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Mini Pumpkin Chocolate Chip Loaves

A moist and delicious Pumpkin Chocolate Chip Bread that makes for a perfect hostess gift.
By Bree Hester

My mother always told me not to show up at someone’s house empty handed, that doing so is bad manners. And I have to say that I appreciate her sharing this advice with me. When I’m invited to someone’s house for dinner, I like to bring a gift or a token to say that I am grateful for being welcomed into their home and sharing their table. It doesn’t have to be an expensive gift or anything fancy, but something that expresses your appreciation to your host or hostess. 

Some people show their love with hugs and kisses, but not me: I bake to show my love. So it should not come as a surprise that my favorite hostess gift comes from my oven. I love the idea of leaving my host with something to eat for breakfast the morning after our meal together. They can wake up, make a cup of coffee, and eat a slice of homemade pumpkin bread for breakfast. No mess or hassle, courtesy of yours truly. 

This bread is one I’ve made for many years. It’s unbelievably moist and delicious and a total cinch to make. Even better, you get four loaves out of this recipe meaning you can stock your freezer with a loaf, surprise your neighbor with another and still have one to eat with your family for your breakfast. 

In a large bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice.


In another bowl, whisk together sugar, oil, eggs, pumpkin and water.


Pour the wet ingredients into the dry.


Mix until just combined.


Add the chocolate chips and mix again.


Pour the batter into four loaf pans coated with cooking spray.


Bake in a preheated 350° oven for 50 to 55 minutes. A toothpick will come out clean. Cool the breads in pans.


Wrap with cellophane and tie with ribbon.