Pumpkin Chocolate Chip Loaves.jpg

Pumpkin Chocolate Chip Loaves

This recipe is a huge hit for us when fall starts.  It is a great after school treat or  neighbor gift,  but can also be used as a quick "grab and go" breakfast. 

Servings: 24

Total Prep Time: 15 minutes plus baking time

  • Facebook Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon
  • Instagram Social Icon

Ingredients

3 cups sugar

1 (15 oz.) can of pumpkin puree

1 cup coconut oil

2/3 cup water

4 eggs

3 1/2 cups flour

1 T. cinnamon

1/2 T. freshly ground nutmeg

2 t. baking soda

1 1/2 t. kosher salt

1 pkg. miniature semisweet chocolate chips

Directions:

Preheat oven to 350 degrees.  Grease and flour 3 9X5 inch loaf pans, or 1 8 inch loaf pan and 24 muffin cups.  It also makes _ mini loaves.  

In a large bowl, combine sugar, pumpkin, oil, water and eggs.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Fold in chocolate chips.  Bake loaf pans for 1 hour or until a knife inserted in the center comes out clean.  Bake muffins for 16 minutes.  

Add a side that compliments your menu:

To play, press and hold the enter key. To stop, release the enter key.

press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom
press to zoom