Mini Chocolate Chip Pumpkin Bread Loaves
Mini loaf version of a favorite fall treat ~ pumpkin chocolate chip bread! This easy recipe is moist, lightly spiced, and foolproof!
Servings: 20 servings
Equipment
- 4 mini loaf pans these are the ones I use.
Ingredients
wet ingredients
- 15 ounce canned pumpkin puree, I stock Libby's because the quality is consistent.
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup light brown sugar, lightly packed
- 4 large eggs
- 1/2 tsp each of nutmeg, cinnamon, allspice and ginger
dry ingredients
- 2 3/4 cups all purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1 cup chopped walnuts
- 10 ounce chocolate chips (I like dark chocolate)
Instructions
- Set oven to 350F and spray your mini loaf pans.
- Whisk the wet ingredients together with the spices and set aside.
- Whisk together the dry ingredients.
- Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
- Spoon into the mini loaf pans and even out slightly, if necessary.
- Bake for about 45 minutes until the loaves are fully risen and starting to crack on top. Check with a toothpick inserted near the center but not directly into a crack. Keep in mind ovens bake differently and pan sizes vary, so your bake time may differ from mine.
- Cool the breads in their pans, or lossen the sides and remove them to cool on a rack.
Nutrition
Calories: 368 kcal · Carbohydrates: 46 g · Protein: 4 g · Fat: 20 g · Saturated Fat: 5 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 33 mg · Sodium: 243 mg · Potassium: 155 mg · Fiber: 1 g · Sugar: 30 g · Vitamin A: 3358 IU · Vitamin C: 1 mg · Calcium: 38 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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