Cake Mix Chocolate Chip Pumpkin Bread

There’s something truly comforting about pulling a warm loaf of pumpkin bread out of the oven, especially when it’s studded with gooey chocolate chips and packed with the cozy spices of autumn. This Cake Mix Chocolate Chip Pumpkin Bread hits all the sweet spots: it’s unbelievably moist, loaded with fall flavors, and comes together in a snap thanks to a trusty yellow cake mix. Whether you’re juggling busy weekdays or planning a laid-back weekend brunch, this recipe delivers that perfect balance of ease and indulgence that makes every bite feel like a celebration.

I first stumbled upon this simple hack when I was craving pumpkin muffins but short on time—and let me tell you, swapping cake mix for flour was a total game-changer. The result? A tender crumb that practically melts on your tongue, with the subtle tang of pumpkin puree dancing alongside warm notes of cinnamon, ginger, and clove from the pumpkin pie spice. And those chocolate chips? They add little bursts of sweetness that turn each slice into a mini-treat. Whether you’re a baking beginner or a seasoned pro in search of a quick fix, this beginner-friendly loaf is your ticket to fall bliss in under 90 minutes.

KEY INGREDIENTS IN CAKE MIX CHOCOLATE CHIP PUMPKIN BREAD

Let’s talk about the magic that goes into this loaf! Each ingredient plays a special role, combining pantry staples with a few fall-forward flavors to create that irresistible aroma and tender texture. From the sweet foundation to the final chocolatey flourish, here’s what you need and why it works so beautifully together.

• Yellow cake mix

Provides the perfect base, complete with leavening agents and sugar for a reliably light, fluffy crumb. It streamlines the baking process by eliminating the need to measure multiple dry ingredients.

• Pumpkin puree

Infuses moisture and rich, earthy sweetness into every bite. It’s the heart of this loaf, lending that classic autumn hue and tender texture without overpowering the other flavors.

• Pumpkin pie spice

Brings together warm notes of cinnamon, nutmeg, and ginger to elevate the pumpkin’s natural sweetness. This blend awakens your senses and gives the bread its signature seasonal charm.

• Water

Helps achieve the right batter consistency and ensures the loaf stays moist throughout the bake. This simple addition keeps the texture light rather than gummy.

• Eggs

Act as a binding agent, ensuring the batter comes together smoothly. They help with structure and give the bread a tender, cake-like quality.

• Semi-sweet chocolate chips

Add pockets of melted chocolate that contrast delightfully with the spiced pumpkin base. Feel free to adjust the amount or swap in white chocolate or butterscotch chips for a fun twist.

• Vanilla extract (optional)

Enhances all the flavors with a sweet floral note. It’s a small addition that makes a big difference in depth and aroma.

HOW TO MAKE CAKE MIX CHOCOLATE CHIP PUMPKIN BREAD

With your ingredients ready, it’s time to transform them into a luscious loaf that smells like autumn in every slice. Follow these steps to bake up a tender, chocolate-studded pumpkin bread that’s perfect for breakfast, dessert, or an anytime snack.

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan to ensure effortless release once your bread is perfectly baked.

2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, pumpkin pie spice, water, eggs, and vanilla extract (if using). Use a hand mixer on medium speed to mix well for about 2 minutes—this ensures a smooth, lump-free batter.

3. Gently fold in the semi-sweet chocolate chips using a spatula. Take care to distribute them evenly without overmixing, which could deflate the batter.

4. Pour the batter into your prepared loaf pan, and spread it out evenly with a spatula. Smooth the top for an even rise and uniform crust.

5. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking around the 50-minute mark to prevent overbaking.

6. Remove the bread from the oven and let it cool in the pan for about 10 minutes. This brief rest helps the structure set so it doesn’t crumble when you turn it out.

7. Carefully transfer the loaf to a wire rack and let it cool completely before slicing. Patience here means cleaner slices and the best texture.

SERVING SUGGESTIONS FOR CAKE MIX CHOCOLATE CHIP PUMPKIN BREAD

After all that baking love, it’s time to enjoy—and there are so many delicious ways to serve this loaf! Whether you’re hosting a cozy brunch or treating yourself to an afternoon pick-me-up, here are some of my favorite presentation ideas to make each slice feel extra special.

