Our favorite pumpkin chocolate chip bread in mini loaf pans for sharing, gifting (or hoarding.) This is that ultimate pumpkin bread you crave all year long.
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.
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 forย 25-35 minutes.
1.5-2 cup capacity: Bake forย 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.
Whisk the wet ingredients together with the spices and set aside.
Whisk together the dry ingredients.
Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
Spoon into the mini loaf pans and even out slightly, if necessary.
Bake for about 45 minutes until the loaves are fully risen and starting to crack on top. Check with a toothpick inserted near the center but not directly into a crack. Keep in mind ovens bake differently and pan sizes vary, so your bake time may differ from mine.
Cool the breads in their pans, or lossen the sides and remove them to cool on a rack.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.
We followed this recipe exactly. The loaves over-rose and edges were crunchy. The taste was unbelievably good!!! We calibrated our over and it’s 5-7 degrees too hot so I will adjust for that. We are going to make a second batch but use five mini-loaf pans and see how it comes out. I want to give these as Christmas gifts. Thanks Sue!
Yum! This is an excellent pumpkin bread. I used the full bag of chocolate chips (12 oz) and pecans instead of walnuts because I had them. I can’t wait to share my loaves.
Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
Can you use pumpkin pie spice instead of cinnamon, nutmeg, allspice and ginger? If so, how much
Yes, just use the same amount, so use 1 1/2 to 2 tsp for this recipe.
Iโve used this recipe for a childrenโs co-op cooking class with huge success! It really is fool proof, and Iโm thrilled that itโs dairy free.
We followed this recipe exactly. The loaves over-rose and edges were crunchy. The taste was unbelievably good!!! We calibrated our over and it’s 5-7 degrees too hot so I will adjust for that. We are going to make a second batch but use five mini-loaf pans and see how it comes out. I want to give these as Christmas gifts. Thanks Sue!
Yum! This is an excellent pumpkin bread. I used the full bag of chocolate chips (12 oz) and pecans instead of walnuts because I had them. I can’t wait to share my loaves.
Sue, Is the timing in this recipe for the mini loaves or a Bundt? A Bundt is called out in the instructions. I’d love to give these to my coworkers.