Pumpkin Chocolate Chip Loaf Recipe
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This Pumpkin Chocolate Chip Loaf Recipe is the fall bake you’ll crave again and again. Just three ingredients — yes, three! — come together to make a loaf that’s so soft, moist, and loaded with melty chocolate chips, it feels almost too easy to be real. The warm pumpkin flavor, rich chocolate, and cozy spice cake base taste like autumn wrapped in a slice of heaven. Best part? This easy pumpkin chocolate chip bread is in the oven in 10 minutes, making it the kind of dessert (or breakfast, let’s be honest) that practically bakes itself.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE FOR CHOCOLATE CHIP PUMPKIN BREAD
- Just 3 ingredients: Pantry + fridge magic at its finest.
- Foolproof: 10 minutes of prep, 1 bowl, 1 pan.
- Super moist texture: With gooey chocolate in every bite!
- Cozy fall flavors: But no complicated steps or measuring spices.
- Family favorite: Doubles as dessert or breakfast.
Pumpkin Chocolate Chip Bread
I mean… can we just pause for a second? Three ingredients. Three!!! That’s all it takes to whip up a pumpkin bread that tastes like it came straight out of your favorite bakery.
And the chocolate chips? Don’t even get me started. Melty little pockets of happiness that turn this 3 ingredient pumpkin bread into a slice of fall magic.
I’ve been making this loaf for years, and it has never failed me once. In fact, it’s so easy it practically bakes itself.
This is one of those recipes you’ll pull out when you need something impressive but don’t have the time (or patience) for a long bake.
Cozy, chocolatey, pumpkin-spiced heaven… and yes, I’ll fight you for the last slice. Am I right?!
Pair this easy pumpkin chocolate chip bread with coffee for a dreamy start to your day, or slice it up for a crowd-pleasing treat that vanishes faster than a bag of Halloween candy.
And if you’re a pumpkin lover like us, don’t miss our collection of pumpkin recipes for even more fall baking inspiration. We also have a Chocolate Chip Zucchini Bread that is amazing!
INGREDIENT NOTES
- Spice Cake Mix: The secret weapon in this pumpkin chocolate chip loaf recipe. It already has cinnamon, nutmeg, and all the fall spices you love built right in.
If you can’t find spice cake mix, substitute a yellow or white cake mix and add pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and allspice). - Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). Fresh pumpkin purée can be swapped in if it’s the same thick consistency.
- Chocolate Chips: Semi-sweet is classic, dark chocolate gives a bolder flavor, and white chocolate adds a pretty color contrast.
Don’t be shy… fold some extra on top before baking for that irresistible bakery-style look.
VARIATIONS
Muffins: Portion batter into a lined muffin tin and bake for 18–20 minutes.
Mini Loaves: Use mini loaf pans for giftable treats. Bake about 30 minutes.
Swirled Cream Cheese Pumpkin Bread: Dollop sweetened cream cheese on top and swirl before baking.
Double Chocolate: Fold in ½ cup chopped pecans or walnuts for crunch.
Nutty Pumpkin Bread: Stir in 2 tablespoons cocoa powder for extra richness.
SERVING SUGGESTIONS
- Cozy Up: For a quick snack, enjoy a slice or two with a hot cup of coffee or tea.
- Seasonal Sip: Pair with a homemade pumpkin spice or maple latte for the ultimate fall moment.
- Toppings: Add a smear of honey butter or cinnamon butter for a cozy breakfast.
- Brunch Spread: Serve 3 ingredient pumpkin bread with bacon or sausage, a bowl of cranberry apple oatmeal, or apple pie cinnamon rolls.
- Extra Sweet Treat: Top slices with vanilla ice cream and caramel sauce for dessert.
3 INGREDIENT PUMPKIN BREAD FAQ
Yes! This chocolate chip pumpkin loaf recipe also makes 12 standard muffins. Bake for 18–20 minutes at 350°F until a toothpick comes out clean.
Swap with yellow or white cake mix and stir in 1 tablespoon pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon allspice).
Absolutely. Just divide the batter between two loaf pans and bake them side by side. Perfect for sharing or freezing one for later!
Insert a toothpick into the very center of the loaf, avoiding any chocolate chips if possible. It should come out clean or with a few moist crumbs when done.
I’ve been baking pumpkin breads for over a decade, and this 3-ingredient version is proof that simple can still be magical.
The science is in the balance: pumpkin purée adds moisture, cake mix provides structure with built-in leavening, and chocolate chips add melty bursts of richness.
It’s foolproof because the ratios are spot on… no sinking centers, no gummy texture. Just soft, sliceable perfection.
Over the years, I’ve made dozens of variations (and tested every possible cake mix swap), and this chocolate chip pumpkin loaf recipe is still the one my family devours first every fall.
DONNA’S PRO TIPS
- Line your loaf pan with parchment: It makes lifting out the bread clean and easy.
- Don’t overmix the batter: Stir just until combined to keep the texture tender.
- Test for doneness with a toothpick: Look for a few moist crumbs, not raw batter.
- Customize your chips: Try a mix of white, dark, and semi-sweet for bakery-style pockets of chocolate.
- Cool before slicing: It holds together better once cooled, though I’ll admit… warm slices with melty chips are worth the risk!
TOOLS NEEDED
- Large Mixing Bowl: Big enough to stir without spills.
- Sturdy Spoon or Spatula: For mixing the thick pumpkin batter.
- Loaf Pan (9×5-inch): The perfect size for this pumpkin chocolate chip loaf recipe. Parchment-lined for easy removal.
- Cooling Rack: Helps bread cool evenly without a soggy bottom.
- Plastic Wrap or Foil: For wrapping leftovers or prepping for the freezer.
Enjoy!
With love, from our simple kitchen to yours.
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Other Few Ingredient Recipes
Pumpkin Chocolate Chip Loaf Recipe
Equipment
Ingredients
- 15.25 ounce box spice cake mix
- 15 ounce can pumpkin puree
- 11.5 ounces semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a loaf pan with parchment paper, allowing it to hang over the sides for easy removal after baking.
- Mix the Batter: In a large bowl, combine the spice cake mix and pumpkin puree using a spoon until well combined.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they're evenly distributed throughout the batter.
- Fill the Pan: Spoon the mixture into the parchment-lined loaf pan.
- Bake: Bake in the preheated oven for 45-50 minutes. The bread is ready when it springs back when lightly pressed, and a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. You can serve it warm or let it cool completely before enjoying
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2023, updated and republished October 2025
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is the easiest pumpkin bread I have ever made! I made one without chocolate chips too, it is so good!!!
Hi Maddy!
It sure is! We’re so glad you enjoy it.
TSRI Team Member,
Devlyn
This recipe is so easy and delicious, I can’t believe it only has 3 ingredients!