If you are searching for a delightful fall treat that perfectly blends the richness of pumpkin with the indulgence of chocolate, this Pumpkin Chocolate Chip Mini Loaves Recipe is the answer. These mini loaves are soft, moist, and bursting with warm spices and sweet pockets of melted white and dark chocolate. Whether it’s for a cozy afternoon snack, a festive holiday gathering, or just to brighten up a chilly day, these loaves bring comfort and joy in every single bite. Trust me, once you try this Pumpkin Chocolate Chip Mini Loaves Recipe, it’s going to become one of your all-time favorites to bake and share.
Ingredients You’ll Need
This recipe relies on simple, easily found ingredients, each playing a crucial role in building the perfect texture, flavor, and color in these mini loaves. From the creamy pumpkin puree that makes the loaves tender and moist, to the blend of spices that evoke that classic autumn aroma, everything works together beautifully.
- White chocolate chips (4 ounces): Melting these gives a lovely sweetness and a smooth texture contrast.
- All-purpose flour (1 ½ cups + 2 tablespoons): The base that holds everything together with just the right density.
- Baking powder (1 ¼ teaspoons): Helps the loaves rise perfectly fluffy.
- Baking soda (¼ teaspoon): Works alongside baking powder for great texture.
- Salt (¾ teaspoon table or 1 teaspoon kosher): Balances sweetness and heightens all other flavors.
- Pumpkin pie spice (2 teaspoons): A warm blend of cinnamon, nutmeg, ginger, and cloves that defines the pumpkin flavor.
- Butter (4 tablespoons at room temperature): Adds richness and tenderness.
- Vegetable oil (1 tablespoon): Keeps the loaves moist without weighing them down.
- Granulated sugar (¼ cup) and dark brown sugar (½ cup): Brown sugar brings a deep molasses undertone, while granulated sugar sweetens evenly.
- Large eggs (2): Provide structure and help bind the mixture.
- Buttermilk (¼ cup): Adds a slight tang and keeps the crumb soft.
- Vanilla extract (1 teaspoon): Enhances all the sweet flavors.
- Pumpkin puree (1 ½ cups): The star ingredient, offering moistness and vivid color.
- Mini dark chocolate chips (5 ounces): Small bites of rich chocolate scattered throughout.
- White chocolate chips (3 ounces): Additional creamy sweetness, for double the chocolate pleasure.
- Heavy cream (¼ cup) and Butter (1 tablespoon for final step): Used to add a luscious finish if desired.
How to Make Pumpkin Chocolate Chip Mini Loaves Recipe
Step 1: Preheat and Prepare Your Pans
Begin by preheating your oven to 350°F (176°C). Whether you’re using mini loaf pans or muffin tins, it’s important to grease and flour each cavity for easy removal. For a larger 9-inch loaf pan, the same greasing and flouring trick applies, ensuring your bread doesn’t stick and comes out cleanly.
Step 2: Melt the White Chocolate
Take 4 ounces of white chocolate chips and place them in a small microwave-safe bowl. Microwave at 50% power for one and a half minutes, stirring frequently. Continue microwaving in 30-second increments, always stirring, until the chocolate is smooth and fully melted. This creamy melted chocolate will become the luxurious swirl in your batter.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This dry mixture blends the leavening agents with the vibrant spices, ensuring each loaf bakes to fluffy warmth.
Step 4: Cream the Butter and Sugars
Use an electric mixer to beat the room temperature butter, vegetable oil, granulated sugar, and dark brown sugar on medium-high speed until the mixture is light and fluffy, about 4 to 5 minutes. Don’t forget to scrape down the sides as you go to ensure an even mix. This step creates the creamy base that cakes rely on for tenderness.
Step 5: Add the Eggs
Add two large eggs one at a time, beating for about 20 seconds after each addition. This gradual incorporation helps maintain the light texture we’re aiming for in each mini loaf.
Step 6: Combine Pumpkin Mixture and Dry Ingredients
In a small bowl, whisk together the buttermilk, vanilla extract, and pumpkin puree until smooth. Alternately add the pumpkin mixture and the dry ingredients to your butter mixture, starting and ending with the flour mixture. Mix on low speed just until combined — be careful not to overmix to keep the loaves tender.
Step 7: Fold in the Chocolates
Gently fold in the melted white chocolate from earlier along with the mini dark chocolate chips and the additional white chocolate chips. This step creates irresistible pockets of melted chocolate that make every bite special.
Step 8: Bake the Mini Loaves
Pour the batter into your prepared pans, filling each cavity nearly to the top. For mini loaves or muffins, bake for 20 to 30 minutes. If you choose to bake a full 9-inch loaf instead, expect 50 to 60 minutes in the oven. To check for doneness, insert a toothpick into the center — when it comes out clean, your loaves are perfectly baked.
Step 9: Cool and Enjoy
Allow the loaves to cool in their pans for about five minutes before removing them to a wire rack. Cooling completely helps the texture settle perfectly and makes slicing easier.
How to Serve Pumpkin Chocolate Chip Mini Loaves Recipe
Garnishes
These mini loaves shine all on their own but feel free to elevate the presentation with a dusting of powdered sugar or a drizzle of cream cheese glaze. A sprinkle of crushed toasted pecans or a few extra chocolate chips on top adds both crunch and charm.
Side Dishes
Serve alongside a cup of spiced chai tea or freshly brewed coffee for a cozy treat. For a holiday brunch, pair with whipped cream or a scoop of vanilla ice cream for a decadent twist. Fresh fruit and a handful of nuts also balance the sweet richness wonderfully.
Creative Ways to Present
Use decorative mini loaf pans or colorful liners for gifting or special occasions. Wrap individual loaves in parchment tied with rustic twine for a charming homemade gift. You can even create a mini loaf sampler tray by baking assorted flavored chips or nuts in different portions of the batter.
