Mini chocolate chips, pumpkin, walnuts, nutmeg, and a burst of cinnamon combine to bring together the flavors of fall. This post contains an affiliate link. To store, wrap tightly with plastic wrap or refrigerate up to 10 days. Glazed with white chocolate ganache and baked into individual serving size mini loaves, these are one of my favorite things about Fall. Transfer the loaves from the pans to a cooling rack and let cook entirely, about 2 hours. So you can’t go wrong when you put them together!
I like my desserts mini. That way I don’t have to feel guilty for eating 14. If you don’t have these Petite Loaf Pans you can use one large 8 x 5-inch loaf instead, cooking time will be closer to 50-60 minutes or use a regular sized muffin tin, baking them for about 25 minutes. This Chocolate Chip Pumpkin Bread is so good and moist, with lots of chocolate chips in every bite, so if you’re a chocolate lover you won’t be disappointed! Mini-loaves make great food gifts for the holidays, and just about everyone I know loves pumpkin bread and chocolate chips.
Pumpkin Chocolate Chip Mini Loaves. These rich pumpkin chocolate chip loaves are a cross between super moist quick bread and tender, pumpkin spiced, chocolate studded cake. {See here, here, here and here.} It’s an extravagant breakfast/snack/ dessert that will fill your sweet tooth in a jiffy. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Yes, that is correct.
Basically it’s banana bread on steroids…in a cute little package, no less! These mini pumpkin chocolate chip loaves are fun to snack on and quick to make.
Peanut butter banana chocolate chip bread. These make 8 large muffins in comparison to using a normal sized muffin tin which gives you 12-13.