This Pumpkin Chocolate Chip Loaf is moist and delicious and perfectly sweetened with chocolate chips.
Pumpkin Chocolate Chip Loaf is moist and tender pumpkin bread that’s filled with sweet chocolate chips and that delicious pumpkin pie spice!
I am such a sucker for home-made gifts.
It all boils down to my love language.
The more time you spend in the kitchen = the more you love me.
These cute little pumpkin loaves are the perfect way to show your neighbors, teachers, friends, babysitters and anyone-who-surprisingly-drops-by-to-give-you-a-gift, just how much you love them.
How to Make Pumpkin Bread Variations:
- Skip the chocolate chips and add in chopped walnuts or pecans for a more nutty flavor.
- Add a cream cheese filling – combine 1 egg, 4 oz of softened cream cheese, 1/4 cup sugar and 2 tbsp flour until smooth. Layer pumpkin bread, cream cheese filling, then pumpkin bread then bake.
- Top the pumpkin bread with a cinnamon sugar streusel (use the topping from this Pumpkin Crumb Cake recipe).
- Keep it plain and simple and add a homemade tag when gifting.
These bad boys are super moist and packed full of delicious spices and mini chocolate chips. I just love sweet bread loaves for the Holidays, they are so rich and tender. They are lovely for breakfast, snack, or even dessert!Not going to lie, I’ve eaten way too much of this bread. My favorite way to enjoy it is to warm up a slice or two in the toaster oven and then spread butter on top.It’s so YUM!
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Pumpkin Chocolate Chip Loaf
This Pumpkin Chocolate Chip Loaf is moist and delicious and perfectly sweetened with chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 1 (15oz) can pumpkin puree
- 4 eggs
- 1 cup oil
- 2/3 cups water
- 3 cups sugar
- 1 tsp vanilla
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup mini chocolate chips
Instructions
- Pre heat oven to 350 degrees.
- Coat the bottom of 9 (5″x3″) bread loaf tins with non stick baking spray and set aside.
- In a large bowl combine the flour, baking soda, salt, cinnamon, all spice, ground cloves, and ground ginger. Sift together.
- In a separate mixing bowl combine the pumpkin puree, eggs, sugar, oil, water, and vanilla. Beat on medium speed until smooth and no longer lumpy.
- Slowly add the dry ingredients to the wet making sure to scrape the sides of the bowl. Once it is all mixed together add the chocolate chips and stir.
- Fill the prepared tins 2/3 full. Place all the tins on a baking sheet for ease in transporting to the oven. Bake for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cool and enjoy!
Keywords: pumpkin, chocolate chip, loaf, mini, easy
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If I make two loafs, would I bake at 350 degrees for how long?
Thanks
Hi Roseanne, I would keep it at 350 and bake for at least 60 minutes, then check for doneness. Enjoy!
I didn’t see a reply to the question if you make this in regular loaf pans. Would I need to use two loaf pans?
Thank you so much for commenting, it is lovely and really makes my day!
How long would you cook this in regular size loaf pans? And would it take 2? thanks
Hi Looks great, can this recipe be halved or made for muffins instead. Cant wait.
Yes, you can definitely make into muffins! I would bake in a 350 degree oven and start at 18 minutes then test for doneness.
I was so excited to find these little pumpkin chocolate chip loaves. I definitely will give them a try. Although it’s the middle of summer right now I know my family will enjoy them. I think these would be great to be given as gifts, but was sadden to read in the description about the creepy wheelchair guy. Many of these wheelchair guys have fought for our country and would be welcoming to receive these treats.
I do want to say I really enjoy your recipes and I know many others in my family do too.
hi i want to know if i cut the sugar by half, will it still work? i would like to try baking it for my mother as she loves pumpkin but she’s a diabetic, so i worried if its too sweet for her.
Hi Norma, I am not sure how cutting the sugar by half would work, but you could always try to substitute the sugar for honey? The substitution rule is 3/4 cup of honey for every cup of sugar, reduce all other liquids in the recipe by 1/2, and finally take the temperature down 25 degrees when baking. I hope that helps!
I am so in love with pumpkin & chocolate. Mine bread is cooking right now, I can't wait until they are done 🙂 thanks for a yummy recipe…..your the best! Merry Christmas!!!
If I wasn't the only girl in the world who didn't like chocolate I'd gobble this up! 🙂
Oh, I LOVE the shout out to the Love Languages! That book was amazing 🙂