Dessertsbettycrocker5.0
Mini Pumpkin Chocolate Chip Loaves
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.
👥 24 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 15 min👤 Bree Hester📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
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.
pumpkin pie spice3 teaspoons(15 oz) pumpkin (not pumpkin pie mix)1 can(12 oz) semisweet chocolate chips (2 cups)1 bagbaking soda2 teaspoonsbaking powder1 teaspoonsalt1 teaspoonsugar3 cupseggs4
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.
Nutrition Facts
serving Size
1 Serving
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