Believe it or not, you can absolutely make a delicious pumpkin chocolate chip bread with just four ingredients! Simply mix a can of pumpkin puree with some melted butter, chocolate chips, and a box of Betty Crocker™ Super Moist™ Cake Mix for a perfectly spiced bread that anyone can bake.
Here’s a look at the ingredients you’ll need for this easy 4-Ingredient Chocolate Chip Pumpkin Bread.
Pumpkin Puree: Pure pumpkin puree provides most of the moisture in this recipe. It also gives the bread its signature dark orange hue and pumpkin flavor.
Betty Crocker™ Super Moist™ Spice Cake Mix: This mix has the ideal blend of spices to compliment the pumpkin. It also includes all the flour, sugar, and leavening you’ll need!
Melted Butter: Butter gives this bread flavor, richness, and keeps the texture from becoming too crumbly and dry.
Chocolate Chips: Semisweet chocolate chips compliment the spices and pumpkin flavors. If you prefer a sweeter bite, try milk chocolate chips.
Here are our best tips for making the easy 4-Ingredient Pumpkin Bread. See the full recipe for detailed instructions.
Spray a loaf pan with baking spray (the kind that includes flour) or grease and line with parchment paper. Leaving an overhang of parchment on two sides allows you to easily remove the loaf after baking.
Just mix the pumpkin, melted butter, and cake mix until there are no dry streaks of cake mix left. Then fold in the chocolate chips and spread the batter into the prepared pan.
This bread has a long bake time, and the top may begin to brown too much before it is done. Tent the top loosely with foil after about an hour of baking.
Cool the bread completely before slicing; it is a very moist loaf. To prevent tearing, use a thin sharp knife and wipe the blade after each cut.
Follow these tips for storing 4-Ingredient Pumpkin Chocolate Chip Bread.
Wrap the loaf or slices in plastic wrap and store for up to 2 days.
Wrap the loaf or slices in plastic wrap and refrigerate for up to 4 days.
Wrap the loaf or slices in plastic wrap and place in a resealable plastic freezer bag. Store in the freezer for up to 1 month.
Thaw frozen bread at room temperature.
Heat oven to 350°F. Grease a 9x5-inch loaf pan with baking spray with flour or grease with shortening and line with parchment paper.
In a large bowl, beat cake mix, pumpkin, and melted butter with an electric mixer until smooth.
Fold in chocolate chips with a flexible spatula.
Spread the batter in the pan and smooth the top.
Bake for 1 hour; loosely cover the top of the bread with a piece of foil to prevent over browning. Bake an additional 30 minutes or until a toothpick inserted in the center comes out clean. If there are any damp crumbs clinging to the toothpick, continue baking for an additional 15 minutes. Cool completely in the pan on a cooling rack, about 2 hours. To serve, cut into slices using a thin sharp serrated knife, wiping the blade with a paper towel between each cut.
If you prefer an unspiced pumpkin bread, try swapping out the spice cake mix with Betty Crocker™ Super Moist™ Yellow or Vanilla Cake Mix.
This bread has a long bake time, tenting the top with foil partway through will prevent over browning.
Use a plastic knife or thin serrated knife to cut this delicate bread.
