If you’re on the lookout for a cozy, tantalizingly sweet treat that perfectly captures the essence of fall, you’ve got to try this Pumpkin Chocolate Chip Mini Loaves Recipe. These delightful little loaves are bursting with warm pumpkin spice flavors, melted white and dark chocolate chips, and a tender, moist crumb that just melts in your mouth. They’re the ultimate snack for crisp autumn mornings, afternoon tea, or anytime you want to share a slice of seasonal happiness with friends and family. The mini size makes them irresistibly snackable and perfectly portable, making these loaves a charming addition to your baking repertoire.
Ingredients You’ll Need
The beauty of this Pumpkin Chocolate Chip Mini Loaves Recipe lies in how straightforward the ingredients are, yet each adds something special to the final masterpiece. From the creamy pumpkin puree that lends moisture and seasonal flavor, to the luscious white and dark chocolate chips that add gooey pockets of sweetness, every component enhances texture, taste, and that signature autumnal aroma.
- White chocolate chips (4 ounces or ¾ cup): These melt smoothly and bring a delicate sweetness that pairs beautifully with pumpkin.
- All-purpose flour (1 ½ cups + 2 tablespoons): Provides the structure your mini loaves need for that perfect crumb.
- Baking powder (1 ¼ teaspoons): Helps the loaves rise light and fluffy.
- Baking soda (¼ teaspoon): Works with acidity from the pumpkin and buttermilk for a tender texture.
- Salt (¾ teaspoon table salt or 1 teaspoon kosher salt): Enhances all the sweet and spicy flavors brilliantly.
- Pumpkin pie spice (2 teaspoons): The star spice blend that brings warmth and depth to every bite.
- Butter (4 tablespoons room temperature + 1 tablespoon cut into pieces): Adds richness and moisture for that melt-in-your-mouth sensation.
- Vegetable oil (1 tablespoon): Keeps the crumb moist and soft without weighing it down.
- Granulated sugar (¼ cup): Sweetens lightly while balancing the flavors.
- Dark brown sugar (½ cup): Adds caramel undertones and extra moisture.
- Large eggs (2 at room temperature): Bind it all together and add structure.
- Buttermilk (¼ cup): Provides a subtle tang that complements the pumpkin and activates the leavening.
- Pure vanilla extract (1 teaspoon): Rounds out the flavors with fragrant warmth.
- Pumpkin puree (1 ½ cups): The heart of this recipe, giving these loaves their tender texture and unmistakable autumn taste.
- Mini dark chocolate chips (5 ounces or ¾ cup): Pockets of bittersweet chocolate that contrast beautifully with the pumpkin and white chocolate.
- Additional white chocolate chips (3 ounces or ½ cup): For folding into the batter for extra bursts of creamy sweetness.
- Heavy cream (¼ cup): Used in finishing touches to enrich the texture and flavor.
How to Make Pumpkin Chocolate Chip Mini Loaves Recipe
Step 1: Preheat Your Oven and Prepare Pans
First things first, set your oven to a toasty 350°F (176°C). Whether you’re baking mini loaves or muffins, it’s crucial to prepare your pans well—grease them generously and dust lightly with flour or line with paper liners for effortless removal after baking. This little step ensures your gorgeous loaves come out cleanly without sticking, so they’re picture-perfect every time.
Step 2: Melt the White Chocolate
Place that 4 ounces of white chocolate chips in a bowl and microwave at half power for 1 ½ minutes. Stir well and continue heating in 30-second bursts until silky and smooth. This melted white chocolate will swirl into the batter later, creating stunning ribbons of creamy sweetness throughout each loaf.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. This produces your perfect base, distributing the leavening agents and spices evenly so each bite bursts with balanced flavor and tender crumb.
Step 4: Cream Butter, Oil, and Sugars
Using an electric mixer, beat the softened butter, vegetable oil, granulated sugar, and dark brown sugar together on medium-high speed until the mixture turns pale and fluffy, about 4 to 5 minutes. This step is key – the lightness you achieve here directly influences how airy and tender your mini loaves will be.
Step 5: Add Eggs and Pumpkin Mixture
Incorporate the eggs one at a time, beating briefly after each addition. Then, combine your pumpkin puree, buttermilk, and vanilla extract in a small bowl and alternately add this along with the dry ingredients to your butter mixture, starting and finishing with the flour blend. Mixing on low speed just until combined avoids overworking the batter, which keeps your loaves wonderfully soft.
Step 6: Fold in Chocolate Chips
Gently fold in the smooth melted white chocolate and the mini dark and white chocolate chips, ensuring every bite will have pockets of gooey chocolate surprises.
Step 7: Bake to Perfection
Pour your batter into the prepared mini loaf pans or muffin tins, filling each almost to the top. For mini loaves or muffins, bake for 20 to 30 minutes, and for a full 9-inch loaf, bake 50 to 60 minutes. Test doneness with a toothpick inserted in the center—it should come out clean or with only a few moist crumbs sticking.
Step 8: Cool and Enjoy
Allow the loaves to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. This crucial step prevents sogginess and helps set the crumb, making your mini loaves easy to slice and share.
How to Serve Pumpkin Chocolate Chip Mini Loaves Recipe
Garnishes
For a simple yet elegant finish, dust your mini loaves lightly with powdered sugar or drizzle a quick glaze made from powdered sugar and a splash of milk. A few extra mini chocolate chips sprinkled on top while still warm can add charm and extra chocolate decadence.
