Chocolate Chip Pumpkin Bread Recipe
Ingredients:
- 1 box of yellow cake mix (or spice cake mix for extra flavor)
- 1 (15 oz) can of pumpkin purée (not pumpkin pie filling)
- 2 cups of semi-sweet chocolate chips (divided)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan with non-stick spray or butter, or line it with parchment paper for easy removal.
- Mix the batter:
- In a large mixing bowl, pour the dry cake mix (no need to follow the box instructions).
- Add the pumpkin purée to the cake mix and fold it together until everything is well combined. The batter will be thick, but that’s okay—no need to add any additional liquid.
- Stir in 1 cup of semi-sweet chocolate chips.
- Pour into the loaf pan:
- Transfer the batter into the prepared loaf pan. Smooth out the top using a spatula.
- Sprinkle the remaining 1 cup of chocolate chips on top for an extra chocolatey crust.
- Bake:
- Bake the loaf in your preheated oven for 50 to 60 minutes. To check if it’s done, insert a toothpick or cake tester into the center—if it comes out mostly clean (a few moist crumbs are fine), it’s ready.
- If the top starts to brown too much before the bread is fully baked, cover the pan loosely with aluminum foil during the last 10-15 minutes of baking.
- Cool and Serve:
- Let the bread cool in the pan for about 10-15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Slice and enjoy as a snack or after-dinner treat!
Tips:
- Optional Add-ins: If you like some extra warmth, add a teaspoon of cinnamon or pumpkin spice to the mix.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it—just wrap slices individually for easy thawing later.
This is the perfect fall dessert, and it’s incredibly easy with just 3 ingredients! 🍂