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!