This 3-ingredient pumpkin bread is a quick and easy way to enjoy fall flavors with minimal effort. With just cake mix, pumpkin puree, and chocolate chips, you’ll have a tasty loaf ready in no time.
Easy Pumpkin Bread Recipe
You can technically make this bread with just two ingredients by leaving out the chocolate chips, but honestly, I think the chocolate makes it so much better. I recommend using Duncan Hines spice cake mix because, in my opinion, the flavor really stands out compared to other brands.
This pumpkin bread turns out super moist and delicious, making it perfect for a quick snack or an easy grab-and-go breakfast. Trust me, you’ll want to keep a loaf on hand for when the pumpkin cravings hit!
Check out my 3 Ingredient Apple Cake if you love fall desserts with minimal ingredients.
Simple Ingredients
- Box of spice cake mix: Provides all the spices and sweetness for a flavorful base. I prefer Duncan Hines for the best taste.
- Pumpkin purée: Keeps the bread moist and adds classic pumpkin flavor. Use pure pumpkin puree, not pie filling.
- Chocolate chips: Adds a sweet, melty bite that makes the bread even better. Optional, but highly recommended!
Making the Bread
- Prep: Preheat your oven to 350 degrees F and grease a 9×5 inch loaf pan with non-stick cooking spray or line it with parchment paper.
- Mix ingredients: Combine the spice cake mix and pumpkin puree in a large mixing bowl. Stir until smooth and well combined. Fold in the chocolate chips.
- Pour and bake: Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Variations and substitutions
Skip the chocolate chips: For a simpler, slightly less sweet version, omit the chocolate chips, making it a 2-ingredient bread.
Add nuts: Mix in a cup of chopped nuts like walnuts or pecans for added crunch and a nutty flavor.
Use a different cake mix: Swap the spice cake mix for yellow cake mix and add 1-2 teaspoons of pumpkin pie spice for a similar flavor.
Add a glaze: Drizzle a simple powdered sugar glaze over the cooled bread for extra sweetness.
Make muffins: Pour the batter into a muffin tin lined with paper liners for individual pumpkin muffins. Reduce the baking time to about 18-22 minutes.
Tips for Success
- Don’t overmix: Mix the ingredients just until combined to avoid a dense texture. Overmixing can make the bread tough.
- Use puree, not pie filling: Make sure you’re using pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the bread.
- Cool before slicing: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the bread set and makes slicing easier.
- Parchment paper handle: Create a parchment paper handle by lining the pan with parchment, leaving some overhang on the sides. This makes lifting the bread out of the pan easy and keeps it intact.
Storage
Store the bread in an airtight container at room temperature for 3-4 days.
The bread can be frozen for up to three months. Wrap the bread well in plastic wrap or foil and transfer it to a freezer-safe bag or container to store. Thaw at room temperature before enjoying.
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3 Ingredient Pumpkin Bread
Ingredients
- 1 (15.25 ounce) box spice cake mix preferably Duncan Hines
- 1 (15 ounce) can pumpkin puree
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F and grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, combine the spice cake mix and pumpkin puree. Stir until the batter is smooth and well combined. Fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Store the bread in an airtight container at room temperature for 3-4 days.
- The bread can be frozen for up to three months. Wrap the bread well in plastic wrap or foil and transfer to a freezer-safe bag or container to store. Thaw at room temperature before enjoying.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.