A delicious fall flavored snack or breakfast recipe your family will love. Take the pumpkin chocolate chip mini loaf to a bonfire and share them with family and friends. They are delicious and freezes well!
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It’s Fall, ya’ll!
So I am not from the south but I am sooo excited for the idea of fall. It has been rather hot here and the cooler weather of fall always brings a smile to my face. Of course, so do all things pumpkin and apple. Like this Pumpkin Chocolate Chip Mini Loaf.
They pack well in lunches, they are great for a family gathering and freeze like a, well, bread that freezes well. 😉
You certainly don’t have to put chocolate chips in this pumpkin bread recipe, but really, what goes better with pumpkin than chocolate?
How to make a pumpkin chocolate chip mini loaf
Do you know what is so great about this pumpkin chocolate chip recipe? It is a “put it all in a bowl” type of recipe. The best kind! No separate bowls and there are not a lot of dishes. I use a mini loaf pan, which is the perfect size for growing kids in their lunches. They are also great to put Blueberry Bread or Lemon Bread in.
The ingredients for this bread recipe all go in one bowl and mixes quickly. After you bake the bread, you may want to freeze them for later. They are great to pull out one at a time for lunches. They are thawed by lunch time so the kids (and hubby!) can enjoy it.
To freeze the pumpkin chocolate chip mini loaf, simply put the cooled bread in a zipped freezer bag. It is helpful if you place 8 mini loaves in the bag and lay the bag flat. Then put the bag in the freezer. It is easier to open the bag and grab a pumpkin loaf when needed.
Pumpkin Chocolate Chip Mini Loaf
- 4 eggs
- 1 1/2 cup sugar
- 1 can pumpkin
- 1 1/2 cup oil
- 3 cup flour
- 3 tsp baking powder
- 1 box (3 oz) vanilla instant pudding
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
- Mix all the ingredients together in the order listed in a large bowl
- Grease the mini loaf pans (or you can use muffin tins)
- Place pumpkin batter in greased loaf pans and fill 3/4 full
- Bake in a preheated 350* oven for 30 minutes or until a toothpick tests clean
- Remove from oven and let cool in the pans for 10 minutes then remove and place on cooling rack until cooled completely