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)
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.
Notes
For a crunchy variation, add chopped walnuts or pecans.
Spices like cinnamon, nutmeg, or cloves can be added for extra depth of flavor.
Different types of chocolate chips, such as dark or milk, can be used based on preference.
This recipe can be made gluten-free with a gluten-free cake mix.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
