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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

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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


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:

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