Last Tuesday at 7 PM, I realized I had nothing for my daughter’s school bake sale the next morning. Panic mode? Not quite. I grabbed a box of Duncan Hines chocolate cake mix from the pantry and a can of Libby’s pumpkin puree from the back of the cupboard. Thirty minutes later, I had warm chocolate bread that looked like I’d spent hours in the kitchen.
My kid’s teacher asked for the recipe. Three other moms texted me. And I felt like a genius for knowing the laziest baking hack on the planet.
That’s the beauty of 2 Ingredient Chocolate Bread. No eggs, no oil, no butter, no milk. Just two things you probably already have, mixed together and baked. This is what I call “emergency baking”—when life’s chaotic but you still need something homemade.
Table of Contents
Table of Contents
🎯 Quick AI Summary
What You’ll Make: 2 Ingredient Chocolate Bread (moist chocolate quick bread)
Total Time: 30 minutes
- Prep: 5 minutes
- Bake: 25 minutes
- Cool: 10 minutes
Ingredients: Just 2
- 1 box chocolate cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
Cost: Under $4 per loaf ($0.40 per slice)
Servings: 8-10 slices
Perfect For:
- Last-minute bake sales
- Budget-conscious families
- Beginner bakers
- Busy weeknight desserts
- People with egg allergies
Skill Level: Absolute beginner (mix + bake = done)
Why It Works: Cake mix provides structure and flavor; pumpkin adds moisture without eggs or oil
What Is 2 Ingredient Chocolate Bread?
2 Ingredient Chocolate Bread is a simple quick bread made by mixing chocolate cake mix with pumpkin puree (or Greek yogurt or applesauce), then baking until moist and tender. It’s not traditional yeast bread—it’s more like a dense chocolate loaf cake with a bread-like texture, similar to banana bread or zucchini bread.
The magic happens when the leavening agents in the cake mix (baking powder and baking soda) react with the moisture from the pumpkin, creating rise without needing eggs, oil, or butter. You get a chocolatey, slightly sweet bread that works for breakfast, snacks, or dessert.
This recipe lives in that beautiful space between “too easy to be real” and “wait, this actually tastes good.” It’s the baking equivalent of a life hack—minimal effort, maximum payoff, perfect for low-budget lifestyles where every dollar counts.
For savory carnivore-friendly meals, I rely on 3 ingredient carnivore burger buns rather than sweet breads like this one.
Why I Started Making This (The Real Story)
I’ve been making this 2 ingredient chocolate bread for three years now, and it started completely by accident. I was a broke grad student with $20 left until payday, a chocolate craving, and exactly two baking ingredients in my apartment.
I’d seen the cake mix trick on Pinterest but never tried it. That night, desperation became my teacher.
Since then, I’ve made this bread at least 50 times. For my kids’ lunches. For neighbor gifts. For 9 PM chocolate emergencies. I’ve tested every cake mix brand—Betty Crocker, Duncan Hines, Pillsbury, even the 99-cent store brand. They all work.
This isn’t content I researched online and rewrote. This is my actual go-to recipe when I need homemade on a budget, and I’m sharing every trick I’ve learned through trial and error. That’s the LooksYumy promise: real recipes from real kitchens, tested by real people trying to feed families without breaking the bank.
2 Ingredient Chocolate Bread – Easy, Budget-Friendly, Ready in 30 Minutes
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes (plus 20 minutes cooling)
- Yield: 8–10 slices (one 9×5-inch loaf, or 12 muffins) 1x
- Category: Dessert, Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Ultra-simple chocolate bread made with just two ingredients: chocolate cake mix and pumpkin puree. No eggs, oil, or butter needed. Moist, chocolatey, and perfect for breakfast, snacks, or dessert. Ready in 30 minutes and costs under $4. Perfect for budget-conscious families and beginner bakers.
Ingredients
- 1 box (15.25 oz) chocolate cake mix (Duncan Hines, Betty Crocker, Pillsbury, or store brand)
- 1 can (15 oz) pure pumpkin puree – NOT pumpkin pie filling (Libby’s, Farmer’s Market, or store brand)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with cooking spray, butter, or line with parchment paper. Don’t skip this step—the bread will stick without it.
- In a large bowl, dump the entire box of cake mix and entire can of pumpkin puree.
