Nothing beats an easy baking recipe you can whip up in minutes — especially when it starts with a simple CAKE MIX!
This Cake Mix Chocolate Chip Pumpkin Bread is the ultimate fall treat: quick to mix, incredibly moist, and packed with warm pumpkin spice flavor.
Perfect for cozy weekend baking, Thanksgiving brunch tables, after-school snacks, or budget-friendly holiday gifts! If you love effortless desserts with big flavor, this is the no-fail pumpkin bread recipe you’ll want on repeat all season long.
What I love most is how the pumpkin keeps the bread moist without any effort. The chocolate chips melt inside and make every slice sweet and comforting. It smells like fall, tastes like a treat, and comes together so quickly that it almost feels too easy.
This Box Pumpkin Bread has become my go-to when I want something homemade but stress-free.
Ingredients You'll Need
1 box yellow cake mix (15.25 oz)
1 (15 oz) can pure pumpkin
3 Eggs
1 cup chocolate chips
Olive or Vegetable Oil
Tools and Equipment
- Mixing bowl
- Spoon or spatula (for folding ingredients)
- Measuring cups and spoons
- Loaf pan (9×5-inch recommended)
- Oven
- Wire cooling rack
- Toothpick (for checking doneness)
- Small bowl (optional, for tossing chocolate chips in flour)
- Microwave-safe container or oven (for reheating slices)
- Airtight container or freezer-safe bag (for storage)
- Parchment paper (optional, for lining pan or wrapping slices)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a little butter or cooking spray, or line it with parchment paper so the bread comes out easily after baking.
- In a large mixing bowl, add the cake mix and the canned pumpkin. Stir them together gently but thoroughly until the batter is smooth and fully combined. The mixture will be thick and slightly sticky, which is normal.
- Add the chocolate chips to the batter and fold them in evenly using a spatula or wooden spoon. This ensures each slice will have chocolate in every bite.
- Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly and looks neat.
- Bake in the preheated oven for 50–60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is done.
- Once baked, allow the loaf to cool in the pan for 10–15 minutes. This helps it firm up a little and makes it easier to remove. Then carefully transfer it to a wire rack to cool completely.
- Slice the bread into pieces of your desired thickness and enjoy! For storage, keep it in an airtight container at room temperature for 3–4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw slices at room temperature or gently warm in the oven before serving.
More Chocolate-y Creations To Try!
Sourdough Chocolate Chip Scones
High Protein Chocolate Peanut Butter Chia Seed Pudding
Microwave Chocolate Pudding Cake Under 10 Minutes
Nutritional Snapshot (Approx. per slice, 12 slices per loaf)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Sugar | 20 g |
| Protein | 3 g |
| Fiber | 2 g |
Fun Twists to Try – Pumpkin Bread Your Way
Nutty Pumpkin Bread
Add half a cup of chopped walnuts, pecans, or almonds to the batter before baking. The nuts give a satisfying crunch and a rich, nutty flavor that pairs perfectly with the pumpkin. This version is great for a cozy snack, a lunchbox treat, or a festive holiday dessert.
Spice Lover’s Version
Mix in one teaspoon of cinnamon, half a teaspoon of nutmeg, and a small pinch of cloves into the batter. These warm spices create a comforting, fall-inspired flavor in every bite that fills your kitchen with an irresistible aroma.
Mini Loaves for Gifting
Divide the batter into two small loaf pans or use muffin tins for bite-sized treats. Bake for 30–35 minutes until cooked through. Once cooled, wrap the mini loaves in parchment paper and tie with a ribbon for charming homemade gifts that friends and family will love.
Peanut Butter Chocolate Chip
Before baking, swirl in a quarter cup of peanut butter on top of the batter. This creates a delicious nutty and chocolatey combination that melts slightly during baking, giving each slice a rich, indulgent flavor.
Glazed Pumpkin Bread
Once the loaf is completely cooled, drizzle a simple glaze made from powdered sugar and a little milk over the top. This adds a sweet, glossy finish that makes your bread look like it came from a bakery, perfect for serving at brunch or special occasions.
Swaps and Substitutions to Customize Your Pumpkin Bread
Chocolate Chips: Swap the regular chocolate chips for dark chocolate, white chocolate, or butterscotch chips. Each option gives a different flavor, dark chocolate adds richness, white chocolate brings sweetness, and butterscotch adds a caramel-like touch.
Cake Mix: You can use vanilla or spice cake mix instead of plain yellow or classic cake mix. Vanilla keeps it simple and sweet, while spice cake adds extra warmth with hints of cinnamon, nutmeg, and clove.
Pumpkin: If you don’t have pumpkin puree, try using sweet potato puree instead. It gives a slightly different flavor and a naturally sweet, creamy texture that works just as well in the bread.
Creative Ways to Serve Pumpkin Bread
- Cut the pumpkin bread into small, bite-sized squares and arrange them on a festive platter. This makes them perfect for brunches, holiday parties, or casual gatherings where guests can easily grab a piece.
- Pair each slice with a warm spiced latte, pumpkin spice cappuccino, or chai tea. The flavors complement the pumpkin and spices in the bread, creating a cozy, themed treat that feels special.
