Cake Mix Pumpkin Bread with Semi-Sweet Chocolate Chips
A dense, moist pumpkin loaf made from spice cake mix, plain canned pumpkin, and semi-sweet chocolate chips.
Ingredients
Loaf
- 15.25 ounces dry spice cake mix One standard box; not a gluten-free or specialty mix
- 15 ounces plain canned pumpkin puree Not sweetened pumpkin pie filling
- 1 cup semi-sweet chocolate chips
Instructions
- Heat the oven to 350°F and line a 9×5-inch metal loaf pan with oven-safe parchment.
- Combine the 15.25-ounce dry spice cake mix and 15-ounce pumpkin puree until all dry pockets disappear. Use no additional box-listed cake ingredients.
- Distribute the cup of chocolate chips through the thick mixture, then spoon it into the pan and level the surface.
- Bake approximately 50–60 minutes. Probe the middle away from chocolate; continue if the tester shows wet batter. Cover loosely with foil if the surface gets dark too soon.
- Leave in the pan 15 minutes, lift out carefully, and cool on a rack for at least another 45 minutes before cutting into 12 slices.
Notes
The cooling allowance totals at least 60 minutes. Use the specified mix weight, plain pumpkin, and a 9×5-inch pan. Freezer storage is best limited to 2 months for quality; raw batter is not ready to eat.