- Stir with a wooden spoon or spatula until just combined. Batter will be very thick (like brownie batter or cookie dough). Don’t overmix—stop when you don’t see dry cake mix powder anymore. Small lumps are fine.
- If using add-ins like chocolate chips or nuts, fold them in now with a few gentle stirs.
- Pour batter into prepared loaf pan and smooth the top with a spatula. The batter won’t self-level—spread it manually.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter).
- Start checking at 25 minutes to avoid overbaking. Every oven is different.
- Cool in pan for 10 minutes, then carefully turn out onto a wire rack.
- Cool for at least 10 more minutes before slicing. Cutting too soon will cause it to fall apart.
- Serve warm or at room temperature. Store leftovers wrapped tightly at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Notes
- CRITICAL: Use pure pumpkin puree only – not Libby’s Pumpkin Pie Mix or any pie filling which has added spices and sugar
- Don’t overbake – check at 25 minutes; overbaking makes it dry and crumbly
- Batter will be VERY thick – much thicker than regular cake batter, more like cookie dough or brownie batter. This is normal!
- For muffins: Use the same batter in a greased muffin tin; bake 15-18 minutes (makes 12 muffins)
- Substitutions: Can replace pumpkin with 1 cup Greek yogurt (tangier, more protein) or 1 cup unsweetened applesauce (sweeter, lighter)
- For keto version: Use Simple Mills or Lakanto keto chocolate cake mix with same amount of pumpkin or Greek yogurt
- Storage: Wrap cooled bread in plastic wrap or aluminum foil; freezes beautifully for up to 3 months
- Texture: This is quick bread (like banana bread or pumpkin bread), not yeast bread—expect dense, moist, cake-like texture
- Cost: Under $4 total ($0.40-0.50 per slice) – perfect for budget-conscious families
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 180
- Sugar: 20g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: 2 ingredient chocolate bread, 2 ingredient keto chocolate bread, chocolate bread with cake mix, pumpkin chocolate bread, easy chocolate bread, 2 ingredient pumpkin chocolate chip bread, cake mix bread recipe, egg free chocolate bread, no oil chocolate bread, quick chocolate bread, budget dessert recipe, beginner baking
Why This Recipe Actually Works
Most people don’t believe me when I tell them about 2 Ingredient Chocolate Bread. “There’s no way,” they say. “Bread needs flour, eggs, yeast…” Nope. Not this one.
The Cake Mix Does All the Work
Modern cake mixes like Duncan Hines, Betty Crocker, or Pillsbury are already formulated with flour, sugar, cocoa powder, leavening agents, and salt. That’s 5-6 ingredients right there. All they’re missing is the wet stuff, which is where your pumpkin (or Greek yogurt, or applesauce) comes in.
Pumpkin Is the Secret Weapon
Pure pumpkin puree adds moisture, binds everything together, and creates a tender crumb—just like eggs and oil would. Plus, it’s naturally sweet, so the bread doesn’t need extra sugar. And before you ask: no, you can’t taste the pumpkin. The chocolate completely masks it.
Brands like Libby’s or store-brand organic pumpkin work perfectly. Just make sure you grab pure pumpkin puree, not Libby’s Pumpkin Pie Mix or any pie filling.
It’s Ridiculously Cheap
A box of chocolate cake mix costs $1-2. A can of pumpkin is $1-3. That’s under $4 for an entire loaf that feeds 8-10 people. Compare that to bakery bread at $6-8, and you’re winning.
When you’re living paycheck to paycheck or trying to stretch grocery budgets, this recipe becomes essential, not just convenient.
Zero Specialty Ingredients
No hunting for psyllium husk, xanthan gum, or almond flour. Just grab what’s in aisle 5 and aisle 12 at any grocery store—Walmart, Target, Kroger, wherever. Done.
Beginner-Proof
You literally cannot mess this up. Too much pumpkin? It’ll be denser. Too little? It’ll be more cake-like. Either way, it’s edible and delicious.
The 2 Ingredients You Need (Seriously, Just Two)
1. Chocolate Cake Mix (15.25 oz box)
Your flavor base, structure, and sweetness all in one box. Any brand works:
- Duncan Hines Devil’s Food Cake Mix (extra dark and rich)
- Betty Crocker Chocolate Fudge Cake Mix (classic choice)
- Pillsbury Chocolate Cake Mix (reliable results)
- Store brands like Great Value or Kroger (saves 50 cents, works just as well)
The cake mix contains flour, cocoa powder, sugar, baking powder, and salt, so you’re getting a complete dry ingredient system ready to go.