Side Dishes
These mini loaves pair beautifully with a dollop of whipped cream or a smear of cream cheese frosting for indulgence. Serve alongside a hot cup of favorite coffee, chai, or spiced tea to elevate your treat to a cozy café-level experience right at home.
Creative Ways to Present
Try layering slices with a spread of pumpkin butter or nutty almond butter for a delightful twist. You can also slice the mini loaves horizontally and build a dessert sandwich with mascarpone and a sprinkle of cinnamon or drizzle with caramel sauce for an irresistible autumn dessert plate.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Chocolate Chip Mini Loaves Recipe fresh by storing them in an airtight container at room temperature for up to 3 days. For extended freshness, wrap each loaf tightly in plastic wrap to prevent drying out.
Freezing
If you want to save some for later, these mini loaves freeze beautifully. Wrap them individually in foil or plastic wrap and place in a freezer bag, where they can be kept for up to 3 months. Thaw at room temperature when you’re ready to indulge.
Reheating
To warm your loaves, microwave for 15 to 20 seconds or warm in a toaster oven for a few minutes. This refreshes the soft texture and melts any chocolate chips to their luscious best, bringing fresh-baked goodness back to life.
FAQs
Can I substitute the pumpkin puree with something else?
Pumpkin puree is key to the flavor and texture of these loaves, but you can use canned sweet potato puree or butternut squash puree as alternatives for a slightly different twist while maintaining similar moisture and earthiness.
What if I don’t have pumpkin pie spice?
You can easily make your own by combining cinnamon, nutmeg, ginger, cloves, and allspice. This DIY blend lets you control the warmth and spice level perfectly!
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking mix with xanthan gum. Just keep in mind that texture might vary slightly but the flavors will still be delicious.
Why do I need both baking powder and baking soda?
Baking powder and baking soda work together to provide lift and tenderness. Baking powder leavens on its own, while baking soda reacts with acidic ingredients like buttermilk and pumpkin for extra rise and a softer crumb.
How do I know when the mini loaves are done baking?
The best test is to insert a toothpick into the center of a loaf: if it comes out clean or with just a few moist crumbs, your loaves are perfectly baked and ready to cool.
Final Thoughts
There’s something truly magical about the combination of pumpkin, chocolate, and warm spices all packed into these charming mini loaves. I can guarantee once you bake this Pumpkin Chocolate Chip Mini Loaves Recipe, you’ll want to make it again and again throughout the season. They bring comfort, joy, and a touch of sweet indulgence to any moment, and sharing them feels like passing along a little slice of happiness. Give this recipe a try soon—your kitchen will thank you for it!
Print
Pumpkin Chocolate Chip Mini Loaves Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 mini loaves or 1 9-inch loaf
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Pumpkin Chocolate Chip Mini Loaves are moist, flavorful, and loaded with both white and dark chocolate chips, making them the perfect autumn treat. Infused with warm pumpkin pie spice and tender pumpkin puree, these mini loaves bake up beautifully in less than an hour and a half, ideal for breakfast, snack, or dessert.
Ingredients
Chocolate
- 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) ensuring it’s ready when your batter is mixed.
- Prepare the Baking Pan: For a 9-inch loaf pan, grease and flour it using vegetable shortening or butter and a bit of flour. For mini loaves or muffins, grease and flour each cavity individually or line them with paper liners for easy removal.
- Melt White Chocolate: Place 4 ounces of white chocolate chips in a small bowl and microwave at 50% power for 1 ½ minutes. Stir thoroughly then continue microwaving in 30-second increments, stirring after each, until completely melted and smooth.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice to evenly distribute all leavening agents and spices.
- Cream Butter and Sugars: Using an electric mixer bowl, cream the butter, vegetable oil, granulated sugar, and brown sugar together on medium-high speed until the mixture is light and fluffy, about 4 to 5 minutes, scraping down the sides occasionally.
- Add Eggs: Beat in the eggs one at a time, mixing each for about 20 seconds to fully incorporate them into the batter without overbeating.
- Combine Wet Pumpkin Mixture: In a small separate bowl, whisk buttermilk, vanilla extract, and pumpkin puree until smooth and combined.
- Alternate Adding Dry and Wet Ingredients: Add the flour mixture and pumpkin mixture alternately to the creamed butter mixture, beginning and ending with the flour mixture. Mix on low speed gently and just until combined to avoid a dense texture.
- Fold in Chocolates: Gently fold in the melted white chocolate and the mini dark chocolate chips, ensuring even distribution throughout the batter.
- Fill the Pan(s): Pour the batter into the prepared pans or mini loaf tins. For mini loaves or muffins, fill the cavities almost to the top for perfect rise.
- Bake: Bake mini loaves or muffins for 20-30 minutes. For a 9-inch loaf pan, bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let the loaves cool in the pan for 5 minutes. Then carefully transfer them to a wire rack to cool completely before slicing or serving to ensure the best texture.
Notes
- Room temperature eggs and butter help create a smooth, well-emulsified batter.
- Adjust bake times based on your oven and pan size; mini loaves bake faster than a full loaf.
- Use parchment liners for easy removal and minimal clean-up when baking mini loaves or muffins.
- Ensure not to overmix after adding dry ingredients to keep the bread tender and light.
- Store leftover mini loaves in an airtight container at room temperature for up to 3 days or freeze for longer storage.
