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Pumpkin Chocolate Chip Mini Loaf
The Pumpkin Chocolate Chip Mini Loaf is great for breakfast or snack in the fall. Favorite fall flavors that your children can take for lunch.
Course
Breads
Cuisine
American
Keyword
pumpkin bread
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
10
loaves
Calories
414
kcal
Author
Kim Strawn
Ingredients
4
eggs
1 ½
cup
sugar
1
can
pumpkin
1 ½
cup
oil
3
cup
flour
3
teaspoon
baking powder
1
box (3 oz)
vanilla instant pudding
2
teaspoon
cinnamon
1
teaspoon
salt
1
cup
semi-sweet chocolate chips
Instructions
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 ¾ 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
Nutrition
Calories:
414
kcal
|
Carbohydrates:
69
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
66
mg
|
Sodium:
262
mg
|
Potassium:
317
mg
|
Fiber:
2
g
|
Sugar:
36
g
|
Vitamin A:
115
IU
|
Calcium:
97
mg
|
Iron:
3.3
mg