Chocolate Chip Pumpkin Bread
Who doesn’t love a sweet treat after dinner? This Chocolate Chip Pumpkin Bread is not only delicious but also super easy to make with just three ingredients. Here’s a detailed step-by-step guide to help you create this delectable dessert.
Ingredients:
- 1 box of yellow cake mix (just the dry mix, do not follow the instructions on the box)
- 1 can (15 oz) pumpkin purée
- 2 cups semi-sweet chocolate chips, divided
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). This ensures the oven is at the right temperature when your bread is ready to bake. - Prepare the Batter:
- In a large mixing bowl, pour in the entire box of yellow cake mix.
- Add the can of pumpkin purée to the dry cake mix. Use a spatula or wooden spoon to fold the pumpkin into the cake mix until the mixture is fully combined. The batter will be thick, but that’s okay—just keep mixing until there are no dry spots left.
- Fold in 1 cup of semi-sweet chocolate chips, making sure they are evenly distributed throughout the batter.
- Prepare the Loaf Pan:
- Grease a standard 9×5-inch loaf pan with non-stick cooking spray, butter, or oil to prevent the bread from sticking. You can also line the bottom with parchment paper for extra insurance.
- Assemble and Bake:
- Pour the pumpkin batter into the prepared loaf pan, spreading it out evenly with your spatula.
- Sprinkle the remaining 1 cup of chocolate chips evenly over the top of the batter. This will create a delicious chocolatey layer on top once baked.
- Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Start checking for doneness around the 50-minute mark by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs (but not wet batter), your bread is ready.
- Cool and Serve:
- Once done, remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes.
- After 10 minutes, carefully transfer the bread to a wire rack to cool completely before slicing.
Serving Suggestions:
- Slice the bread and enjoy it as is, or serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- This bread also pairs beautifully with a hot cup of coffee or tea.
Storage:
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes well—wrap slices in plastic wrap and then foil, and freeze for up to 3 months.
Enjoy your rich, moist, and chocolatey pumpkin bread!