to life, warm slices in the microwave for 10–15 seconds or pop a whole loaf in a 300°F oven for about 10 minutes. The chocolate chips get wonderfully melty and the loaf tastes freshly baked.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If you have fresh pumpkin, roast and purée it until smooth. Just make sure to drain any excess liquid so your Pumpkin Chocolate Chip Mini Loaves don’t turn out too moist.
Can I substitute whole wheat flour for all-purpose?
You can swap in up to half whole wheat flour for a nuttier flavor and a little extra fiber. The loaves will be slightly denser, but still delicious.
What if I only have regular loaf pans?
No problem! Simply bake the batter in a standard 9×5 inch loaf pan for 50–60 minutes, checking for doneness with a toothpick. The recipe is just as tasty in a full-sized loaf.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans add crunch and flavor. You can also try mini chocolate chips for more even distribution, or toss in dried cranberries for a tart twist.
Why did my loaves sink in the middle?
This usually happens if the batter is overmixed or the loaves were underbaked. Make sure to mix gently and check for doneness before removing from the oven.
Final Thoughts
If you’re craving something sweet, cozy, and just a little bit special, these Pumpkin Chocolate Chip Mini Loaves are exactly what you need. I can’t wait for you to enjoy the magic of pumpkin, chocolate, and spice—all in one perfect little loaf. Happy baking!
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Pumpkin Chocolate Chip Mini Loaves Recipe
- Total Time: 50 minutes
- Yield: 3 mini loaves (about 6 slices per loaf) 1x
- Diet: Vegetarian
Description
Delight in the perfect fall treat with these Pumpkin Chocolate Chip Mini Loaves. Moist and spiced pumpkin bread studded with semi-sweet chocolate chips, baked into convenient mini loaves perfect for sharing or savoring throughout the week.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/4 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease three mini loaf pans, each measuring about 5 3/4 by 3 inches, ensuring the loaves will release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined, creating a uniform spice blend.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil with granulated sugar and brown sugar until smooth and creamy. Add eggs one at a time, then mix in the pumpkin purée, milk, and vanilla extract, blending thoroughly.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and maintain a tender crumb.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter without breaking them up.
- Fill Pans and Bake: Divide the batter evenly among the prepared loaf pans, filling each about two-thirds full to allow room for rising. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaves: Let the mini loaves cool in the pans for 10 minutes, then remove and transfer them to a wire rack to cool completely before slicing.
Notes
- These mini loaves freeze well—wrap tightly in plastic wrap followed by foil for up to 3 months to maintain freshness.
- For more even chocolate distribution, you may substitute semi-sweet chocolate chips with mini chocolate chips.
- Adding chopped walnuts can provide a delightful nutty crunch that complements the pumpkin and chocolate flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
