Mini pumpkin and chocolate loaves soft, tender, and delicious. By now, those who follow me know my passion for pumpkin. Besides preparing numerous Savory recipes with pumpkin, I love using it as a special ingredient for making sweets and baked goods. The recipe I want to share with you today is for very soft and tender pumpkin loaves with chocolate chips. A perfect treat for breakfast, a snack, or any time of the day. Pumpkin simply blended and added to the batter makes the loaves soft and tender and gives them a delightful orange color that instantly cheers you up! I recommend you don’t miss the recipe for the Pumpkin and Chocolate Cake and the recipe for the Pumpkin Ring Cake. If you like pumpkin, but even if you don’t love it too much, I recommend trying this recipe right away! Let’s hurry to the kitchen and prepare some delicious Pumpkin and Chocolate Loaves together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 164.40 (Kcal)
- Carbohydrates 26.35 (g) of which sugars 12.85 (g)
- Proteins 3.15 (g)
- Fat 6.09 (g) of which saturated 1.27 (g)of which unsaturated 3.47 (g)
- Fibers 2.22 (g)
- Sodium 13.80 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Loaves
- 2 eggs
- 1/2 cup sugar
- 7.75 oz pumpkin (cleaned)
- 1/4 cup vegetable oil
- 1 1/3 cup flour
- 1/2 cup chocolate chips
- 1/2 orange zest (unwaxed)
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar (for decoration)
How to prepare Mini Pumpkin Loaves
Clean the pumpkin and cut it into small cubes. Transfer the pumpkin to a mixer or blender and add the vegetable oil. Blend until you get an orange cream.
Whisk the 2 eggs with the sugar using an electric mixer for 6-7 minutes until you get a light and frothy mixture. Add the pumpkin cream and mix.
Add the sifted flour, baking powder, and grated zest of half an unwaxed orange. Mix. Finally, add the chocolate chips and simply mix with a spatula to incorporate them into the batter.
Pour the mixture into small loaf molds. I used disposable aluminum molds, brushing them with oil inside. Fill them a little over halfway with the batter. With these quantities, I made 8.
Bake the Pumpkin Loaves in the hot oven at 356°F in static mode for 23-25 minutes. Also check the cooking inside with the “toothpick test”. Let them cool before removing and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For this recipe, you can also use silicone molds or a single mold with rectangular cavities
With the same quantities and using the same procedure, you can also prepare a single Pumpkin Cake using a 20-22 cm diameter cake pan
The Pumpkin and Chocolate Loaves stay soft and tender in a container for 2-3 days
Don’t miss the recipe for the Double Chocolate Muffins
Your Questions
Can I replace vegetable oil with butter?
Yes, with 50 grams of melted butter
Can I use whole wheat flour to make Pumpkin Loaves?
Yes, but it’s better to use half whole wheat and half white flour
