Mini Pumpkin Chocolate Chip Bread — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!
Mini Pumpkin Chocolate Chip Bread Loaves
This mini chocolate chip pumpkin bread recipe is fast, easy, you don’t need a mixer, and tastes more like cake than bread. I’ll never complain about that since bread for breakfast is totally acceptable. The bread is so soft, tender, ridiculously moist without being dense or heavy, and loaded with chocolate in every bite.
Last year I made this Cinnamon Sugar Pumpkin Bread and it became one of my hottest fall recipes on my blog, Pinterest, and on Facebook. This video showing you just how I make the bread has been watched 8 million times and counting.
For this recipe, rather than sprinkling the tops with cinnamon-sugar, I loaded up these mini loaves with mini chocolate chips – both in the batter and sprinkled on top. The more chocolate, the merrier.
Rather than making one big loaf I made three mini loaves using these mini loaf pans. Mini food just tastes so much better! But in all seriousness, it cooks faster and more evenly than one large loaf. If you don’t have a set of mini loaf pans and you’re even somewhat of a baker, I recommend buying a set. They come in handy all the time.
For example, if there’s a muffin recipe that makes 14 muffins rather than an even dozen, you can fill your regular 12-count muffin pan with batter and the rest can go in a mini loaf pan and the two can bake at the same time, on the same oven rack for more even cooking. Or use a mini pan for those times where you have just a bit extra banana bread batter than will comfortably fit in a 9×5-inch loaf pan, add the extra to a mini loaf pan.
These adorable little loaves are brimming with the flavors of fall, including pumpkin pie spice and molasses.
The pumpkin bread is vegan but you’d never know it. No eggs, butter, or traditional dairy involved, and yet it tastes so rich and decadent. I find pumpkin has a way of mimicking eggs by naturally keeping baked goods fluffy and perfectly light without being airy.
What’s in These Mini Pumpkin Chocolate Chip Breads?
To make these mini vegan pumpkin bread loaves, you’ll need:
- All-purpose flour
- Baking powder
- Pumpkin pie spice
- Granulated sugar
- Light brown sugar
- Pumpkin puree
- Vegetable oil
- Vanilla extract
- Semi-sweet mini chocolate chips
How to Make Mini Pumpkin Chocolate Chip Bread
This vegan pumpkin spice bread couldn’t be easier to make! Simply stir together the wet ingredients in one bowl and the dry in another. Then, combine the two before folding in the mini chocolate chips.
Turn the batter into three greased mini loaf pans and sprinkle with additional chocolate chips. Bake until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
These mini pumpkin bread loaves can be frozen for later or stored on your counter for a few days.
Can I Omit the Molasses?
While you probably could skip the molasses, I wouldn’t. It helps the loaves stay extra moist, reacts with the baking powder to create fluffiness and lightness, and adds a different layer of cozy fall flavoring.
Can I Bake This in a Regular Loaf Pan?
If you’re resistant to using a mini loaf pans or don’t have any on hand, you can bake this recipe as one large loaf, increasing the baking time as needed. Or just make my regular Pumpkin Chocolate Chip Bread recipe so there’s no guesswork.
Tips for Making Mini Pumpkin Chocolate Chip Breads
I highly recommend using mini chocolate chips rather than regular sized chips for more even distribution and less sinking. Plus, if you’re making mini pumpkin bread loaves, you might as well use mini chocolate chips too, right?
Also, make sure to use a mild molasses in this mini pumpkin chocolate chip bread recipe. Blackstrap molasses is too strong, so avoid using it.
Finally, make sure you’re using pumpkin puree and NOT pumpkin pie filling. Pumpkin puree isn’t sweetened or spiced, which is what you want.
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Mini Chocolate Chip Pumpkin Bread
Super soft, tender, moist pumpkin bread that's loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt, or to taste
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
- 1/4 cup milk (regular, soy, almond, etc.)
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
- 3/4 cup mini semi-sweet chocolate chips, plus more for sprinkling on top
- Preheat oven to 400F. Spray three 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
- To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
- To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
- Add the chocolate chips and stir to combine.
- Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
- Evenly sprinkle a couple generous pinches of chocolate chips to the top of each pan.
- Bake for about 35 to 40 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary.
- Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.
Adapted from Cinnamon Sugar Pumpkin Bread, Vegan Chocolate Chip Pumpkin Muffins, Mini Cinnamon Sugar Pumpkin Muffins, and Mini Pumpkin Chocolate Chip Muffins.
Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 88mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 1g
More Pumpkin Recipes:
My FAVORITE PUMPKIN RECIPES on my blog!
My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!
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I loved this recipe and by the way if you have dark brown sugar you can use that too! Just don’t add in the molasses after because the difference between light brown sugar and dark brown sugar is the amount of molasses!
Thanks for the 5 star review and glad you love the recipe!
Good call on mini loaf pans for extra batter situations! That happens to me a lot with cupcake/cookie making and I hate tossing it or making a whole extra batch with just a few cupcakes. Definitely trying that and great recipe!
Glad you can relate to not wanting to toss it or make a whole extra batch. Love the mini pans for those reasons!
May I use almond four instead of regular flour?
No it will not work properly.
I honestly love baking in mini loaf pans: quicker baking time, and I don’t have to worry about the loaf sinking/browning too quickly. I find they bake more evenly in the smaller pans! :)
Things DEFINITELY bake more evenly in smaller pans. I love them for that reason! As well as the browning too quickly issue and that things just bake quicker! A win all the way around!
Yummy! I love pumpkin bread and I love it moist! Nice recipe!
Cute and delicious! I love seeing apple and pumpkin recipes in September but it is always a little bittersweet too.
Definitely bittersweet. In California and so many other places in the country it’s still so damn hot that it seems out of place to post pumpkin recipes but people seem to love them at this time of the year so I thought I would start with my first one. Have a great weekend!