Chocolate Chip Pumpkin Bread
This easy chocolate chip pumpkin bread mixes spice cake mix, pumpkin puree, and chocolate chips for the most amazing fall treat you'll ever make.
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 9x5-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.