Mini Chocolate Chip Pumpkin Bread Loaves

5 from 4 votes

Mini loaf version of a favorite fall treat ~ pumpkin chocolate chip bread! This easy recipe is moist, lightly spiced, and foolproof!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 368kcal

15 ounce canned pumpkin puree I stock Libby's because the quality is consistent.
1 cup vegetable oil
1 cup sugar
1 cup light brown sugar, lightly packed
4 large eggs
1/2 tsp each of nutmeg, cinnamon, allspice and ginger

Set oven to 350F and spray your mini loaf pans.
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.