🎃🍫🍁 This Mini Pumpkin Loaf Recipe is super soft, tender, moist, and loaded with chocolate chips! The mini loaves are EASY, brimming with flavors, totally IRRESISTIBLE, and accidentally vegan! Make great hostess gifts and also freeze well.
Mini Pumpkin Chocolate Chip Bread Loaves
Perfect for fall baking, this mini chocolate chip pumpkin bread is fast, easy, and made without a mixer. Soft, tender, and incredibly moist without being dense, it’s packed with cozy pumpkin spice, a hint of molasses, and plenty of melty mini chocolate chips in every bite. Bonus: free from dairy or large eggs, it’s vegan, but you’d never guess thanks to the rich, cake-like texture pumpkin naturally provides.
Baked in mini loaf pans, these little loaves cook faster and more evenly than a large loaf, making them great for quick baking or using up leftover batter from other recipes. They’re adorable, satisfying, and ideal for gifting, or just enjoying as a sweet breakfast treat.
It’s soooooo easy to bake it! I love your recipes and this is one of my favorite:)
June
What’s in This Mini Pumpkin Loaf Recipe?
To make these mini vegan pumpkin breads, you’ll need:
- All-purpose flour – I haven’t tested this recipe with gluten-free flour, but I imagine it will work just fine with a 1:1 all-purpose gluten-free flour
- Baking powder – Make sure it’s fresh for the best results
- Spices – Pumpkin pie spice and salt infuse the quick bread with warm pumpkin flavor. If you don’t have pumpkin pie spice, you can make your own by combining ground cinnamon, ground ginger, ground nutmeg, and ground cloves
- Sugar – Granulated sugar and light brown sugar sweeten the bread while keeping it moist and adding a rich molasses taste
- Pumpkin puree – Make sure to use pure canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices
- Vegetable oil – Any neutral oil can be substituted
- Milk – Use a plant-based milk to keep your bread dairy-free
- Molasses – Make sure to use mild molasses. Blackstrap is way too strong! 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
- Vanilla extract – I almost always have homemade vanilla extract on hand, but store-bought vanilla is totally fine
- Semi-sweet mini chocolate chips – I highly recommend using mini chocolate chips rather than regular-sized chips for more even distribution and less sinking. Make sure to use vegan chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mini Pumpkin Bread Loaves with Chocolate Chips
This vegan spiced pumpkin bread recipe couldn’t be easier to make!
- Stir together the wet ingredients in one bowl and the dry ingredients in another.
- Combine the two before folding in the mini chocolate chips. You could also make variations by adding nuts like walnuts or pecans or dried cranberries.
- 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.
- Cool in the pan slightly, and transfer to a wire cooling rack to cool completely.
Tip! Bake Full-Sized Loaves
If you’re resistant to using 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.
Mini Pumpkin Loaf Recipe
Equipment
- 2 Large Mixing Bowls
- 1 Wire Rack
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt, or to taste
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup pumpkin puree, not pumpkin pie filling
- ⅓ cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
- ¼ cup milk, regular, soy, almond, etc.
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
- ¾ cup mini semi-sweet chocolate chips, plus more for sprinkling on top
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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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Mini Pumpkin Chocolate Chip Muffins – Easy, no mixer recipe for the softest, moistest, most adorable little muffins ever! Rich pumpkin flavor and chocolate in every bite!
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The Best Pumpkin Chocolate Chip Cake with Chocolate Ganache – One of my all-time favorite cakes, EVER! This is a must-make that everyone loves!
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies – A thick, hearty oatmeal cookie and a soft, chewy pumpkin cookie all in one! Lots of chocolate, not at all cakey, easy, and your new favorite pumpkin cookie recipe!
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great
It’s soooooo easy to bake it! I love your recipes and this is one of my favorite:)
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!