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
Scale
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.
