Mini Pumpkin Chocolate Chip Loaves

Blogger Bree Hester of Baked Bree shares a quick bread recipe that makes a perfect hostess gift. Learn to make this recipe with our how-to article.

  • Prep Time 15 min
  • Total Time 2 hr 20 min
  • Servings 24

3 1/2
cups Gold Medal™ all-purpose flour
teaspoons pumpkin pie spice
teaspoons baking soda
teaspoon baking powder
teaspoon salt
cups sugar
cup vegetable oil
can (15 oz) pumpkin (not pumpkin pie mix)
cup water
bag (12 oz) semisweet chocolate chips (2 cups)

  • 1 Heat oven to 350°F. Spray 4 to 6 (5x3-inch) loaf pans with cooking spray.
  • 2 In large bowl, mix flour, pumpkin pie spice, baking soda, baking powder and salt. In another bowl, mix sugar, oil, eggs, pumpkin and water with whisk until blended. Add egg mixture to dry ingredients; stir just until moistened. Stir in chocolate chips. Divide batter evenly among pans.
  • 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, at least 1 hour.
  • 4 Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To serve, cut each loaf into 6 to 8 slices.

Expert Tips

Make pumpkin nut bread by substituting chopped walnuts or pecans for the chocolate chips.

These loaves freeze beautifully. Place wrapped loaves in resealable freezer plastic bags and freeze up to 3 months.

If you don’t have mini loaf pans, look for disposable foil mini loaf pans at the grocery store or craft stores. They’re also handy for giving loaves as a gift, wrapped in plastic wrap and ribbon.