Can I use a different cake mix?

Yes! While spice cake mix is ideal for a fall flavor, you can substitute it with yellow cake mix or chocolate cake mix for a different taste. Just note that the flavor will change, and you might need to add your own spices.

How do I store this bread?

Once cooled, store the bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, or freeze it for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

Can I add other mix-ins?

Definitely! This recipe is super versatile. Feel free to add nuts, dried fruit, or even a swirl of cream cheese for a more indulgent treat.

How do I prevent the top of the bread from burning?

If the top of your bread starts to brown too quickly, cover it loosely with aluminum foil about halfway through the baking process. This will help the inside cook without burning the outside.

Can I make muffins with this recipe?

Yes! This batter works wonderfully for muffins. Simply divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

3 Ingredient Pumpkin Chocolate Chip Bread

Ingredients

Scale

1 box of spice cake mix (about 15.25 oz)
1 (15 oz) can of pumpkin purée
1 cup of semi-sweet chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). This step ensures that the bread bakes evenly. Grease a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking.
Mix the Ingredients: In a large mixing bowl, combine the spice cake mix and pumpkin purée. Stir until everything is fully combined, and no dry spots remain. Once the mixture is smooth, fold in the semi-sweet chocolate chips. Be sure not to overmix the batter, as this can make the bread dense.
Pour the Batter into the Pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula. The batter will be thick, but that’s what gives the bread its moist, dense texture.
Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. After about 50 minutes, insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is ready. If the top begins to brown too quickly, loosely cover it with aluminum foil to prevent it from burning.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your homemade pumpkin chocolate chip bread. Whether you serve it warm or at room temperature, this bread is always a crowd-pleaser!

Notes

Don’t Overmix the Batter: Mixing the batter too much can cause the bread to become dense. Stir until just combined for a light, moist texture.
Add More Flavor: For an extra burst of flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter.
Use Different Mix-Ins: Not a fan of chocolate chips? Try adding chopped nuts like pecans or walnuts, or even dried cranberries for a unique twist.
Check for Doneness Early: Ovens can vary, so start checking your bread around the 50-minute mark. If a toothpick comes out clean, your bread is ready.

Author: Elina
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (based on 12 slices)
Calories: 210kcal
Sugar: 22g
Sodium: 320mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: Easy pumpkin bread recipe, Chocolate chip pumpkin bread, 3 ingredient bread recipe