šš«š 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, itās 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 youād 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. Theyāre adorable, satisfying, and ideal for gifting, or just enjoying as a sweet breakfast treat.
Itās soooooo easy to bake it! I love your recipes and this is one of my favorite:)
June
Whatās in This Mini Pumpkin Loaf Recipe?
To make these mini vegan pumpkin breads, youāll 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 wouldnāt. 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 couldnāt 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 youāre resistant to using mini loaf pans or donāt 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 thereās no guesswork.
Mini Pumpkin Loaf Recipe
Equipment
- 2 Large Mixing Bowls
- 1 Wire Rack
Ingredients
- 1 Ā¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- Ā¼ teaspoon salt, or to taste
- Ā¾ cup granulated sugar
- Ā¼ cup light brown sugar, packed
- Ā¾ cup pumpkin puree, not pumpkin pie filling
- ā cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
- Ā¼ cup milk, regular, soy, almond, etc.
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
- Ā¾ 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; donāt 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,Ā Cooking With Pumpkin: Recipes That Go Beyond the PieĀ is my second cookbook and there areĀ over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. Iād be super grateful if you headed over toĀ AmazonĀ to check it out!
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