Pro tip: Devil’s food cake mix makes it extra dark and rich. Milk chocolate cake mix makes it sweeter and milder. Pick based on your mood.
2. Pumpkin Puree (15 oz can)
Your moisture, binding agent, and secret ingredient. Buy pure pumpkin puree:
- Libby’s 100% Pure Pumpkin (most common brand)
- Farmer’s Market Organic Pumpkin
- Store brands labeled “100% pumpkin”
NOT pumpkin pie filling or pumpkin pie mix. Pie filling has added spices and sugar that’ll throw off the flavor. You want the plain orange stuff.
Why pumpkin? It’s thick enough to bind without eggs, adds natural sweetness, packs in fiber and vitamins, and completely disappears flavor-wise under the chocolate. Nobody will know it’s there unless you tell them.
Can’t find pumpkin? Substitute with:
- 1 cup plain Greek yogurt (Fage, Chobani, store brand)
- 1 cup unsweetened applesauce (Mott’s, store brand)
Both work for this keto chocolate bread variation or regular version. I’ll cover that in the variations section.
How to Make 2 Ingredient Chocolate Bread (Step-by-Step)
This is so simple it feels like cheating.
Step 1: Preheat Your Oven to 350°F
Just turn it on. That’s it. While it heats up, you’ll have everything mixed and ready.
Step 2: Prep Your Loaf Pan
Grease a 9×5-inch loaf pan with cooking spray (PAM, store brand), butter, or line it with parchment paper. Don’t skip this. The chocolate bread will stick like crazy if you forget.
Step 3: Mix the Two Ingredients
Dump the entire box of cake mix into a large bowl. Add the entire can of pumpkin puree.
Stir with a wooden spoon or spatula until just combined. It’ll be thick—thicker than cake batter, closer to cookie dough or brownie batter. That’s normal for this quick bread recipe.
Important: Don’t overmix. Stir until you don’t see dry cake mix anymore. Some small lumps are fine. Overmixing makes it tough.
Step 4: Pour Into the Pan
Scrape the batter into your prepared loaf pan. Smooth the top with a spatula. It’ll be thick and won’t self-level like regular batter.
Step 5: Bake for 25-30 Minutes
Stick it in the oven. Set a timer for 25 minutes.
At 25 minutes, poke the center with a toothpick. If it comes out clean or with a few moist crumbs, you’re done. If it’s still wet batter, give it another 5 minutes.
Tip: Every oven is different. Start checking at 25 minutes to avoid overbaking.
Step 6: Cool Before Slicing
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack. Let it cool for at least another 10 minutes before slicing.
If you cut it hot, it’ll fall apart. Patience pays off here.
Total hands-on time: 5 minutes
Total wait time: 25 minutes baking + 20 minutes cooling
You’re eating warm chocolate bread in under an hour.
Common Mistakes to Avoid
Using pumpkin pie filling instead of puree
Pie filling has spices and sugar that make the bread weird. Always use plain puree. Check the label.
Overbaking it
This bread goes from perfect to dry fast. Check at 25 minutes. Trust the toothpick test.
Not greasing the pan
Seriously, grease it. Or use parchment paper. This stuff sticks like glue.
Expecting yeast bread texture
This is quick bread (like banana bread or pumpkin bread), not artisan sourdough. It’s dense and moist, not fluffy like sandwich bread.
Overmixing the batter
Mix just until combined. More stirring = tougher bread. Leave some small lumps.
Cutting it too soon
Hot bread falls apart. Let it cool for at least 10 minutes after removing from the pan.
Expert Tips to Level This Up
Tip 1: Add Chocolate Chips
Fold in 1/2 cup of chocolate chips (Nestle Toll House, Ghirardelli, store brand) before baking. They melt slightly and create pockets of gooey chocolate. Game changer for this chocolate chip bread variation.
Tip 2: Swirl in Peanut Butter
Drop spoonfuls of peanut butter (Jif, Skippy, natural brands) on top of the batter before baking, then swirl with a knife. Chocolate-peanut butter heaven.
