Chocolate Chip Pumpkin Bread
Listen, when fall hits, I go absolutely nuts for anything pumpkin! This Chocolate Chip Pumpkin Bread is my go-to recipe when I want something cozy but don’t have all day to bake.
You just mix three simple things together, and boom – you get this super moist bread that tastes like autumn in every bite. Trust me, your kitchen will smell AMAZING while this bakes!
Why You’ll Love This Bread Recipe
Girl, this recipe is a total game-changer when you need something sweet without the fuss.
- Stays Soft for Days – I’m talking pillow-soft slices that never dry out.
- Ready Super Fast – Mix it up and you’re done in no time flat.
- Chocolate Makes Everything Better – Sweet little surprises in every single bite.
- Perfect for Busy Days – Make it once and snack on it all week long.
- Everyone Loves It – Even my picky eaters ask for seconds.
You know what goes perfectly with this? My Pumpkin Chocolate Chip Muffins, Pumpkin Chocolate Chip Cookies, and Pumpkin Dinner Rolls – total fall comfort food heaven!
Ingredients You’ll Need
Here’s the beautiful thing about this recipe – you probably have most of this stuff already! Check my recipe card down below for the exact amounts.
- Spice Cake Mix: I always grab Duncan Hines because it tastes the best and has all those warm spices ready.
- Pumpkin Puree: The canned stuff works great and makes this bread so soft and moist inside.
- Semi-Sweet Chocolate Chips: These little gems make every bite extra special, and the kids smile bigger.
How to Make Chocolate Chip Pumpkin Bread?
Okay, here’s where the magic happens – and it’s easier than you think!
Step 1: Prepare Your Pan
Preheat your oven to 350°F and thoroughly coat your 9×5 loaf pan with cooking spray or line with parchment paper for easy removal.
Step 2: Make the Batter
In a large bowl, stir 1 box spice cake mix with 15 oz pumpkin puree until smooth and completely combined without lumps.
Step 3: Add Chocolate Chips
Chocolate time! Fold in 1 cup semi-sweet chocolate chips gently so they don’t all sink to the bottom of your beautiful bread.
Step 4: Pour and Bake
Pour batter into your prepared pan and bake for 45-50 minutes until a toothpick comes out clean from the center of your beautiful loaf.
Step 5: Cool and Enjoy!
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into thick, gorgeous pieces.
Tips for the Best Pumpkin Bread
These little tricks will make your bread turn out perfect every single time – no joke!
- Use Pure Pumpkin: Avoid pumpkin pie filling, which contains extra sugars and spices.
- Don’t Overmix: Mix just enough to combine – going crazy with the spoon makes tough bread.
- Test for Doneness: Your toothpick should have a few tiny crumbs, not wet batter.
- Cool Before Slicing: I know it’s hard to wait, but slicing too early makes a crumbly mess.
- Use Parchment Paper: Make little handles so you can lift the whole loaf out easily.
- Keep It Covered: A container or plastic wrap keeps it soft for days.
Variations and Substitutions
Want to switch things up? Here are some fun ways to make this recipe your own!
- Skip the Chocolate: Make it plain if you want, just pure pumpkin flavor shining through.
- Add Nuts: Toss in some chopped walnuts or pecans for extra crunch and flavor.
- Try Yellow Cake Mix: Add some pumpkin pie spice, and you’re good to go.
- Mini Loaves Work Too: Use smaller pans and bake for less time for cute individual loaves.
- Muffin Magic: Scoop into muffin cups and bake for about twenty minutes for grab-and-go treats.
- Sweet Glaze: Drizzle some powdered sugar icing on top when it cools down.
Make-Ahead and Storage Tips
This bread is like a fine wine – it gets even better after sitting around for a day! Keep it covered on your counter for up to four days, and it stays perfectly moist.
Want to stash some away? Wrap it up tight in plastic wrap, then foil, and freeze it for up to three months. Just let it thaw out completely before you unwrap it and dig in.
Recipe FAQs
Can I use pumpkin pie filling instead of puree?
Nope, stick with the plain pumpkin puree – pie filling has too much extra stuff in it.
How do I know my bread is done?
Stick a toothpick in the middle, and it should come out with just tiny wet bits
What’s the best cake mix brand to use?
I always pick Duncan Hines spice cake mix because it just tastes the best.
Can I use mini chocolate chips instead?
YES! Mini chips spread out better, so you get chocolate in every single bite you take.
How should I store leftover pumpkin bread?
Keep it covered on your counter for four days or wrap and freeze it.
Can I double this recipe for two loaves?
Sure thing! Just double everything and use two pans with the same baking time.
Why is my bread dense and heavy?
You probably mixed it too much – just stir until everything comes together and stop.
Can I add nuts to this recipe?
Absolutely! Toss in a cup of chopped nuts when you add the chocolate chips.
Is it normal for the top to crack?
Yep, totally normal, and it doesn’t hurt the taste or texture at all, so don’t worry!
Chocolate Chip Pumpkin Bread
Ingredients
- 1 box (15.25 ounces) spice cake mix, preferably Duncan Hines
- 1 can (15 ounces) pure pumpkin puree
- 1 cup semi-sweet chocolate chips
Instructions
- Get your oven ready: Heat oven to 350°F and spray your 9×5-inch loaf pan really well or line with parchment paper for super easy removal.
- Mix the main stuff: Combine spice cake mix and pumpkin puree in your biggest bowl, stirring until everything looks smooth and creamy with no lumps.
- Add chocolate magic: Fold 1 cup chocolate chips gently into your batter so they spread out evenly and you get chocolate in every yummy slice.
- Bake until perfect: Pour batter into your prepared pan, smooth the top, then bake 45-50 minutes until a toothpick comes out mostly clean with a few crumbs.
- Cool and slice: Let bread sit in pan 10 minutes, then move to cooling rack and wait until completely cool before slicing for best results.
Notes
- Keep your finished bread covered at room temperature and it stays soft and delicious for up to four whole days.
- Freeze wrapped bread for three months maximum; just thaw on your counter before unwrapping and slicing to serve family and friends.
- Always use pure pumpkin puree instead of pie filling which has extra sugars and spices that change the final taste.
- Mix ingredients just until combined because overmixing makes your bread tough and dense instead of light and tender like you want.
- Let bread cool completely before cutting or it will crumble and fall apart instead of giving you perfect slices every time.
