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Mini Pumpkin Chocolate Chip Loaves

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  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 24
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Combining the intriguing flavor combination of chocolate and pumpkin, this moist and hearty mini loaf is a perfect gift hostess gift or teacher thank-you present.
By Bree Hester
Updated Dec 20, 2012
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  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make pumpkin nut bread by substituting chopped walnuts or pecans for the chocolate chips.
  • tip 2
    These loaves freeze beautifully. Place wrapped loaves in resealable freezer plastic bags and freeze up to 3 months.
  • tip 3
    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.


Nutrition Facts are not available for this recipe
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