Description
Indulge in the warm, comforting flavors of fall with this incredibly simple and moist pumpkin bread. Utilizing a high-quality spice cake mix and pure pumpkin puree, this recipe eliminates the need for complex measuring while delivering bakery-quality results. It is a perfect, budget-friendly shortcut for busy mornings or cozy weekend brunches, ensuring a consistent, tender crumb that fills your home with the inviting aroma of autumn spices.
Ingredients
1 box (15.25 ounce) spice cake mix
1 can (15 ounce) pure pumpkin puree
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan.
In a large mixing bowl, combine the spice cake mix and the pumpkin puree.
Stir the mixture until well blended and no dry clumps remain.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use pure pumpkin puree and not canned pumpkin pie filling, as the pie filling already contains sugar and spices that will affect the texture. If you want to increase the richness, you can add chopped walnuts or pecans as a fourth ingredient.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg