Go Back
pumpkin chocolate chip bread on white platter with fall flowers
Print Recipe

Chocolate Chip Pumpkin Bread Mini Loaves Recipe

Servings: 6 mini loaves Prep: 20 minutes| Cook Time: 40 minutes | Total Time: 60 minutes
Prep Time20 minutes
Cook Time40 minutes
Total Time2 hours
Course: Snack
Cuisine: American
Keyword: chocolate chip pumpkin bread
Servings: 6 loaves

Ingredients

  • 1 15oz can pumpkin puree
  • 4 large eggs at room temperature
  • 1 cup vegetable or canola oil
  • ⅔ cup water
  • 3 cups white sugar
  • 3 ½ cups all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 cup mini or regular chocolate chips*

Instructions

  • Preheat oven to 350 degrees F.
  • Grease and flour 6 mini loaf pans. (I used 5 ½” x 3” pans)
  • In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • In a separate large mixing bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar until well combined.
  • Gradually add the flour mixture to the wet mixture, stirring until just combined and there are no clumps. Be careful not to overmix.
  • Stir in the chocolate chips.
  • Pour the batter into the prepared mini loaf pans equally.
  • Bake in the preheated oven for about 40 minutes, until a toothpick in the center comes out clean.
  • Remove from oven and cool in pans on a rack for 10-15 minutes before removing from pans. Allow to cool completely on rack. (You may also leave them in the pans for the entire cooling time).