Description
This easy chocolate chip pumpkin bread recipe uses spice cake mix, pumpkin puree, and chocolate chips for a moist and flavorful fall treat. It’s quick to make and perfect for busy days.
Ingredients
Scale
- 1 box (15.25 ounces) spice cake mix
- 1 can (15 ounces) pure pumpkin puree
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 9×5 inch loaf pan or line with parchment paper.
- In a large bowl, combine spice cake mix and pumpkin puree until smooth.
- Gently fold in chocolate chips.
- Pour batter into the prepared pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Keep bread covered at room temperature for up to four days.
- Freeze wrapped bread for up to three months. Thaw completely before serving.
- Use pure pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter.
- Let the bread cool completely before slicing to prevent crumbling.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal