3 Ingredient Pumpkin Chocolate Chip Bread

Why You’ll Love This Recipe

I adore this recipe because it’s fast, foolproof, and incredibly satisfying. There’s no need for fancy equipment or complicated steps — I just mix, bake, and enjoy. The spice cake mix gives the bread that classic pumpkin spice flavor, while the pumpkin purée keeps it moist and tender. The chocolate chips melt into little pockets of sweetness that make each slice irresistible. Whether I’m baking it for guests or just for myself, it’s a simple recipe that never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box of spice cake mix (about 15.25 oz)

• 1 (15 oz) can of pumpkin purée

• 1 cup semi-sweet chocolate chips

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. In a large mixing bowl, I combine the spice cake mix and pumpkin purée. I stir until the mixture is smooth and no dry spots remain.

3. I fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.

4. I pour the batter into the prepared loaf pan and smooth the top with a spatula. The batter will be thick, but that’s what keeps the bread dense and moist.

5. I bake for 50–60 minutes, checking at the 50-minute mark. When a toothpick inserted into the center comes out clean or with a few moist crumbs, it’s done.

6. I let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes one loaf (about 10–12 slices). The prep time is 10 minutes, and the baking time is 50–60 minutes, for a total time of about 1 hour and 10 minutes.

Variations

• I sometimes add a teaspoon of vanilla extract or a sprinkle of cinnamon for extra flavor.

• For texture, I fold in ½ cup chopped pecans or walnuts.

• When I want a festive twist, I swap chocolate chips for white chocolate or add dried cranberries.

• I’ve even made this recipe into muffins — I just divide the batter into a lined muffin tin and bake for 18–22 minutes.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, I wrap individual slices in plastic wrap and place them in a freezer bag for up to 2 months. To reheat, I warm slices in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness.

FAQs

Can I use a different cake mix?

Yes! I’ve made this with yellow or chocolate cake mix, and it still tastes delicious. The flavor changes slightly, but it’s always moist and flavorful.

Can I make this bread gluten-free?

Absolutely. I just use a gluten-free spice cake mix, and the results are just as good.

Can I use fresh pumpkin purée instead of canned?

Yes, but I make sure to strain out any excess liquid first so the bread doesn’t become too moist.

Why is my bread dense?

A thick texture is normal for this bread, but if it feels heavy, it may have been overmixed. I stir just until the ingredients are combined.

Can I double the recipe?

Yes! I often double it to make two loaves — one to keep and one to share.

Conclusion

I love how this 3 Ingredient Pumpkin Chocolate Chip Bread transforms simple pantry staples into something so flavorful and comforting. It’s moist, chocolatey, and perfectly spiced — everything I want in a fall dessert. Whether I’m baking it as a last-minute treat or sharing it with friends, it always feels like a warm, homemade hug in loaf form.

Print