3 Ingredient Pumpkin Bread Recipe From Scratch

My 3 ingredient pumpkin bread is the easiest loaf I bake all fall. You need a box of spice cake mix, a can of pumpkin puree, and one bag of chocolate chips — nothing else. The batter comes together in 5 minutes and the oven does the rest.

Why This 3 Ingredient Pumpkin Bread Always Works

The spice cake mix already contains flour, sugar, baking powder, and warm fall spices. You get a fully seasoned, leavened batter without measuring a single spice. It removes every step that makes baking feel like work.

Canned pumpkin puree replaces eggs, oil, and water entirely. It binds the batter, adds moisture, and turns the crumb a deep orange-brown. Use plain pumpkin puree — not pumpkin pie filling — or the bread will be too sweet and over-spiced.

Chocolate chips on top and folded through the batter melt into soft pockets of chocolate in every slice. I press a handful onto the top of the batter before baking so each slice has a visible chocolate layer when you cut in.

Ingredients

• 1 box (15.25 oz) spice cake mix
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 cup semi-sweet chocolate chips, divided

What You Need for 3 Ingredient Pumpkin Bread

Spice cake mix — any brand works. The mix already contains cinnamon, nutmeg, and ginger. Betty Crocker and Duncan Hines both work. If you can only find yellow cake mix, add 2 teaspoons of pumpkin pie spice directly to the batter.

Canned pumpkin puree — look for 100% pure pumpkin with no added spices or sugar. Libby’s is the most widely available. One standard 15 oz can gives the right moisture for a 9×5 loaf. Do not use pumpkin pie filling — it contains extra sugar, cinnamon, and ginger that makes the bread overpowering.

Semi-sweet chocolate chips — the slight bitterness balances the sweetness of the cake mix and the earthy pumpkin. Milk chocolate chips work if you prefer a sweeter bite. Dark chocolate chips give the boldest contrast. Reserve about 2 tablespoons to press onto the top before baking — this creates a glossy chocolate crust on every slice.

How to Make 3 Ingredient Pumpkin Bread

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Pour the spice cake mix into a large mixing bowl.
3. Add the entire can of pumpkin puree. Stir with a spatula until no dry streaks remain. The batter will be thick.
4. Fold in 3/4 cup of the chocolate chips gently. Do not overmix.
5. Spoon the batter into the prepared loaf pan. Smooth the top with the spatula.
6. Scatter the remaining 1/4 cup of chocolate chips across the top.
7. Bake for 50 to 55 minutes. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
8. Cool in the pan for 15 minutes. Then transfer to a wire rack and cool completely before slicing.

3 Ingredient Pumpkin Bread Variations

2 Ingredient Pumpkin Bread

Skip the chocolate chips entirely and bake with just cake mix and pumpkin puree. The loaf is slightly less sweet and has a cleaner pumpkin spice flavor. This version works well for breakfast with a bit of butter and honey.

Pumpkin Bread with Cream Cheese Swirl

Mix 4 oz of softened cream cheese with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla. Drop spoonfuls of the cream cheese mixture onto the batter in the pan and swirl with a knife before baking. The cream cheese bakes into soft tangy pockets throughout the loaf.

Pumpkin Bread with Walnuts

Replace the chocolate chips with 3/4 cup of roughly chopped walnuts. The walnuts add a toasty crunch and pair naturally with the warm spice notes in the cake mix. Toast the walnuts in a dry skillet for 3 minutes before folding in for a deeper nutty flavor.

Mini Pumpkin Bread Loaves

Divide the batter between 4 mini loaf pans (5×3 inch). Reduce the bake time to 30 to 35 minutes. These make excellent gifts during fall and bake up with a perfectly domed top. Check doneness with a toothpick at 30 minutes.

Tips for the Best 3 Ingredient Pumpkin Bread

• I always grease the loaf pan generously — a thick pumpkin batter can stick even to nonstick pans if you rush this step.
• Don’t overmix the batter. Stir just until the cake mix is incorporated and the batter is uniform. Overmixing makes the crumb dense and gummy.
• Use a toothpick to check doneness at 50 minutes. The toothpick should have moist crumbs but not wet batter. Pumpkin bread stays moist, so don’t wait for a completely clean toothpick.
• Cool the loaf completely before slicing. Cutting warm pumpkin bread causes it to crumble along the chocolate-soft areas. 30 minutes on a wire rack is the minimum.
• Store leftover slices in an airtight container at room temperature for up to 3 days. This 3 ingredient pumpkin bread also freezes well — wrap individual slices in plastic wrap and freeze for up to 2 months.

Make Ahead & Storage

This 3 ingredient pumpkin bread keeps at room temperature in an airtight container for 3 days. The chocolate chips keep the slices moist even on day three. I wrap the entire loaf in plastic wrap before putting it in the container for the best result.

To freeze, slice the loaf once fully cooled and wrap each slice individually in plastic wrap. Stack the wrapped slices in a zip freezer bag and freeze for up to 2 months. Thaw at room temperature for 30 minutes or microwave a single slice for 20 seconds. You can also freeze the whole unsliced loaf — wrap tightly in plastic wrap then foil and freeze for up to 3 months.

Common Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added sugar, cinnamon, ginger, and cloves. Combined with the already-spiced cake mix, the bread will be overly sweet and the spice flavor becomes unpleasant. Always use plain 100% pumpkin puree.

Why did my 3 ingredient pumpkin bread sink in the middle?

The batter was underbaked or the oven was opened too early. Bake the full 50 to 55 minutes and don’t open the oven door until the 45-minute mark. A sunken center means the structure didn’t fully set before cooling.

Can I make this recipe as muffins?

Yes. Fill greased muffin cups 3/4 full and bake at 350°F for 20 to 22 minutes. The batch makes about 16 standard muffins. They dome better and bake more evenly than the loaf, so the toothpick check is the same — moist crumbs, not wet batter.

Does this 3 ingredient pumpkin bread need eggs?

No. The pumpkin puree provides enough binding and moisture that eggs are unnecessary. This makes it accidentally egg-free, which is helpful for anyone with egg allergies. The crumb stays moist and sliceable without them.

This 3 ingredient pumpkin bread is the recipe I come back to every fall — quick, foolproof, and deeply spiced without any effort. Save this recipe and tap the link for full instructions.