Pumpkin Chocolate Chip Bread

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This Pumpkin Chocolate Chip Bread is an easy fall treat made with pumpkin cake mix, canned pumpkin, and chocolate chips. It bakes into a soft, moist loaf filled with chocolate, with a sprinkle of mini chocolate chips on top for an extra sweet touch. There’s no mixer needed, and the batter comes together in just a few minutes!

If you love my Banana Chocolate Chip Bread, this recipe uses the same simple concept—with canned pumpkin taking the place of mashed bananas. It’s such an easy way to make a delicious loaf without measuring out a long list of ingredients.

And if this combination sounds familiar, it’s because my Pumpkin Chocolate Chip Cookies use the identical recipe! Those cookies are absolutely delicious, and this bread gives you another way to enjoy the same pumpkin-and-chocolate combination. Bake a loaf for slicing and sharing, or make cookies when you want individual treats.

Ingredients

• 1 box pumpkin cake mix or pumpkin spice cake mix: Use the dry mix straight from the box.
• 1 (15-ounce) can pure pumpkin: Choose pure pumpkin purée, rather than pumpkin pie filling.
• 1 cup chocolate chips: Use your favorite semisweet or milk chocolate chips.
• Mini chocolate chips: For sprinkling over the top before baking.

You do not need to add the eggs, oil, or water listed on the cake mix box. For this recipe, you’ll combine the dry mix with the canned pumpkin and chocolate chips.

How to Make Pumpkin Chocolate Chip Bread

• Preheat the oven. Preheat your oven to 350°F and grease a loaf pan.
• Combine the ingredients. Place the canned pumpkin in a large bowl. Add the dry cake mix and chocolate chips.

• Mix the batter. Stir until everything is fully combined and no dry pockets of cake mix remain. The batter will be thick.

• Fill the pan. Transfer the batter to your prepared loaf pan and smooth the top.

• Add the topping. Sprinkle mini chocolate chips over the top.

• Bake. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean of raw batter. Melted chocolate on the toothpick is fine.
• Cool and slice. Let the bread cool slightly in the pan before transferring it to a wire rack. Allow it to cool before slicing so the slices hold together.

Tips & Tricks

• Use pure pumpkin. Pumpkin pie filling contains added sugar and spices and will change the recipe.
• Expect a thick batter. You’ll likely need to spread it into the pan with a spoon or spatula.
• Check the center carefully. Try inserting your toothpick in a spot between chocolate chips so melted chocolate doesn’t make it difficult to judge whether the bread is done.
• Use the baking time as a guide. Loaf pan size and cake mix brand can affect the baking time. Start checking at 40 minutes and continue baking if the center still has wet batter.
• Cover if needed. If the top is browning before the center finishes baking, loosely cover it with foil.

Storage & Reheating

Allow the bread to cool completely before storing it in an airtight container. Keep it at room temperature for up to 2–3 days or refrigerate it for up to a week.

For longer storage, wrap individual slices and place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw a slice when you’re ready to enjoy it, then warm it briefly in the microwave if desired.

Serving Suggestions

Enjoy a slice with your morning coffee, serve it as an afternoon snack, or add it to a fall brunch spread. It’s delicious on its own, and a slightly warm slice makes those chocolate chips extra melty!

Recipe at a Glance

Pumpkin Chocolate Chip Bread combines one box of pumpkin or pumpkin spice cake mix, a 15-ounce can of pure pumpkin, and 1 cup of chocolate chips. Spread the batter in a greased loaf pan, top with mini chocolate chips, and bake at 350°F for approximately 40–45 minutes, until the center is baked through.

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