Make Ahead and Storage
Storing Leftovers
Leftover mini loaves keep beautifully when stored in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator wrapped tightly in plastic wrap to prevent drying.
Freezing
These loaves freeze wonderfully. Wrap each loaf individually in plastic wrap and then place them in a freezer bag or airtight container. They maintain their texture and flavor for up to 3 months, making them perfect for preparing ahead of busy days or gift-giving.
Reheating
To reheat, simply unwrap a loaf and warm it in a microwave for about 15-20 seconds or in a preheated oven at 325°F (160°C) for about 10 minutes. Adding a small pat of butter on top before warming gives an extra touch of richness.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe and is what most bakers use. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
What if I don’t have pumpkin pie spice?
No worries! You can easily make your own blend with cinnamon, nutmeg, ginger, and cloves to taste. This lets you customize the spice level to suit your preference.
Can I substitute the white chocolate chips?
Yes, you can swap white chocolate chips for all dark chocolate chips if you prefer, or even add nuts for extra crunch. Just keep in mind it will change the balance of sweetness slightly.
Will this recipe work as cupcakes?
Definitely! The same batter works great for cupcakes—just bake for about 18 to 22 minutes and keep an eye on them. Mini loaf pans and muffin tins both yield delicious results.
How do I know when the mini loaves are done baking?
The best test is the toothpick test: insert a toothpick in the center of a loaf; if it comes out clean or with just a few moist crumbs, they’re done. Avoid opening the oven too often to keep them rising nicely.
Final Thoughts
This Pumpkin Chocolate Chip Mini Loaves Recipe truly brings out the best of fall flavors in an easy-to-make, delightful treat. The combination of moist pumpkin, warm spices, and two kinds of chocolate is simply irresistible. I hope you enjoy baking and sharing these cozy loaves as much as I do — they’re a guaranteed crowd-pleaser and a perfect way to make any moment feel a little sweeter.
Print
Pumpkin Chocolate Chip Mini Loaves Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 mini loaves or 12 cupcakes
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these moist Pumpkin Chocolate Chip Mini Loaves, bursting with the warm flavors of pumpkin pie spice and melty white and dark chocolate chips. Perfectly portioned as mini loaves or muffins, these seasonal treats are ideal for fall gatherings or a cozy snack, combining tender pumpkin puree with a rich blend of sugars and spices for a comforting, classic dessert.
Ingredients
Chocolate and Topping
- 4 ounces (¾ cup) white chocolate chips (or pieces of white chocolate bar)
- 5 ounces (¾ cup) mini dark chocolate chips
- 3 ounces (½ cup) white chocolate chips (or pieces of white chocolate bar)
- ¼ cup (57 grams) heavy cream
- 1 tablespoon (14 grams) butter, cut into 4 pieces
Dry Ingredients
- 1 ½ cups + 2 tablespoons (195 grams) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt OR 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 4 tablespoons (2 ounces) salted or unsalted butter, at room temperature
- 1 tablespoon (12.3 grams) vegetable oil
- ¼ cup (50 grams) granulated sugar
- ½ cup (106 grams) dark brown sugar
- 2 large eggs, at room temperature
- ¼ cup (57 grams) buttermilk
- 1 teaspoon pure vanilla extract
- 1 ½ cups (15 ounces/340 grams) pumpkin puree
Instructions
- Preheat the Oven: Preheat your oven to 350°F (176°C) to prepare for baking the loaves or muffins.
- Prepare Baking Pan: For a 9-inch loaf pan, grease and flour the pan with vegetable shortening or butter and flour. For mini loaves or muffins, grease and flour each cavity or line with paper liners to prevent sticking.
- Melt White Chocolate: Place 4 ounces of white chocolate chips in a small bowl and microwave at 50% power for 1 ½ minutes. Stir and continue microwaving in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly blended.
- Cream Butter and Sugars: Using an electric mixer, cream the room temperature butter, vegetable oil, granulated sugar, and dark brown sugar on medium-high speed until the mixture is light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating each for about 20 seconds to fully incorporate before adding the next.
- Mix Wet Pumpkin Ingredients: In a small bowl, whisk together the buttermilk, pure vanilla extract, and pumpkin puree until smooth.
- Add Dry and Wet Ingredients Alternately: With the mixer on low speed, alternately add the pumpkin mixture and the dry ingredient mixture to the creamed butter mixture, starting and ending with the flour mixture. Mix only until combined to avoid overmixing.
- Fold in Chocolates: Gently fold the melted white chocolate and mini dark chocolate chips into the batter until evenly distributed.
- Fill Baking Pan: Pour the batter into the prepared loaf pan or fill mini loaf or muffin cavities almost to the top for even baking.
- Bake Mini Loaves/Muffins: For mini loaves or muffins, bake in the preheated oven for 20-30 minutes until a toothpick inserted into the center comes out clean.
- Bake 9-inch Loaf: For a full 9-inch loaf, bake for 50-60 minutes, checking for doneness with a toothpick inserted in the center.
- Cool: Allow the bread to cool in the pan for 5 minutes after baking, then transfer to a wire rack to cool completely before serving.
Notes
- Make sure all your wet ingredients, especially the eggs and butter, are at room temperature for better batter consistency.
- If you don’t have buttermilk, you can substitute with milk plus a teaspoon of lemon juice or vinegar, let sit for 5 minutes.
- For easier cleanup and guaranteed no sticking, use paper liners if making mini loaves or muffins.
- Microwave chocolate carefully at 50% power to avoid burning; stirring frequently ensures smooth melting.
- Don’t overmix the batter once you add the dry ingredients to keep the loaves tender.
- Adjust baking time depending on your oven and pan size—always check by inserting a toothpick.
