Pumpkin Chocolate Chip Bread (3 Ingredients)
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Pumpkin Chocolate Chip Bread is perfect for the fall season!! Made with just 3 easy-to-find ingredients, this chocolate chip pumpkin bread is prepped and ready to go in the oven in just minutes. Serve it at an autumn-themed brunch, as a sweet treat after dinner… or whenever the mood strikes!!
Pumpkin Chocolate Chip Bread
As soon as the temperatures start to dip, I immediately start craving ALL things pumpkin.
Pumpkin Dinner Rolls, Pumpkin Pie Bombs, Pumpkin Coffee Cake, Pumpkin Snickerdoodles… the list goes on and on!!
Seriously, it does. I’ve got dozens of pumpkin-centric recipes on the site!
Today, I want to talk about my latest creation: this pumpkin chocolate chip bread. All you’ll need is boxed cake mix, pumpkin purée, and some chocolate chips to make it.
I love the warm and comforting flavors the spice cake mix brings to the table… and who doesn’t like a bit of chocolate in every bite?!
My pumpkin bread with chocolate chips is about to become your new go-to for fall!
Ingredient Notes and Substitutions
- Spice Cake Mix – The base of your chocolate chip pumpkin bread, and the reason why you don’t need to worry about adding any eggs, baking powder, or oil. Everything you need is already there!
You could technically use any type of cake mix for this recipe, but that will change the flavor, and you’ll have to add some spices yourself (which I outline on the recipe card below).
That said, it would be fun to try with yellow or white cake mix!
- Pumpkin Purée – Make sure to use pumpkin purée, not pumpkin pie filling!
Most pie filling brands are waaaay too sweet in my opinion, which is why I typically opt for plain purée. - Chocolate Chips – I’m using semi-sweet but you can use milk, white, or dark chocolate — or even butterscotch chips if that’s more your thing!
Helpful Tips for Making Chocolate Chip Pumpkin Bread
- Don’t overmix.
If you’re a longtime reader of the blog, you’ve definitely heard me say this at least once or twice: don’t overmix your batter!!
Doing so can lead to a really dense and tough texture. Mix the batter until just combined for light and fluffy results.
- Fill the baking pan with care.
You’re going to want to pay close attention to the way you fill your loaf pan as well.
Once I pour it in, I typically use a spatula to level the top for a more even finish.
If you spread the batter unevenly, some parts of the bread may end up being over or undercooked.
- Use the “press” test to check for doneness.
After your pumpkin chocolate chip bread has been in the oven for about 45 minutes or so, use your hand to press gently on the top.
If it springs back and feels firm, it’s done!
You could also use the trusty toothpick test. If it comes out clean (or with just a few crumbs), you can take the bread out of the oven.
Storing and Freezing Pumpkin Bread with Chocolate Chips
Let your 3 ingredient pumpkin bread cool completely before wrapping it tightly in plastic wrap or aluminum foil.
You can also keep leftovers in an airtight container, but I find that wrapping helps them last longer!
Pumpkin bread with chocolate chips will keep for up to 5 days at room temperature, or up to 7 days in the fridge.
This recipe also freezes wonderfully! Wrap the loaf tightly in plastic wrap or foil, then freeze for up to 2-3 months.
Thaw at room temperature or use your microwave to reheat it before serving.
Kitchen Tools You Will Need
- 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
- Parchment Paper – Prevents your pumpkin chocolate chip bread from sticking and makes cleanup a breeze!
- Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling into the pan.
3 Ingredient Pumpkin Bread FAQ
This recipe for 3 ingredient pumpkin bread is all about simplicity which is why I usually opt for canned pumpkin.
If you’re feeling ambitious you can absolutely use homemade pumpkin purée instead.
First of all, make sure that your pumpkin bread with chocolate chips is fully baked before you pull it out of the oven!
You’ll also want to let the bread finish cooling on a wire rack, rather than in the baking pan. This allows air circulation, which prevents steam and moisture from getting trapped in the bottom of the bread.
If you pour the batter unevenly into the pan, the oven’s temperature isn’t accurate, or if you overfill the loaf pan, then your chocolate chip pumpkin bread won’t cook evenly.
Try your best to spread the batter carefully, double-check your oven with a thermometer, and don’t overstuff that pan.
Enjoy!
With love, from our simple kitchen to yours.
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Other Few Ingredient Recipes
Pumpkin Chocolate Chip Bread (3 Ingredients)
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
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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