I could not wait until I could officially make pumpkin bread! I made them into mini loaves so that I could share the goodies. Whenever I make regular-sized loaves of bread, we always have so many slices that are left uneaten because we are a small family of three. I would prefer to make several loaves and have to make more than having any of them go to waste in our home because we can’t eat them quickly enough.

I made this delicious pumpkin bread with dark chocolate chips for a rich flavor.

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Mini Pumpkin Bread Loaves With Chocolate Chips

ALUMINUM PANS

I used mini aluminum loaf pans instead of regular mini baking pans because I didn’t haven any on hand and Target was out of stock! These were not cheap, so if you already have mini pans, I recommend using those and wrapping your bread to give to others. Alternatively, if you are using aluminum pans, you can give the bread in the pans and still wrap it in a pretty wrapping with your bread gift.

BITTERSWEET CHOCOLATE

I prefer darker chocolate when baking with chocolate chips, so I buy quality bittersweet chocolate chips instead of semi-sweet. I If you are using semi-sweet, I would reduce your white sugar by 1/4 cup. I prefer my bread a bit on the sweeter side since the chocolate is bittersweet!

DON’T OVERMIX!

Overmixing your batter causes the gluten to continue forming, which creates a dense bread. If you want your bread to remain moist, be sure to stir until just incorporated without overmixing.

SPOON YOUR FLOUR, DON’T SCOOP

As always, I recommend spooning your flour into your measuring cup instead of scooping. When you scoop it, it causes a more densely packed cup which results in more flour. That is a no for bread! Especially if you want it to be moist.

WRAP WITH PARCHMENT OR WAX PAPER

I used this tutorial to wrap my bread in parchment paper. You can also use wax paper, which I recommend because the parchment is extra slippery and difficult to work with. I tied my pumpkin bread with twine for a pretty gifted look.

I made this fun reel on how to package your mini pumpkin bread loaves! Leave a comment below with your fall-inspired dessert!

Pumpkin Bread Recipe

Yield: 3 Mini Loaves

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Delicious and moist pumpkin bread with chocolate chips

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Ingredients

• 1 3/4 Cups All Purpose Unbleached Flour, spooned into measuring cup not scooped
• 1 1/2 Teaspoon Pumpkin Pie Spice
• 1/4 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 1 1/4 Cup White Sugar
• 1 Cup Pure Pumpkin Purée
• 3/4 Cup Vegetable or Safflower Oil
• 2 Eggs
• 1 Teaspoon Pure Vanilla Extract
• 1 Cup Bittersweet Chocolate Chips (Add an additional 1/4 cup if you like more chocolate like I do!)
• Crisco or Cooking Spray
• Mini Loaf Pans

Instructions

1. Preheat the oven to 350 degrees F.
2. Coat your mini loaf pans with Crisco or cooking spray. I don't keep cooking spray on hand, so I use Crisco by putting some on a paper towel and rubbing the inside of the pan thoroughly. I then sift a little bit of flour around the pan to coat, tossing any excess once coated.

1. Sift the flour, pumpkin pie spice, and baking soda in a large bowl. Add the salt and whisk to combine. Add the chocolate chips to the flour and mix them into the flour mixture to coat them. This prevents them from settling to the bottom of the batter while baking.
2. In a separate Bowl, add the sugar, pumpkin puree, and oil. Stir until just combined.
3. Add the eggs one at a time, mixing between each.
4. Add vanilla extract and whisk everything until just combined.
5. Slowly add your flour mix to the pumpkin mix a little at a time, stirring until just incorporated without overmixing. If you over-mix, your bread will be dense.
6. Pour an even amount of batter into each of the prepared pans about 3/4 full in each.
7. Bake for 25-35 minutes or until a knife comes out clean when inserting it into the center of the loaf.
8. Allow the loaves to cool completely then wrap each loaf in baking parchment wax paper and tie it with twine to give as gifts.

Notes

Makes 3 mini loaves or 1 regular-sized loaf. If using a regular-sized loaf pan, bake at 350 degrees F for 55-60 minutes or until a knife comes out clean when inserted. I prefer to under-bake and check it, adding time as needed than over-bake and dry out the bread.

I used aluminum pans and they are not cheap, so you can use aluminum pans and give them away with the bread inside or use mini baking pans if you have them on hand. I baked all 3 loaves at the same time.