Mini Pumpkin Chocolate Chip Loaves

Dairy Free
Health score
2%
Mini Pumpkin Chocolate Chip Loaves
140 min.
24
291kcal

Suggestions


Indulge in the delightful flavors of fall with our Mini Pumpkin Chocolate Chip Loaves! Perfectly moist and bursting with the warm spices of pumpkin pie, these loaves are a must-try for anyone who loves the cozy essence of autumn. Whether you're hosting a gathering or simply treating yourself, these mini loaves are the ideal side dish to complement any meal or to enjoy as a sweet snack throughout the day.

What makes this recipe even more appealing is that it’s completely dairy-free, allowing everyone to savor the rich, chocolatey goodness without any dietary concerns. Each bite offers a harmonious blend of sweet chocolate chips and spiced pumpkin, creating a comforting experience that will leave you wanting more. With a generous yield of 24 servings, these loaves are perfect for sharing with family and friends or for meal prepping for the week ahead.

Ready in just 140 minutes, you’ll find that the preparation is straightforward and enjoyable. The aroma of baking pumpkin and chocolate will fill your kitchen, making it a delightful experience from start to finish. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Mini Pumpkin Chocolate Chip Loaves that are sure to become a seasonal favorite!

Ingredients

  • teaspoon double-acting baking powder 
  • teaspoons baking soda 
  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  •  eggs 
  • 3.5 cups flour all-purpose
  • teaspoons pumpkin pie spice 
  • teaspoon salt 
  • 12 oz semi chocolate chips (2 cups)
  • cups sugar 
  • cup vegetable oil 
  • 0.5 cup water 

Equipment

  • bowl
  • oven
  • whisk
  • loaf pan
  • toothpicks

Directions

  1. Heat oven to 350F. 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.
  3. Add egg mixture to dry ingredients; stir just until moistened. Stir in chocolate chips. Divide batter evenly among pans.
  4. 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.
  5. 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

Calories291kcal
Protein5.27%
Fat25.23%
Carbs69.5%

Properties

Glycemic Index
9.88
Glycemic Load
27.56
Inflammation Score
-8
Nutrition Score
7.9682609335236%

Nutrients percent of daily need

Calories:290.59kcal
14.53%
Fat:8.26g
12.7%
Saturated Fat:3.69g
23.03%
Carbohydrates:51.19g
17.06%
Net Carbohydrates:48.06g
17.47%
Sugar:30.25g
33.61%
Cholesterol:28.13mg
9.38%
Sodium:255.44mg
11.11%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:12.19mg
4.06%
Protein:3.88g
7.76%
Vitamin A:1517.62IU
30.35%
Manganese:0.43mg
21.31%
Selenium:9.99µg
14.27%
Fiber:3.13g
12.54%
Iron:2.14mg
11.88%
Copper:0.22mg
11.22%
Folate:43.07µg
10.77%
Vitamin B1:0.15mg
10.25%
Vitamin B2:0.16mg
9.21%
Phosphorus:82.98mg
8.3%
Magnesium:33.11mg
8.28%
Vitamin B3:1.27mg
6.36%
Zinc:0.65mg
4.37%
Vitamin B5:0.44mg
4.36%
Vitamin K:4.51µg
4.29%
Potassium:136.66mg
3.9%
Calcium:34.14mg
3.41%
Vitamin B6:0.05mg
2.72%
Vitamin E:0.32mg
2.17%
Vitamin B12:0.09µg
1.51%