Easy to make Chocolate Chip Pumpkin Bread Recipe! This quick bread is. a fall favorite! Packed with tons of chocolate chips, nuts and loads of pumpkin flavor. It's super moist and easy to make because it all starts with a cake mix!
Next time, try these chewy pumpkin cookies!
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What makes this recipe irresistible
This recipe starts with a cake mix. It's an easy recipe, great for a snack or holiday dessert. No need to break out your stand mixer or even a hand mixer! It's that easy!
I know you'll love it because it is rich and delicious! And topped with some Texas Roadhouse Honey Butter? {chef's kiss! 😘}
Ingredients you'll need
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- Box of spice cake mix - yes you are reading that right! Using a box mix for a great flavor shortcut! In a pinch you can use a yellow cake mix with a teaspoon of pumpkin spice.
- Canned pumpkin puree - be sure to get a can of pumpkin puree and not pumpkin pie filling.
- Eggs - to add richness and helps the bread rise.
- Oil - use corn or canola oil.
- Chocolate chips - this time I used a combination of mini chocolate chips and dark chocolate. Use your favorite!
- Chopped walnuts - the nuts are optional, but I think they really add great texture to this quick bread.
Step-by-step instructions
This is an overview of the instructions for the Pumpkin Bread with Cake Mix Recipe. For the complete directions just scroll down to the bottom!
- Preheat the oven to 350 degrees.
- Chop the nuts, prepare the baking pan.
- Mix all of the ingredients together until just combined.
- Pour into loaf pan.
- Place in preheated oven. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
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Frequently asked questions (FAQ's)
Yes, you'll want to refrigerate it to extend the shelf life. If you're going to gobble it down that first day, no problem! It will last on the counter just a couple of days.
Test it with a toothpick - insert it into the center of the loaf, if it comes out clean, it's done!
Walnuts, almonds, hazelnuts or pecans are a great addition. You can sprinkle the top with toasted pumpkin seeds before baking, too - yum!
Slather sour cream frosting over the top of the loaf after it cools - THAT will take it to the next level!
The oil in this recipe really helps keep this loaf moist. After it's baked, just be sure to wrap it well. That will keep it from drying out.
Deb's tips for the perfect dish
If you can't find a spice cake mix, use a yellow or a white cake mix, adding a teaspoon of pumpkin pie spice.
- Be sure to spray the pan well with non-stick cooking spray prior to adding the dough. That will make it a lot easier to get out of the pan.
- After removing the chocolate chip pumpkin bread from the oven, allow it to rest 10 minutes. Then run a knife around the edges, invert it and the loaf will slip right out.
- Set the loaf on a cooling rack and allow it to cool completely before slicing.
How to store leftovers
Refrigerate - For longer shelf life, wrap it in plastic and then foil. Refrigerated it will last 5-7 days.
Freeze - up to 3 months.
More recipes you'll love
- Let's start with these sticky buns using frozen bread dough. Just like your favorite cinnamon rolls and super easy to make!
- Zucchini Bread - great for breakfast and a yummy snack!
- Old Fashioned Persimmon Cookies - sweet and delicious these cookies will be everyone's favorite.
- Brown Sugar Cookie Recipe - these are soft and chewy and filled with your favorite jam.
- Frosted Butterscotch Cookies - another great soft and chewy cookie smeared with an amazing brown butter frosting.
- Best Butter Cookies Recipes - all you'll need here is a cup of tea!
- Coconut Tres Leches Cake is the most moist decadent cake!
You'll find a whole collection of Bake Sale Fund Raising Ideas here. You never know when this will be handy, so be sure to bookmark this page!
What do you think? Fabulous huh?!!! I hope you love it as much as I do! Love a comment below, and let me know what you think in the comments.
Chocolate Chip Pumpkin Bread Recipe
Ingredients
- 1 box spice cake mix
- 1 14.5 oz. can pumpkin puree
- 2 eggs
- ¼ cup oil
- ¾ cup chocolate chips
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees.
- Prepare the loaf pan by spraying it well with non-stick coating, set aside.
- Lightly chop the nuts.
- Pour the ingredients into a large mixing bowl and mix by hand until just combined. Pour into the prepared loaf pan.
- Bake at 350 for 45 minutes
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Nutrition
Recipe backstory
I'm a firm believer in keeping things simple and that even means for Thanksgiving.
Since Christy and Chloe were coming and I know they really like pumpkin cookies I thought I'd try something different and made my favorite Chocolate Chip Pumpkin Bread Recipe!
It's such a simple recipe and even easier to make than the cookies because there is no standing at the counter, portioning them out and waiting to pull them out of the oven.
So much easier and so tasty too!
Kathleen says
I would love to make this. It sounds delicious! However, I think it might be even better if you put some cream cheese frosting on top!
Bowl Me Over says
By all means Kathleen, slather it with cream cheese frosting - that sounds amazing!!!
Karen D says
I like the walnuts 🙂 Not a fan of chocolate with pumpkin, though
Bowl Me Over says
Just leave that chocolate out Karen, that way you can give this a try!
Eileen Kelly says
Not only is the most delicious bread, I love that I can use a cake mix. The bread is moist and I love the extra tret of chocolate chips
Lois Christensen says
I love pumpkin bread and love the idea of adding chocolate chips to the recipe.
Bowl Me Over says
Wonderful, I hope you give this recipe a try!!