3 Ingredient Chocolate Chip Pumpkin Bread in 60 Minutes

Instructions:

1. Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, making sure you have at least an inch of overhang on the long sides.
2. Empty the 432g spice cake mix into your large bowl and whisk in the 1 tsp of ground cinnamon to break up any large clumps.
3. Add the 425g can of pumpkin puree to the dry ingredients. Note: The batter will look very dry at first, but keep folding; it will eventually turn into a thick, mahogany paste.
4. Fold the ingredients together using your spatula until no white streaks of cake mix remain. Stop as soon as the mixture is uniform.
5. Measure out 3/4 cup of the chocolate chips and gently fold them into the batter until they are just distributed.
6. Transfer the heavy batter into your prepared pan. Use the back of a spoon to smooth the top, as this bread won't settle much on its own.
7. Sprinkle the remaining 1/4 cup of chocolate chips over the top. Press them slightly into the batter so they don't roll off after baking.
8. Bake for 50 minutes. You will know it is ready when a toothpick inserted into the center comes out with only a few moist crumbs.
9. Remove from the oven and let it sit in the pan for 10 minutes. The residual heat finishes the center without overcooking the edges.
10. Use the parchment sling to lift the bread onto a wire rack. Cool completely before slicing to ensure the chocolate has set.