I’ve been wanting to make pumpkin bread with chocolate chips in it for quite some time and I thought while I was at it, I’d make some mini-loaves too. Mini-loaves make great food gifts for the holidays, and just about everyone I know loves pumpkin bread and chocolate chips. So you can’t go wrong when you put them together!
This Chocolate Chip Pumpkin Bread is so good and moist, with lots of chocolate chips in every bite, so if you’re a chocolate lover you won’t be disappointed! Be sure to use the mini semi-sweet chocolate chips—they work really well in this recipe. It makes either one large 9 x 5″ loaf or three 5 x 3″ mini loaves. Or you can double the recipe and make both sizes—that way you can keep one for your family and give the rest as gifts—a win-win for everyone! 🙂 Use an extra-large bowl for mixing if you do decide to make a double batch!
CHOCOLATE CHIP PUMPKIN BREAD AND MINI LOAVES by NancyC
Makes one 9 x 5″ loaf or three (5 x 3″) mini loaves
- 1 1/2 cups all-purpose unbleached flour
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1 cup mini semi-sweet chocolate chips
Preheat oven to 350˚F. Grease and flour one 9 x 5″ loaf pan or 3 mini loaf pans; set aside.
In large bowl, combine flour, brown sugar, and granulated sugar, blending well; then add the spices, baking powder, baking soda, and salt, blending everything well.
In medium bowl, blend the pumpkin puree and softened butter, and then the eggs, mixing well. Add this mixture to the dry ingredients in large bowl, blending well. Fold in mini chocolate chips, stirring until evenly distributed in batter.
Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans.
For 9 x 5″ loaf: Bake at 350˚F for 52 to 55 minutes or until toothpick inserted in center comes out clean.
For 3 mini loaves: Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in centers comes out clean.
Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.
If you’re giving these loaves as gifts, wrap them individually in plastic wrap and add a ribbon around them tied in a knot or bow to make them look extra special–—just like little mini-gifts! I always seem to have ribbon on hand and I also save pretty fabric ribbons from gifts I’ve received—these usually are the perfect size for tying around homemade loaves!
Do you make food gifts for the holidays? What kind of goodies do you like to make?
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It sounds delicious and easy to do.
Yes, this bread is so yummy and easy to make!
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Hi Nancy, love cooking with squash and pumpkin as baked goods are so delicious and moist, great idea to use mini chocolate chip, these would make perfect gift ideas.
I love to bake with pumpkin, too–it does make everything so good and moist!
Oh yes, I will make some mini loaves to put in my gift boxes and the pumpkin loaf with chocolate is perfect.
Glad this recipe will come in handy for you! 🙂
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Mini loaves would be amazing to take as hostess gifts. I am so loving the way you decorated the loaves as well.
Thanks, K! 🙂 You’re right, these make great hostess gifts!
I too make mini loaves for holiday gifts. The combination of pumpkin and chocolate is a new one for me…thanks for the recipe, I’ll have to give it a try!
Hope you like it, Nancy–there’s lots of chocolate in these! 🙂
I love these. Soo pretty. This sure would a gift loved by all.
I love making pumpkin bread and have some in my freezer right now to give as gifts. Adding the chocolate chips makes it even more special, though! Your loaves with the ribbon on them look so pretty.
Thanks, Shari! 🙂