• Spread a generous layer of softened cream cheese on top of a warm slice for a tangy contrast that complements the pumpkin spice and chocolate chips.

• Top with a dollop of whipped cream and a sprinkle of pumpkin pie spice. This ultra-simple garnish turns an everyday slice into a dessert worth swooning over.

• Serve slightly toasted slices with a light brush of melted butter and a dusting of powdered sugar. The toasting enhances the loaf’s caramel notes and adds a delightful crisp edge.

• Pair each slice with a steaming mug of hot coffee, spiced chai, or hot cocoa. The warm beverage amplifies the fall flavors and makes for the perfect relaxing treat on a chilly morning.

HOW TO STORE CAKE MIX CHOCOLATE CHIP PUMPKIN BREAD

Keeping your loaf fresh and flavorful ensures you can savor it over several days—or even weeks, if you freeze it! Below are some tried-and-true storage tips to maintain moisture, texture, and taste from first slice to last crumb.

• Wrap the cooled loaf tightly in plastic wrap to seal in moisture. Store at room temperature for up to 3 days; this method preserves the bread’s soft, tender crumb.

• Place wrapped slices or the whole loaf in an airtight container and refrigerate for up to one week. Chilling slightly alters the texture—some find the firmer slices perfect for lightly toasting.

• For longer-term storage, wrap individual slices in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature or gently reheat in the oven.

• If you love a slightly crisp edge on each slice, toast refrigerated or thawed pieces before serving. This step refreshes the loaf and revives its freshly-baked charm.

CONCLUSION

This Cake Mix Chocolate Chip Pumpkin Bread is the epitome of simple, friendly baking—perfect for beginners yet satisfying enough for seasoned bakers craving a quick fall treat. With just a handful of pantry staples and a box of yellow cake mix, you’ll have a loaf that’s moist, tender, and bursting with spice-kissed pumpkin goodness. The semi-sweet chocolate chips add playful pockets of melted sweetness, making every bite a cozy celebration of the season. Whether you whip it up for an impromptu brunch, tuck it into lunchboxes, or enjoy it alongside your favorite warm drink, this recipe proves that easy baking can still deliver big on flavor and charm.

Feel free to print this article and save it for later whenever you’re ready for a fuss-free fall bake. You’ll also find a helpful FAQ below to answer any questions you might have about ingredient swaps, baking times, and more. If you give this pumpkin bread a whirl, I’d love to hear how it turned out—drop your comments, share your tweaks, or ask any questions you have. Your feedback means the world, and I’m always here to cheer you on as you bake your way through the coziest season of all. Enjoy every warm, spiced bite!

Print Recipe

Cake Mix Chocolate Chip Pumpkin Bread

Author: Marcus Stone Courses: Dessert

Difficulty: Beginner Prep Time 15 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 25 mins

Calories: 200

Description

This delightful pumpkin bread combines the warmth of pumpkin spice with rich chocolate chips, creating a moist, flavorful treat perfect for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 box yellow cake mix (15.25 oz)

• 1 can pumpkin puree (15 oz, not pumpkin pie filling)

• 2 teaspoons pumpkin pie spice

• ¹⁄₂ cup water

• 2 large eggs

• 1 cup semi-sweet chocolate chips

• Optional: 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan.
2. In a large mixing bowl, combine the cake mix, pumpkin puree, pumpkin pie spice, water, eggs, and vanilla extract (if using). Mix well using a hand mixer on medium speed for about 2 minutes until smooth and well blended.
3. Gently fold in the chocolate chips using a spatula until evenly distributed throughout the batter.
4. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
5. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes, as baking times can vary.
6. Remove the bread from the oven and let it cool in the pan for about 10 minutes.
7. Carefully transfer the bread onto a wire rack to cool completely before slicing.

Note

• Consider adding chopped nuts like walnuts or pecans for extra texture.
• This bread freezes well; wrap tightly in plastic wrap and aluminum foil.
• Serve slices with a dollop of whipped cream or a spread of cream cheese for a decadent treat.
• The cake mix makes this recipe incredibly simple and moist, a perfect quick baking solution.
• Adjust the amount of chocolate chips as desired, or try swapping them for white chocolate or butterscotch chips.

Keywords: pumpkin bread, chocolate chip, cake mix, easy baking, fall recipes, moist dessert