Name: 3 Ingredient Pumpkin Chocolate Chip Bread
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box spice cake mix (15.25 oz); 1 can pumpkin puree (15 oz); 1 cup chocolate chips (semi-sweet or dark)

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This 3 Ingredient Pumpkin Chocolate Chip Bread is the ultimate fall treat. With just three simple ingredients, I’m able to make a moist, flavorful loaf that’s packed with pumpkin goodness and rich chocolate chips. Whether I’m enjoying it as a breakfast treat or a cozy dessert, this easy-to-make bread always hits the spot!

3 Ingredient Pumpkin Chocolate Chip Bread

Ingredients

1 box spice cake mix (15.25 oz)

1 can pumpkin puree (15 oz)

1 cup chocolate chips (semi-sweet or dark)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, stir together the entire can of pumpkin puree and the box of spice cake mix until well combined and smooth.

Fold in the chocolate chips evenly, making sure they’re distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 10 slices

Prep Time: 5 minutes

Cooking Time: 50 minutes

Total Time: 55 minutes

Variations

I love experimenting with this simple recipe! Here are a few variations to try:

Nuts: Add some chopped walnuts or pecans for a nice crunch.

Spices: If I want to give it an extra kick, I’ll add some cinnamon, nutmeg, or cloves for more depth of flavor.

Different Chocolate: If I'm in the mood for something less sweet, I’ll use dark chocolate chips, or for extra indulgence, try milk chocolate chips.

Storage/Reheating

This pumpkin chocolate chip bread can be stored at room temperature in an airtight container for up to 3 days. If I want it to last longer, I can refrigerate it for up to a week. To reheat, I simply pop a slice in the microwave for 15-20 seconds or warm it up in the oven at 300°F for about 10 minutes to restore its soft, moist texture.

FAQs

Can I make this recipe without the chocolate chips?

Absolutely! While I love the added sweetness from the chocolate chips, this bread is delicious on its own with just the pumpkin and spice cake mix. You can also substitute the chocolate chips for dried fruit like cranberries if that’s more to your taste.

Can I use a different cake mix?

Yes! I’ve used both yellow cake mix and carrot cake mix as alternatives, and both work wonderfully. The spice cake mix is just my favorite because it complements the pumpkin flavor so well.

Is this recipe gluten-free?

This recipe can be made gluten-free if I use a gluten-free cake mix. Just make sure to check the label to confirm it's truly gluten-free, and the bread will still turn out moist and flavorful.

How do I know when the bread is done baking?

I check for doneness by inserting a toothpick into the center of the loaf. If it comes out with just a few moist crumbs, it’s ready! If the toothpick comes out wet, I give it more time in the oven, checking every 5 minutes until it's done.

Can I freeze this bread?

Yes! This bread freezes really well. I’ll let it cool completely before wrapping it tightly in plastic wrap or foil, then placing it in a freezer bag. When I’m ready to eat it, I can thaw it at room temperature or reheat it in the microwave or oven.

Conclusion

This 3-Ingredient Pumpkin Chocolate Chip Bread has become one of my go-to recipes for the fall season. It’s super easy to make, and the combination of pumpkin and chocolate chips creates a deliciously moist, flavorful loaf. Whether I’m baking for a special occasion or just craving a sweet treat, this simple recipe always satisfies. Plus, the fact that it's flourless makes it an extra versatile option for different dietary needs. I’ll definitely be making this again and again!

Recipe:

3 Ingredient Pumpkin Chocolate Chip Bread

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Author: Cheryl
Total Time: 55 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A simple, moist, and flavorful 3-ingredient pumpkin chocolate chip bread that's perfect for fall, combining the sweetness of chocolate chips and the richness of pumpkin puree.

Ingredients

1 box spice cake mix (15.25 oz)

1 can pumpkin puree (15 oz)

1 cup chocolate chips (semi-sweet or dark)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, stir together the entire can of pumpkin puree and the box of spice cake mix until well combined and smooth.
Fold in the chocolate chips evenly, making sure they’re distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.