top of page

Pumpkin Chip Quick Bread

November 22, 2019 by Nicole Collins

Don’t you love it when something seems fancier than it really is?

Today’s recipe falls into that category.

My church had a Christmas bazaar a few weekends ago, and I signed up to make some breakfast type pastries. The problem is is that I had ZERO time, and I was planning on selling crafts as a vendor at the bazaar too. So on top of doing double duty at work and trying to prep for my vendor table, I had a really small window to whip up some kind of something.

So, as I’m looking around my kitchen thinking about how I can make something fast and delicious, this idea literally just popped into my head.

Quick bread.

Here’s the thing about quick bread. People consider it to be a breakfast treat . But, it’s basically just cake that’s been baked in a loaf pan. And you guys know how I roll with cakes. Boxed mix plus some extra jazzy ingredients equals, fast, easy, and delicious.

Check, check, and check!

I was supposed to bring copies of the recipe for the tasting table that sold my quick bread; but of course, I spaced and forgot. I actually got an email from my Pastor a few days after saying how many people were asking for the recipe.

So, here it is! Today, we’re making Pumpkin Chip Quick Bread.

If you’re looking at this recipe and thinking it looks familiar, it is! This is almost the exact recipe that I use for my Pumpkin Cupcakes with Cookie Butter Frosting. Here are the biggest differences: 1. Chocolate! 2. No frosting. And 3. Just a smidge less liquid.

We start with a boxed yellow cake mix plus the ingredients called for on the box, add some pumpkin puree and some pumpkin pie spice, then stir in some dark chocolate chips. But, here’s the thing. Baking the cake in a loaf pan makes the batter much deeper. So, we need to divide the batter between two pans (otherwise, these would be in the oven all day); and we need to reduce the liquid called for by about a ¼ cup. Reducing the liquid by just a little bit helps this quick bread stay nice and moist while making sure it cooks evenly all the way through without burning the top. Like with any cake, you’ll know when it’s done when a toothpick inserted in the center comes out clean.

To serve, slice and eat. That’s it! And like I said, it’s breakfast if we call it quick bread, but it’s technically cake. So, have it for brekkie or dessert! Winner, winner, cake for brekkie for dinner! You can't go wrong with sweet pumpkin, rich dark chocolate, and moist cake.

What are some of your favorite cheater but deceptively fancy recipes? Tell me all about them!

Enjoy, and let’s eat!


Pumpkin Chip Quick Bread

Serves: 24 slices Print


For the Cake:

  • 1 box yellow cake mix (I use Betty Crocker)

  • ¾ cup water

  • ½ cup vegetable or canola oil

  • 3 eggs

  • 1 can (15 oz) pumpkin puree or canned pumpkin

  • 1 ½ tsp pumpkin pie spice

  • 1 cup dark chocolate chips

  • cooking spray


  1. Preheat oven to 350 degrees. Spray the bottom and sides of 2 9x5 inch loaf pans with cooking spray. Mix cake mix, water, oil, eggs, pumpkin puree, and pumpkin pie spice by hand until fully combined and mixed. Stir in chocolate chips. Evenly divide batter between both prepared pans. Bake for 50-55 mins until a toothpick inserted in to the center of the loaf comes out clean.

  2. Allow quick bread to cool in the pan for 5 mins. Then, run a butter knife around the edges of the pan to loosen the quick bread. Carefully transfer the loaves to a cooling rack, and allow to cool completely. Slice each loaf into 12 slices. Serve! Store leftovers in an airtight container.

Recipe notes:

*This quick bread can sit tightly covered at room temperature for 3-4 days.

*This quick bread doubles as a breakfast pastry or a yummy dessert!

*I prefer Betty Crocker brand cake mix. If you prefer another brand, adjust the eggs, oil, and cwater to the measurements listed on the box directions. Then, reduce the water by ¼ cup.

*Make sure you get pumpkin puree or canned pumpkin and NOT pumpkin pie filling!

*I've always mixed box cake mixes by hand. This isn't an official ruling, but I believe that mixing by hand prevents over mixing which in turn leads to a fluffier cake, or quick bread in this case. The batter is thin enough that it's not a struggle to do. That's what I tell myself anyway!

bottom of page