- Give your slices a quick dessert upgrade by topping them with a dollop of whipped cream and a light sprinkle of cinnamon. This adds a creamy texture and a fragrant touch, making simple pumpkin bread feel like a café-style dessert.
- For an extra festive touch, drizzle a little caramel or chocolate sauce over the mini squares before serving. It adds sweetness and makes the presentation even more appealing.
- Serve alongside fresh berries or sliced fruit to balance the sweetness and add color to your platter.
Tips for a Perfect Pumpkin Loaf
Mix Gently: Stir the batter until just combined. Overmixing can make the bread dense and heavy, so fold ingredients carefully.
Check Oven Temperature: Use an oven thermometer to make sure your oven is at the correct temperature. Ovens can vary, and accurate heat helps the bread bake evenly.
Cool Before Slicing: Let the bread cool completely on a wire rack before cutting. This helps the slices stay neat and prevents them from falling apart.
Use the Right Pan: A 9×5-inch loaf pan works best for even baking. If you use a different size, adjust the baking time accordingly.
Toothpick Test: Insert a toothpick into the center to check doneness. It should come out clean or with just a few crumbs.
Avoid Opening Oven Early: Try not to open the oven door in the first 40 minutes to prevent the bread from collapsing.
Storage Tip: Store in an airtight container at room temperature for 3–4 days or freeze for longer keeping.
How to Keep Your Pumpkin Bread Fresh?
Room Temperature: Store your pumpkin bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh and moist for 3–4 days, making it perfect for quick breakfasts or snacks during the week.
Freezing: For longer storage, slice the loaf and wrap each piece individually in parchment paper or plastic wrap. Place the wrapped slices in a freezer-safe bag or container. This way, you can take out just the amount you need. Frozen pumpkin bread can last up to 2 months without losing flavor or texture.
Reheating: When ready to enjoy, warm slices in the microwave for 10–15 seconds or lightly toast them. This brings back that fresh-baked taste and soft texture, making each slice taste like it just came out of the oven.
Frequently Asked Questions
Q1: Can I make this bread ahead of time for meal prep?
Absolutely! Slice the loaf and store individual slices in airtight containers or freezer bags. Grab one for breakfast, a snack, or a lunchbox treat. It’s perfect for prepping a week’s worth of pumpkin goodness.
Q2: Can I add extra mix-ins without ruining the texture?
Yes! Chopped nuts, dried cranberries, or even shredded coconut work beautifully. Just keep total mix-ins under 1 cup to avoid making the batter too dense.
Q3: How do I keep the chocolate chips from sinking?
Lightly toss chocolate chips in 1 teaspoon of flour before folding them into the batter. This creates a coating that helps them stay suspended evenly throughout the loaf.
Q4: Can I make it dairy-free or vegan?
You can! Use a dairy-free cake mix and substitute chocolate chips with vegan-friendly chocolate. You’ll still get a moist, flavorful loaf.
Q5: How do I make the crust extra crispy without overbaking the inside?
Place the loaf on the middle rack and bake normally. During the last 5 minutes, move it to the top rack to lightly crisp the crust. Keep an eye so it doesn’t burn.
Cake Mix Chocolate Chip Pumpkin Bread
Course: Dessert12
servings10
minutes50
minutes1
hourIngredients
1 box yellow cake mix (15.25 oz)
1 (15 oz) can pure pumpkin
1 cup chocolate chips
3 Eggs
Olive or vegetable oil
Directions
- Set your oven to 350°F (175°C) and allow it to fully preheat. Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal. Proper pan preparation ensures the bread doesn’t stick and maintains a clean shape when sliced.
- In a large bowl, combine the dry cake mix with the pumpkin puree. Stir thoroughly until fully blended. The batter should be thick, moist, and slightly sticky — this texture helps the loaf stay tender while baking. Avoid overmixing, as this can make the bread dense.
- Add chocolate chips to the batter and gently fold them in using a spatula. Ensure they are evenly distributed without overmixing, so the bread maintains a light, airy texture and the chocolate doesn’t sink to the bottom.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Even spreading ensures uniform baking and a nicely shaped loaf.
- Place the pan in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so begin checking at 50 minutes. The top should be golden brown and slightly firm to the touch.
- Let the loaf cool in the pan for 10–15 minutes, allowing it to firm up and making it easier to remove. Then transfer it to a wire rack to cool completely. This step prevents the bread from becoming soggy on the bottom.
- Once fully cooled, slice and enjoy. Store leftovers in an airtight container at room temperature for 3–4 days, or wrap tightly and freeze for up to 2 months. For frozen slices, thaw at room temperature or lightly toast before serving.
Notes
- Check doneness carefully: Ovens vary, so start testing with a toothpick at 50 minutes. Bread should be golden brown and a toothpick inserted in the center should come out clean.
- Don’t overmix: Folding ingredients just until combined keeps the bread light and tender. Overmixing can make it dense.
- Add-ins: Chocolate chips can be swapped for nuts, dried cranberries, or white chocolate for variation. Toss them in a little flour first to prevent sinking.
- Storage tips: Store at room temperature in an airtight container for 3–4 days or freeze for up to 2 months. Wrap slices individually for easy grab-and-go snacks.
