🎃🍫🍁 This Mini Pumpkin Loaf Recipe yields tender, moist mini loaves studded with melty chocolate chips. These easy, flavorful loaves are wonderfully soft, accidentally vegan, make charming gifts, and freeze well.
Mini Pumpkin Chocolate Chip Bread Loaves
Ideal for autumn baking, these mini pumpkin chocolate chip loaves are quick to prepare and require no mixer. The crumb is light and cakey rather than dense, with warm pumpkin pie spice, a touch of molasses, and plenty of small chocolate chips for even distribution. Because pumpkin adds natural moisture and structure, these loaves are dairy-free and egg-free yet still rich and satisfying.
Baked in mini loaf pans, the loaves finish faster and bake more evenly than a single large loaf. They’re perfect for a last-minute bake, using extra batter, or packaging as hostess gifts. Serve warm for breakfast, snack, or dessert.
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?
These mini vegan pumpkin breads use common pantry ingredients:
- All-purpose flour (a 1:1 gluten-free all-purpose blend may work, though not tested)
- Baking powder (use fresh for best rise)
- Pumpkin pie spice (or a homemade mix of cinnamon, ginger, nutmeg, and cloves) and a pinch of salt
- Granulated sugar and light brown sugar for sweetness, moisture, and a hint of molasses flavor
- Pumpkin puree — use pure canned pumpkin, not pumpkin pie filling
- Neutral vegetable oil (canola or a liquid coconut oil works)
- Plant-based milk to keep the recipe dairy-free
- Mild or medium molasses to deepen flavor and help keep the loaves moist
- Vanilla extract for aroma
- Mini semi‑sweet chocolate chips (use vegan chocolate chips if keeping it strictly vegan)
Note: Ingredient amounts and full directions are included in the recipe card below.
How to Make Mini Pumpkin Bread Loaves with Chocolate Chips
This quick spiced pumpkin bread is simple to prepare:
- Preheat the oven and prepare three 5x3x2-inch mini loaf pans by greasing and flouring them or using floured cooking spray.
- Whisk the dry ingredients — flour, baking powder, pumpkin pie spice, and salt — in one bowl.
- In a second bowl, combine the sugars, pumpkin puree, oil, milk, molasses, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing to keep the loaves tender.
- Fold in the mini chocolate chips, then divide the batter evenly among the prepared pans, filling each about two-thirds full.
- Top with a few extra chips if desired, and bake until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaves in the pans for about 15 minutes, then transfer to a wire rack to cool completely.
Tip! Bake Full-Sized Loaves
If you prefer, you can bake this batter as a single large loaf—just increase the baking time and check for doneness. The mini pan version simply bakes faster and looks extra cute for gifting.
Mini Pumpkin Loaf Recipe
Equipment
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3 mini loaf pans (5x3x2-inch)
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2 large mixing bowls
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1 wire rack
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup vegetable oil
- ¼ cup milk (dairy or plant-based)
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
- ¾ cup mini semi-sweet chocolate chips (plus extra for topping)
Instructions
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Preheat oven to 400°F. Spray three 5x3x2-inch mini loaf pans well with floured cooking spray or grease and flour; set aside.
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In a large bowl whisk together the flour, baking powder, pumpkin pie spice, and salt; set aside.
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In a separate large bowl whisk the granulated and brown sugars with the pumpkin puree, oil, milk, molasses, and vanilla until combined.
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Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
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Fold in the mini chocolate chips.
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Divide the batter evenly among the prepared pans, filling each about 2/3 full.
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Sprinkle extra chocolate chips over the tops if desired.
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Bake about 35 to 40 minutes, or until tops are set and a toothpick in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes, as ovens and pans vary.
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Cool in the pans about 15 minutes, then remove to a wire rack to cool completely.
Notes
Recipe adapted from previous pumpkin bread and muffin recipes. Variations: add chopped nuts or dried cranberries, or bake as a single larger loaf (increase baking time).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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More Pumpkin Recipes:
Explore more favorite pumpkin recipes from the blog, including muffins, bars, cakes, and more.
My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie, features over 50 pumpkin recipes—sweets, savory dishes, and drinks—with photos for nearly every recipe.
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