There’s something special about enjoying a sweet treat after a satisfying dinner. If you’re looking for a simple yet delicious dessert to wrap up your meal, this three-ingredient Chocolate Chip Pumpkin Bread is perfect for you. With minimal effort and maximum flavor, this recipe is a guaranteed hit for both pumpkin lovers and chocolate enthusiasts alike.
Ingredients:
- 1 box of cake mix (choose your favorite brand and flavor, but do not follow the directions on the box)
- 1 can (15 oz) of pumpkin purée
- 2 cups of semi-sweet chocolate chips (divided)
Instructions:
- Prepare the Cake Mix: Begin by emptying the cake mix into a large mixing bowl. Disregard the instructions on the box; you only need the dry mix.
- Incorporate the Pumpkin Purée: Fold in the pumpkin purée into the cake mix. Stir until the mixture is well combined and smooth. The batter will be thick, and that’s exactly how it should be.
- Add the Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate chips into the batter, ensuring they are evenly distributed.
- Prepare the Loaf Pan: Grease a loaf pan generously to prevent sticking.
- Pour and Top: Pour the batter into the greased loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1 cup of chocolate chips evenly over the top.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Why You’ll Love It:
- Ease of Preparation: With just three ingredients, this recipe is incredibly simple to put together, making it perfect for busy evenings.
- Flavorful Delight: The combination of pumpkin and chocolate creates a rich, moist, and flavorful bread that satisfies your sweet tooth.
- Seasonal Appeal: Pumpkin is a beloved fall flavor, making this bread an excellent choice for autumn gatherings.
- Versatile: This bread is perfect for breakfast, dessert, or a snack. It’s delicious any time of day.
- Crowd-Pleaser: Both kids and adults will enjoy the sweet and slightly spiced flavor of this bread.
- Moist Texture: The pumpkin purée keeps the bread moist and tender, preventing it from drying out.
- Chocolatey Goodness: With chocolate chips mixed in and on top, every bite is filled with melty, chocolatey goodness.
- No Special Equipment Needed: You don’t need any fancy kitchen gadgets to make this bread; just a mixing bowl, spatula, and loaf pan.
- Customizable: You can easily add nuts, spices, or other mix-ins to suit your taste preferences.
- Nutritious Twist: Pumpkin is rich in vitamins and fiber, adding a nutritious element to this indulgent treat.
Nutritional Information for Chocolate Chip Pumpkin Bread
The nutritional values provided below are estimates based on the ingredients listed and standard portion sizes. The actual values may vary depending on the specific brands and quantities used.
Nutritional Breakdown (per slice, assuming 12 slices):
- Calories: 225
- Total Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Detailed Nutritional Components:
- Calories: Each slice contains approximately 225 calories. The cake mix and chocolate chips contribute most of the calories.
- Total Fat: With 10 grams of total fat per slice, this bread is relatively moderate in fat content. The chocolate chips are the primary source of fat, particularly saturated fat.
- Saturated Fat: Each slice has about 5 grams of saturated fat, mainly from the chocolate chips.
- Cholesterol: Since this recipe doesn’t use eggs or dairy, it is cholesterol-free.
- Sodium: With 250 milligrams of sodium per slice, this bread has a moderate amount of sodium, primarily from the cake mix.
- Total Carbohydrates: Each slice contains 35 grams of carbohydrates, which provide energy. The cake mix and pumpkin purée contribute to the carbohydrate content.
- Dietary Fiber: With 2 grams of fiber per slice, the pumpkin purée adds a nutritious boost.
- Sugars: Each slice has about 20 grams of sugar, mostly from the cake mix and chocolate chips.
- Protein: With 3 grams of protein per slice, this bread offers a small amount of protein from the pumpkin and cake mix.
Nutritional Highlights:
- Pumpkin Purée: Rich in vitamins A and C, potassium, and fiber, pumpkin purée adds a nutritious element to this sweet treat.
- Chocolate Chips: While they do add sugar and fat, semi-sweet chocolate chips also provide antioxidants.
- Cake Mix: Depending on the type of cake mix you use, you might find varying amounts of vitamins and minerals.
Most Popular Questions and Their Answers
1. Can I use a different type of cake mix?
- Answer: Yes, you can experiment with different types of cake mixes. While a yellow or spice cake mix is commonly used, chocolate, vanilla, or even carrot cake mix can provide delicious variations.
2. Can I add other ingredients to the bread?
- Answer: Absolutely! Feel free to add nuts, such as walnuts or pecans, dried fruits like cranberries or raisins, or even spices like cinnamon, nutmeg, or ginger to enhance the flavor and texture.
3. How do I know when the bread is done baking?
- Answer: Start checking the bread at the 50-minute mark. Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If it comes out with wet batter, continue baking and check again every 5 minutes.
4. Can I use fresh pumpkin instead of canned pumpkin purée?
- Answer: Yes, you can use fresh pumpkin purée. To make it, cut a pumpkin into chunks, remove the seeds, and roast or steam the pieces until soft. Then, blend until smooth. Ensure the purée is well-drained before using it in the recipe.
5. How should I store the bread to keep it fresh?
- Answer: Store the bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to three months. To freeze, wrap the bread tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe bag.
6. Can I make muffins instead of a loaf?
- Answer: Yes, you can make muffins with the same batter. Line a muffin tin with paper liners or grease it well. Fill each cup about 2/3 full with batter and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Is it necessary to use semi-sweet chocolate chips?
- Answer: While semi-sweet chocolate chips are commonly used, you can substitute them with milk chocolate, dark chocolate, or even white chocolate chips depending on your preference.
8. Can I make this bread gluten-free?
- Answer: Yes, you can make this bread gluten-free by using a gluten-free cake mix. Ensure that all other ingredients you add are also gluten-free.
9. What can I do if the bread is too moist?
- Answer: If the bread turns out too moist, try reducing the amount of pumpkin purée slightly or baking it for a few extra minutes. Ensure that your oven temperature is accurate, as incorrect temperatures can affect baking results.
10. Can I make this bread vegan?
- Answer: This recipe is naturally vegan if you use a vegan cake mix and vegan chocolate chips. Always check the ingredient labels to ensure they meet your dietary requirements.