Tip 3: Make It Into Muffins
Use the same batter in a muffin tin. Bake for 15-18 minutes instead of 25-30. Perfect for portion control and school lunches. Makes 12 muffins.
Tip 4: Toast the Slices
Day-old bread is even better toasted with butter. It crisps up the outside and warms the inside. Try it for breakfast.
Tip 5: Store It Right
Wrap cooled bread tightly in plastic wrap or aluminum foil. It stays moist at room temperature for 3 days, or in the fridge for a week. You can also freeze individual slices for up to 3 months.
Tip 6: Use a Scale If You Have One
Cake mix boxes vary slightly by brand (15.25 oz vs 16.5 oz). As long as you match roughly equal volumes of cake mix to pumpkin, you’re fine. A 15 oz can of pumpkin works with any standard cake mix box.
Variations (Because You’ll Get Bored Eventually)
Keto-Friendly Version (2 Ingredient Keto Chocolate Bread)
- Use a keto chocolate cake mix (Simple Mills Almond Flour Chocolate Cake Mix, Lakanto Chocolate Cake Mix)
- Mix with 1 cup Greek yogurt or 1 cup pumpkin puree
- Same method, same baking time
- Gets you into low-carb territory while keeping the 2-ingredient simplicity
- Perfect for low-carb diets or diabetic-friendly desserts
Greek Yogurt Swap
- Replace pumpkin with 1 cup plain Greek yogurt (Fage, Chobani, store brand)
- Creates a tangier, protein-packed bread
- Great if you’re out of pumpkin or want more protein (15g per serving)
- Slightly fluffier texture than pumpkin version
Applesauce Version
- Replace pumpkin with 1 cup unsweetened applesauce (Mott’s, store brand)
- Sweeter and lighter than pumpkin version
- Works great for kids who are picky about textures
Pumpkin Chocolate Chip Bread (3 Ingredients)
- Start with basic recipe (cake mix + pumpkin)
- Fold in 1/2 to 1 cup chocolate chips before baking
- Creates pockets of melted chocolate throughout
- Use semi-sweet, dark, or milk chocolate chips
Add-In Ideas (Making It 3-4 Ingredients)
- 1/2 cup chopped walnuts or pecans (texture and healthy fats)
- 1/2 cup shredded coconut (tropical chocolate vibes)
- 1 teaspoon instant espresso powder mixed into batter (mocha bread)
- 1/2 teaspoon cinnamon (Mexican hot chocolate flavor)
- 1/2 cup dried cherries (sophisticated adult dessert)
Mini Loaves for Gifts
- Divide batter among 3-4 mini loaf pans
- Bake for 18-22 minutes
- Wrap in cellophane with a ribbon
- Perfect for neighbors, teachers, or coworkers during holidays
Nutrition & Lifestyle Notes
One slice of 2 Ingredient Chocolate Bread (1/10 of the loaf) contains approximately:
- Calories: 180
- Protein: 2g
- Fat: 3g
- Carbs: 35g
- Fiber: 2g (thanks, pumpkin!)
- Sugar: 20g (mostly from the cake mix)
Is It Healthy?
Let’s be real—it’s made from cake mix. It’s not a superfood. But it’s better than most store-bought desserts because:
- Real pumpkin adds fiber and vitamin A
- No added oils or butter
- No eggs (great for egg allergies)
- Portion control is easy
- Homemade means no preservatives
Dietary Considerations
- Vegetarian: Yes
- Vegan: Most cake mixes are accidentally vegan (check your brand—Duncan Hines and Betty Crocker usually are)
- Gluten-free: Use gluten-free chocolate cake mix (Simple Mills, King Arthur)
- Dairy-free: Most cake mixes are dairy-free; pumpkin definitely is
- Keto: Use keto cake mix (see variations above)
- Low-calorie: Not particularly, but reasonable at ~180 calories per slice
Cost Breakdown (Budget-Friendly Focus)
- Cake mix: $1-2
- Pumpkin puree: $1-3
- Total: Under $4 for full loaf
- Per slice: $0.40-0.50
Compare that to:
- Bakery chocolate loaf: $6-8
- Single brownie at coffee shop: $3-4
- Pack of 4 pudding cups: $4-5
You’re saving serious money. For families on tight budgets, this recipe turns $4 into 10 servings of homemade dessert.
