3 Ingredient Pumpkin Chocolate Chip Bread
This moist and flavorful pumpkin chocolate chip bread comes together with just three ingredients—perfect for quick fall baking and satisfying autumn cravings.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices)
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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For the Bread
1 box of spice cake mix (about 15.25 oz)
1 can (15 oz) pumpkin purée (not pumpkin pie filling)
1 cup semi-sweet chocolate chips
Instructions
Preheat the Oven:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
Mix the Ingredients:
In a large mixing bowl, combine spice cake mix and pumpkin purée. Stir until no dry spots remain and the batter is smooth.
Gently fold in chocolate chips — do not overmix, as this can make the bread dense.
Pour and Smooth:
Pour the batter into the prepared loaf pan. Smooth the top evenly with a spatula. The batter will be thick — that’s normal!
Bake:
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
Don’t Overmix: Overmixing leads to dense bread — stir until just combined.
Flavor Boost: Add 1 tsp vanilla extract or ½ tsp cinnamon for extra warmth.
Mix-Ins: Substitute chocolate chips with nuts, white chocolate chips, or dried cranberries for a twist.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze: Wrap tightly and freeze for up to 2 months.
