This is perfect for one regular sized loaf or 4 mini loaves. This is truly delicious. This is my sister-in-law’s recipe that she made once and our oldest fell in love with them. She shared the recipe and he requested it for his cookbook. Hope you love it!

Let’s Get Crafty!
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 egg
1/2 cup canola oil
1 cup canned pumpkin puree
1/2 cup light brown sugar (packed)
1/2 cup sugar
1/2 cup light sour cream
1/2 cup semi-sweet chocolate chips

Preheat oven to 325 for higher altitude (the recipe calls for 350 and we tried it that way initially and they were overcooked so we went 25 degrees lower like my mother-in-law recommends and they were awesome.)

Butter four mini loaf pans and set aside.

In a large bowl mix together the flour, baking soda, salt. cinnamon, nutmeg and allspice.

In a separate bowl, whisk together the egg, oil, pumpkin, both sugars and sour cream until combined. Add the wet ingredients to the dry ingredients and fold gently. Be careful not to overmix.

Fold in the chocolate chips.

Pour the batter into the 4 prepared mini loaf pans and bake for 35-40 minutes or until a toothpick comes out clean. (50-60 minutes for one large loaf.) If the top begins to brown cover with aluminum foil.

Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack.

Thanks for stopping by! Hope you have a wonderful day.