Mini Pumpkin Chocolate Chip Bread

Yes, this is a shameless (not shameless) ripoff of my original Pumpkin Bread. That quick bread predates this site, and is one of our family’s most cherished recipes. I got it from a friend back when all of our kids were little, and it was such a hit I’ve run with it ever since. The bread is moist, the texture is fluffy, and the pumpkin flavor is just right. I can’t imagine a better pumpkin chocolate chip bread and baking it up in mini loaves was a genius move. One for each neighbor, two for me. I like that math.

related: Mini Loaf Pan Recipes for the Holidays!

ingredients for pumpkin chocolate chip bread

(See amounts and instructions in the recipe card at the end of the post.)

• pumpkin puree
  • this pumpkin chocolate chip bread recipe uses the whole 15 ounce can, which is nice.
• vegetable oil
  • I happen to have safflower, but canola, avocado, or extra light olive oil are other good choices.
• white and brown sugar
• eggs
• cinnamon, nutmeg, ginger and allspice
• flour
  • make it gluten free with a 1:1 gf baking mix like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
• salt and baking soda
• chopped walnuts
  • these can easily be left out, or use pecans. Use sunflower seeds or pepita pumpkin seeds for a nut alternative.
• chocolate chips
  • I like semi sweet or bittersweet, but pumpkin pairs beautifully with milk chocolate too.

which mini pans for pumpkin chocolate chip bread

The pans I use are USA Bakeware (3″D x 5.25″W x 2.25″H) which means you can add about 2 cups of batter. This is a nice size because each mini loaf is still substantial and bakes up beautifully without over baking like some tinier loaves can. It’s a really nice gifting size, too. If your pans are small, be sure to adjust the baking time (see below.)

tips for baking in mini loaves

Mini loaf pans vary greatly ~ some are half the size of a regular loaf pan, some are the size of cupcakes. Your baking time will depend on your specific loaf size and the recipe itself. Pumpkin bread, for instance is notoriously moist and takes a bit longer to bake than most.

Suggested Baking Times for mini loaves:

• 2/3 cup capacity: Bake for 20-25 minutes.
• 1 cup capacity: Bake for 25-35 minutes.
• 1.5-2 cup capacity: Bake for 30-45 minutes.

how to know if your pumpkin chocolate chip bread is done

Check through the window of your oven on their progress and only open the door when you have a good idea that they are done. They should be risen and starting to crack on top, and spring back when touched lightly. I use a toothpick test, inserted near the center but not directly into a crack. This is a MOIST cake, but you don’t want to see wet batter.

the bottom line

You can see the moist crumb and golden color of these pumpkin loaves. They’re perfectly pumpkiny but not too spicy. It’s really the perfect pumpkin loaf. So whether you bake it in a bundt pan, a standard loaf pan, or these minis, it’s a foolproof recipe you can have confidence in. I’ve been making this chocolate chip pumpkin bread for my entire career and I consider it a cornerstone recipe here in the Great Island kitchen.

more fall food gift-ables

• Apple Cider Doughnut Cake ~ the classic fall bundt cake.
• Almond Fig Cake ~ when you see fresh figs, don’t hesitate, this cake is the perfect way to use them!
• Copycat Raincoast Crisps® Crackers ~ these are twice baked seedy crackers that will blow everybody away!
• Apple Hot Pepper Jelly ~ this new recipe made with cider is an absolute must on your fall cheese plate.
• Pumpkin Pie Crunch Bars ~ because nobody should have to wait for Thanksgiving to enjoy pumpkin pie!
• Baked Apple Cider Doughnuts ~ there is no more iconic fall treat.