If you’re looking for an effortless way to bring fall flavors to your kitchen without hours of prep, this Easy Cake Mix Pumpkin Bread with Chocolate Chips Recipe is exactly what you need. Imagine a moist, tender pumpkin bread bursting with warm spices from a simple cake mix, perfectly complemented by pockets of melty semi-sweet chocolate chips in every bite. It’s a quick, satisfying treat that feels like a cozy hug with minimal fuss, making it an absolute favorite to whip up whenever you crave a sweet, seasonal snack.
Ingredients You’ll Need
Don’t let the short list fool you; each ingredient plays an important role in the deliciousness of this pumpkin bread. From the spice cake mix that delivers the perfect autumnal flavor base to the pumpkin puree that adds moisture and richness, every component is essential for that ideal texture and taste.
- Spice cake mix (15.25 oz): This is your flavorful foundation packed with warm cinnamon and nutmeg spices, saving hours on measuring multiple spices.
- 100% pumpkin puree (14 oz can): Unlike pumpkin pie filling, this adds pure pumpkin flavor and moisture without extra sweetness or fillers.
- Semi-sweet chocolate chips (1–2 cups): Providing melty bursts of chocolate, they balance the warm spices and pumpkin with just the right amount of sweetness.
How to Make Easy Cake Mix Pumpkin Bread with Chocolate Chips Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). This ensures even baking and a perfect rise. Grease your loaf pan generously or line it with parchment paper to make sure your pumpkin bread comes out cleanly after baking.
Step 2: Mix Pumpkin and Cake Mix
In a large bowl, combine the spice cake mix and the pumpkin puree. Stir them together until the batter is completely smooth and uniform in texture. This simple step transforms your two main ingredients into the base for your irresistible bread.
Step 3: Add Chocolate Chips
Fold in 1 to 2 cups of semi-sweet chocolate chips based on how chocolatey you want each slice to be. The chocolate chips contribute a soft, gooey texture and a touch of sweetness that contrasts beautifully with the spice.
Step 4: Transfer Batter to Pan
Pour your delicious batter into the prepared loaf pan and smooth the top for even baking. For an extra chocolate kick, sprinkle a few chocolate chips on the surface, letting some peek out as a tempting garnish.
Step 5: Bake to Perfection
Bake for 50 to 60 minutes, keeping an eye on your oven. A toothpick inserted into the center should come out clean, signaling that your bread is baked through and ready to enjoy.
Step 6: Cool Before Slicing
Once baked, let your pumpkin bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely, which helps it set and slice cleanly.
How to Serve Easy Cake Mix Pumpkin Bread with Chocolate Chips Recipe
Garnishes
Adding a bit of flair doesn’t have to be complicated. A light dusting of powdered sugar or a drizzle of cream cheese glaze can elevate your pumpkin bread to a breakfast table star or dessert centerpiece. Toasted pecans or walnuts on top also add a delightful crunch and nutty dimension.
Side Dishes
This pumpkin bread pairs wonderfully with a steaming cup of coffee, chai, or hot cocoa, especially during chilly mornings. For a heartier brunch, serve alongside a fresh fruit salad or creamy yogurt to balance the sweetness.
Creative Ways to Present
Wrap individual slices in parchment paper tied with twine for charming homemade gifts. You could also hollow out a small loaf and use it as a rustic bowl for whipped cream or custard, making your presentation as cozy as the flavors inside.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. The loaf actually keeps developing deeper flavors as it rests!
Freezing
If you want to enjoy this Easy Cake Mix Pumpkin Bread with Chocolate Chips Recipe at a later time, freezing works great. Wrap the whole loaf tightly in plastic wrap and then foil, or slice and freeze individual pieces. They’ll stay fresh for up to 3 months.
Reheating
When ready to eat, thaw frozen slices at room temperature or warm them slightly in the microwave for 15 to 20 seconds. A quick toast also revives the flavors and gives your pumpkin bread a soft, melt-in-your-mouth texture.
FAQs
Can I use a different cake mix for this recipe?
Absolutely! While spice cake mix is classic because of its pumpkin-friendly spices, you can experiment with yellow or butter cake mixes for a milder flavor. Just keep in mind that the end taste will be less spiced and more neutral.
Is canned pumpkin puree the same as pumpkin pie filling?
Not quite. Pumpkin puree is simply cooked and mashed pumpkin with no added sugars or spices, while pumpkin pie filling contains sweeteners and extra spices. Using pumpkin puree gives you full control over how sweet and spiced your bread turns out.
How do I make this bread dairy-free?
Luckily, this recipe contains no dairy ingredients by default—you’re just mixing cake mix and pumpkin puree. Make sure your chosen cake mix doesn’t include dairy if you want the bread completely dairy-free.
Can I add nuts or other mix-ins?
Definitely! Walnuts, pecans, or even chopped dried cranberries add texture and flavor that complement the pumpkin and chocolate chips beautifully. Just fold them in with the chocolate chips before baking.
What if I don’t have a loaf pan?
If you don’t have a loaf pan, you can use a muffin tin to make pumpkin bread muffins instead. Bake for about 20 to 25 minutes, checking doneness with a toothpick. They make adorable portable treats!
Final Thoughts
There’s something undeniably magical about the simplicity and flavor of this Easy Cake Mix Pumpkin Bread with Chocolate Chips Recipe. Whether you need a quick thaw from the busyness of life or want to impress guests with little effort, this pumpkin bread fits the bill. I encourage you to try it out, share it, and savor the cozy taste of fall any time you want!
Print
Easy Cake Mix Pumpkin Bread with Chocolate Chips Recipe
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Baking
- Method: Baking
- Cuisine: American
Description
A quick and delicious pumpkin bread made with spice cake mix and pumpkin puree, enhanced with melty semi-sweet chocolate chips. Perfect for an easy fall treat with minimal prep and great flavor.
Ingredients
Dry Ingredients
- 1 box spice cake mix (15.25 oz)
Wet Ingredients
- 1 can (14 oz) 100% pumpkin puree (not pumpkin pie filling)
Add-ins
- 1–2 cups semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a standard loaf pan to prevent the bread from sticking.
- Mix main ingredients: In a large bowl, thoroughly stir together the spice cake mix and pumpkin puree until well combined and smooth, forming the batter.
- Add chocolate chips: Gently fold in 1 to 2 cups of semi-sweet chocolate chips into the batter, distributing them evenly without overmixing.
- Fill loaf pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Optional topping: Sprinkle extra chocolate chips on top of the batter if desired for a decorative and extra chocolatey crust.
- Bake: Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Ensure you use 100% pumpkin puree, not pumpkin pie filling, for proper texture and flavor.
- Adjust the amount of chocolate chips based on your preference for sweetness and chocolate flavor.
- For a dairy-free option, make sure the spice cake mix and chocolate chips are dairy-free.
- Allowing the bread to cool before slicing helps it to set and prevents crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
