Here is my favorite cake mix chocolate chip pumpkin bread recipe, with a simple shortcut using boxed cake mix, sweet pumpkin puree, warm spices, and plenty of chocolate chips throughout.
This pumpkin bread is what I bake every fall when my kids start asking for something cozy and sweet. I love how easy it is to whip up on busy weekends, and the chocolate chips make it feel like dessert for breakfast.
Why You’ll Love This Chocolate Chip Pumpkin Bread
- Super simple with just 3 ingredients – You probably have everything you need in your pantry already, and there’s no measuring out a dozen different spices.
- Quick and easy – Ready in just about an hour from start to finish, this bread comes together faster than most homemade baking projects.
- Perfect fall flavors – The warm spices from the cake mix blend beautifully with pumpkin and chocolate chips for that cozy autumn taste we all crave.
- Foolproof recipe – Using a cake mix as your base means you’ll get consistent, delicious results every time without worrying about getting the spice ratios just right.
- Great for sharing – This makes enough to enjoy at home and still have extra to bring to work, give to neighbors, or freeze for later.
What Kind of Pumpkin Puree Should I Use?
For this recipe, you’ll want to stick with plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which would throw off the balance of flavors since your cake mix already contains the spices you need. Look for cans labeled “100% pure pumpkin” or “pumpkin puree” in the baking aisle. Libby’s is probably the most common brand you’ll find, but any plain pumpkin puree will work perfectly. Make sure to give it a good stir before measuring, as sometimes the puree can separate a bit in the can.
Options for Substitutions
This simple three-ingredient recipe is pretty forgiving when it comes to swaps:
- Spice cake mix: You can use yellow cake mix, vanilla cake mix, or even carrot cake mix instead. Each will give you a slightly different flavor profile, but all work great with pumpkin.
- Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, you can substitute with the same amount of sweet potato puree or even applesauce, though the flavor will be different.
- Chocolate chips: Feel free to mix things up here! Try mini chocolate chips, white chocolate chips, butterscotch chips, or even chopped walnuts or pecans. You can also reduce the amount to 1 cup if you prefer less mix-ins.
Watch Out for These Mistakes While Baking
The biggest mistake when making cake mix pumpkin bread is overmixing the batter, which can lead to a tough, dense loaf instead of the tender texture you’re after – just stir until the ingredients are barely combined and you still see a few streaks of cake mix.
Another common error is using pumpkin pie filling instead of pure pumpkin puree, which contains added spices and sugar that will throw off the flavor balance and make your bread too sweet.
To prevent your chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter, and don’t forget to check for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter.
Since this batter is quite thick, spread it evenly in your greased loaf pan and bake at 350°F, checking after 50 minutes to avoid overbaking.
What to Serve With Chocolate Chip Pumpkin Bread?
This chocolate chip pumpkin bread is perfect on its own, but I love serving it with a hot cup of coffee or spiced chai tea – the warm spices just complement each other so well. You can also spread a little butter or cream cheese on a slice while it’s still warm for an extra indulgent treat. For breakfast or brunch, try pairing it with some Greek yogurt and a drizzle of honey, or serve it alongside scrambled eggs for a sweet and savory combo. If you’re feeling fancy, a scoop of vanilla ice cream turns this bread into an easy dessert that everyone will love.
Storage Instructions
Store: This pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 5 days. The pumpkin keeps it nice and tender, so it actually gets better after a day or two when the flavors have time to meld together.
Freeze: You can freeze whole loaves or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then place in a freezer bag to prevent freezer burn. I like to slice it before freezing so I can grab just what I need for breakfast or a snack.
Thaw: Let frozen slices thaw at room temperature for about 30 minutes, or pop them in the microwave for 20-30 seconds if you’re in a hurry. For whole loaves, let them thaw overnight on the counter. The bread comes back to its original texture beautifully after thawing.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3100-3400
- Protein: 25-30 g
- Fat: 130-150 g
- Carbohydrates: 450-480 g
Ingredients
- 1 box spice cake mix
- 15 oz canned pumpkin purée
- 2 cups semisweet chocolate chips
Step 1: Prepare the Oven and Pans
Preheat your oven to 350 degrees Fahrenheit.
Grease a large loaf pan, muffin tray, or four mini loaf pans with nonstick spray or a light coating of oil to prevent sticking.
I always make sure the edges and bottom are well covered for easy release.
Step 2: Mix the Batter
- 1 box spice cake mix
- 15 oz canned pumpkin purée
- 2 cups semisweet chocolate chips (reserve some for topping)
In a large mixing bowl, combine the spice cake mix and the canned pumpkin purée.
Stir together until the mixture is smooth and well blended.
Once combined, gently fold in the semisweet chocolate chips, but reserve a small handful of chips to sprinkle on top later.
Step 3: Fill the Pan and Add Toppings
- batter with chocolate chips (from Step 2)
- reserved semisweet chocolate chips
Spread the batter evenly into your prepared pan or pans.
Sprinkle the reserved semisweet chocolate chips over the surface of the batter to ensure you get nice chocolatey bites on top after baking.
Step 4: Bake the Bread
- batter in pan with chocolate chips on top (from Step 3)
Place the pan into the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
If you’re using muffin tins or mini pans, check for doneness a bit earlier, since smaller pans bake faster.
I like to start checking at the 35-minute mark for smaller sizes.
Step 5: Cool and Slice
Remove the baked bread from the oven and let it cool slightly in the pan before slicing.
This helps the bread set and makes slicing easier.
For best results, let it cool for at least 10-15 minutes before serving.
I think it tastes absolutely delicious when served warm!
Quick Cake Mix Chocolate Chip Pumpkin Bread
Ingredients
- 1 box spice cake mix
- 15 oz canned pumpkin purée
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a large loaf pan, muffin tray, or four mini loaf pans with nonstick spray or a light coating of oil to prevent sticking. I always make sure the edges and bottom are well covered for easy release.
- In a large mixing bowl, combine the spice cake mix and the canned pumpkin purée. Stir together until the mixture is smooth and well blended. Once combined, gently fold in the semisweet chocolate chips, but reserve a small handful of chips to sprinkle on top later.
- Spread the batter evenly into your prepared pan or pans. Sprinkle the reserved semisweet chocolate chips over the surface of the batter to ensure you get nice chocolatey bites on top after baking.
- Place the pan into the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. If you’re using muffin tins or mini pans, check for doneness a bit earlier, since smaller pans bake faster. I like to start checking at the 35-minute mark for smaller sizes.
- Remove the baked bread from the oven and let it cool slightly in the pan before slicing. This helps the bread set and makes slicing easier. For best results, let it cool for at least 10-15 minutes before serving. I think it tastes absolutely delicious when served warm!
