Introduction

Fall baking doesn’t have to be complicated to be delicious. This 3 Ingredient Pumpkin Chocolate Chip Bread is proof that simplicity can yield incredible results. Moist, flavorful, and loaded with chocolate chips, it’s the perfect treat to enjoy with a cup of coffee or as an afternoon snack. Whether you’re a seasoned baker or just starting out, this easy bread recipe will quickly become a favorite in your kitchen.

My Recipe Story

I developed this recipe during one of my busiest weeks of the year when I wanted a comforting treat without spending hours in the kitchen. I had a can of pumpkin puree and a bag of chocolate chips, and I thought, why not see if I could make a loaf with minimal ingredients? The result was nothing short of amazing—sweet, soft, and perfectly moist, with little bits of melty chocolate in every bite. It’s become a staple in my household, especially during the fall months, and my friends now request it whenever I bring baked goods to gatherings.

Why You’ll Love This Recipe

Only three ingredients—perfect for busy schedules and minimal shopping.
Moist, tender texture that stays fresh for days.
Sweet and comforting with a hint of chocolate in every bite.

Adaptable to gluten-free or dairy-free diets with simple substitutions.
Quick to mix and bake, making it ideal for last-minute treats.
Perfect for breakfast, snacks, or even dessert.

Ingredient Breakdown

The beauty of this recipe lies in its simplicity. You only need three ingredients, yet the combination is magical. The star of the show is canned pumpkin puree, which brings natural sweetness, moisture, and a subtle earthy flavor to the bread. Pumpkin is also packed with nutrients like vitamin A, making it a healthier addition to your baking routine.

Next, a box of spice cake mix serves as the base for the bread. Using a pre-mixed cake or muffin mix eliminates the need for measuring out flour, sugar, baking powder, and spices separately. The spice cake mix already has the perfect blend of cinnamon, nutmeg, and cloves that complement the pumpkin flavor beautifully. It also helps achieve a soft, tender crumb without much effort.

Finally, chocolate chips are stirred into the batter to add bursts of sweetness and a gooey texture. You can use semi-sweet, milk, or even dark chocolate chips depending on your preference. The chocolate pairs exceptionally well with pumpkin, creating a flavor combination that is irresistible.

Equipment You’ll Need

Mixing bowl
Wooden spoon or spatula

Measuring cups
9×5-inch loaf pan
Non-stick cooking spray or parchment paper

Oven
Cooling rack

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick cooking spray or line it with parchment paper. This ensures your pumpkin bread will release easily from the pan and prevents sticking.

In a large mixing bowl, combine the entire box of spice cake mix with one 15-ounce can of pumpkin puree. Use a wooden spoon or spatula to fold the ingredients together until the batter is smooth and uniform. Avoid overmixing to keep the bread tender.
Stir in 1 cup of chocolate chips. Make sure the chocolate is evenly distributed throughout the batter so every slice has pockets of melted chocolate for that perfect sweet bite.
Pour the batter into the prepared loaf pan, spreading it evenly with the spatula. Tap the pan gently on the counter to remove any air bubbles and help the batter settle.

Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Cooling helps the bread set and makes slicing easier without crumbling.
Once cooled, slice and serve. Enjoy warm with butter or your favorite spread, or store for later consumption.

Variations & Substitutions

You can customize this recipe to suit your taste or dietary preferences. For a gluten-free option, simply use a gluten-free spice cake mix. To make it dairy-free, choose a dairy-free chocolate chip brand and ensure the cake mix is also dairy-free. For extra texture, consider adding ½ cup of chopped nuts, such as walnuts or pecans. You can also sprinkle a few chocolate chips on top before baking for an appealing presentation.

Expert Tips & Troubleshooting

Do not overmix the batter; overmixing can result in dense bread.
Check your bread a few minutes before the recommended baking time as oven temperatures can vary.

If your top is browning too quickly, tent it with aluminum foil halfway through baking.
Use a toothpick to test doneness—if it comes out clean or with a few moist crumbs, it’s ready.
Allow the bread to cool completely before slicing to prevent it from falling apart.

Storage, Freezing & Make-Ahead

Store your pumpkin chocolate chip bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then refrigerate for up to a week. This bread also freezes well; wrap individual slices or the whole loaf and store in the freezer for up to 3 months. To enjoy, thaw at room temperature or warm in the oven for a few minutes for that fresh-baked taste.

Serving Ideas & Pairings

This pumpkin bread is incredibly versatile. Serve slices warm with a pat of butter or cream cheese spread for a comforting breakfast. Pair with a hot cup of coffee, tea, or even a glass of cold milk for a perfect afternoon snack. You can also use slices to make decadent French toast or layer with whipped cream for a quick dessert. For a seasonal twist, sprinkle with powdered sugar or drizzle with caramel sauce before serving.

FAQ

1. Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree the pumpkin first. Use about 2 cups of fresh pumpkin puree to replace one 15-ounce can.

2. Can I add more chocolate chips?

Absolutely! You can increase the amount to 1 ½ cups if you prefer a richer chocolate flavor. Just be mindful not to overload the batter, which may affect baking time.

3. Can I make mini loaves or muffins?

Yes, simply divide the batter into greased muffin tins or mini loaf pans. Bake for 20–25 minutes for muffins or 35–40 minutes for mini loaves, checking for doneness with a toothpick.

4. Can I add spices or flavorings?

Definitely! You can enhance the flavor with a teaspoon of cinnamon, nutmeg, or pumpkin pie spice if you want a stronger spice profile.

5. How do I prevent the bread from being dry?

Be careful not to overbake and avoid overmixing the batter. Using the correct amount of pumpkin puree also ensures a moist loaf.

Final Thoughts

This 3 Ingredient Pumpkin Chocolate Chip Bread is the ultimate fall treat that proves you don’t need a long list of ingredients or complicated steps to create something delicious. It’s simple, quick, and incredibly satisfying. Whether you’re making it for breakfast, a snack, or a holiday gathering, it’s sure to impress friends and family alike. Embrace the simplicity and enjoy the rich flavors of pumpkin and chocolate combined in one moist, tender loaf. Once you try this recipe, it will become a go-to for effortless seasonal baking.

3 Ingredient Pumpkin Chocolate Chip Bread

Author: Sarah White
Total Time: 1 hour 5 minutes
Yield: 1 loaf (10–12 slices) 1x

Diet: Vegetarian

Print Recipe

Description

Quick and easy pumpkin bread with chocolate chips, perfect for a moist, flavorful fall treat in just three ingredients.

Ingredients

Scale

1 box spice cake mix
1 (15-ounce) can pumpkin puree

1 cup chocolate chips

Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, combine spice cake mix and pumpkin puree until smooth.

Fold in chocolate chips evenly throughout the batter.
Pour batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm or store for later enjoyment.

Notes

Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months. Serve with butter, cream cheese, or a cup of coffee.

Prep Time: 10 minutes

Cook Time: 55 minutes
Category: Dessert
Method: Baking

Cuisine: American