3 Ingredient Chocolate Chip Pumpkin Bread in 60 Minutes

Instructions:

1. Preheat your oven to 175°C (350°F). Line a 23x13 cm non stick loaf pan with parchment paper, ensuring an overhang on the long sides.
2. In a large glass mixing bowl, dump in the 432g of dry spice cake mix and the 425g can of pumpkin puree.
3. Use your silicone spatula to fold the two together. Fold until no dry streaks of flour remain. Note: The batter will be significantly thicker than a standard cake batter; this is normal.
4. Gently stir in 125g (3/4 cup) of the semi sweet chocolate chips and your 65g of chopped walnuts.
5. Transfer the heavy batter into your prepared pan. Use the back of a spoon to smooth the surface into an even layer.
6. Sprinkle the remaining 45g (1/4 cup) of chocolate chips across the top for that bakery look.
7. Bake for 50 minutes. Check at 45 minutes by inserting a toothpick into the center.
8. Look for a clean toothpick or one with just a few moist crumbs (not wet batter).
9. Remove from the oven and let it sit in the pan for 15 minutes to set its structure.
10. Lift the loaf out using the parchment sling and let it cool completely on a wire rack before slicing.