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Mini Pumpkin Chocolate Chip Loaves
Mini Pumpkin Chocolate Chip Loaves
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Prep Time:
15 minutes
Total Time:
2 hours 20 minutes
Indulgent chocolate and fresh pumpkin mini loaf, a delightful gift for any occasion.
Ingredients:
  • 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)
Instructions:
  • Preheat your oven to 350°F and generously coat 4 to 6 (5x3-inch) loaf pans with cooking spray.
  • Combine flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together sugar, oil, eggs, pumpkin, and water until well blended. Gently fold the egg mixture into the dry ingredients until just combined. Stir in chocolate chips, then divide the batter evenly among pans.
  • Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Allow it to cool for 10 minutes, then remove from pans and transfer to cooling racks. Let it cool completely for at least 1 hour.
  • Wrap the loaves tightly and store at room temperature for up to 4 days or refrigerate for up to 10 days. When ready to serve, slice each loaf into 6 to 8 pieces.

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