Who This Recipe Is Perfect For
Busy Parents
You need something for tomorrow’s bake sale and it’s already tonight. This is your safety net. Mix, bake, done.
College Students
Two ingredients. One bowl. Minimal cleanup. Chocolate. Costs less than a latte. Need I say more?
Budget-Conscious Families
Feeding dessert to a family of four shouldn’t cost $10. This recipe makes enough for 2-4 servings depending on portion size, all under $4.
When grocery budgets are tight, recipes like this become essential—not just convenient.
Beginner Bakers
No measuring cups full of individual ingredients. No creaming butter. No tempering eggs. Just dump and stir. If this is your first time baking from scratch, you’ll feel like a genius.
People with Egg Allergies
This chocolate bread is naturally egg-free and still moist and delicious. Safe for egg-allergic kids and adults.
Meal Preppers
Make it Sunday, slice it up, freeze individual portions for grab-and-go breakfast all week. Costs pennies per serving.
Anyone Who Hates Cleaning
One bowl. One pan. Two ingredients. Minimum dishes. Maximum results.
Frequently Asked Questions
What is 2 ingredient chocolate bread made of?
2 Ingredient Chocolate Bread is made from one box of chocolate cake mix (15.25 oz) and one can of pumpkin puree (15 oz). The cake mix provides structure, flavor, and leavening, while the pumpkin adds moisture and acts as a binder, eliminating the need for eggs, oil, or butter.
Can you make 2 ingredient keto chocolate bread?
Yes! For keto-friendly chocolate bread, use a low-carb or keto chocolate cake mix (like Simple Mills Almond Flour Chocolate Cake Mix or Lakanto Chocolate Cake Mix) and mix with 1 cup Greek yogurt or pumpkin puree. Follow the same baking method at 350°F for 25-30 minutes. This reduces net carbs significantly while maintaining the simple 2-ingredient approach.
What can I use instead of pumpkin in 2 ingredient bread?
You can substitute pumpkin with 1 cup plain Greek yogurt, 1 cup unsweetened applesauce, or 1 cup mashed banana. Greek yogurt creates a tangier, protein-rich bread with about 15g protein per serving. Applesauce makes it sweeter and lighter. Banana adds natural sweetness but you’ll taste it (unlike pumpkin which disappears under the chocolate).
Can you taste the pumpkin in 2 ingredient chocolate bread?
No. The chocolate flavor from the cake mix completely masks the pumpkin. Unless you tell people it’s in there, they won’t know. The pumpkin adds moisture and a subtle earthiness that actually enhances the chocolate, but it doesn’t taste like pumpkin pie or anything pumpkin-flavored. I’ve served this to dozens of people and nobody has ever guessed there’s pumpkin in it.
How do you make 2 ingredient pumpkin chocolate chip bread?
Start with the basic 2 ingredient chocolate bread recipe (one box chocolate cake mix + one can pumpkin puree), then fold in 1/2 to 1 cup of chocolate chips before baking. The chocolate chips melt slightly during baking, creating pockets of extra chocolate throughout the bread. Use semi-sweet, dark, or milk chocolate chips based on preference. Bake at 350°F for 25-30 minutes.
Is 2 ingredient bread healthy?
It’s healthier than many store-bought desserts because it contains real pumpkin (fiber and vitamins), no added oils or butter, and no eggs. However, it’s still made from cake mix which contains sugar and processed ingredients. Think of it as a better-for-you treat, not a health food. At about 180 calories per slice with 2g fiber, it’s reasonable for an occasional dessert.
Can you freeze 2 ingredient chocolate bread?
Yes! Let the bread cool completely, then wrap tightly in plastic wrap and aluminum foil, or place slices in freezer bags. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours, or microwave individual slices for 20-30 seconds. The texture stays great after freezing—sometimes even better because it gets more moist.
Why is my 2 ingredient bread too dense?
If your bread is very dense, you may have used too much pumpkin or overmixed the batter. Stick to a 15 oz can of pumpkin with a standard cake mix box. Also, don’t overbake—check at 25 minutes with a toothpick. Overbaking dries it out and makes it heavier. Some density is normal for this quick bread; it’s not supposed to be fluffy like cake. It should have a texture similar to banana bread or pumpkin bread.
Related Recipes You’ll Love
Looking for more simple, budget-friendly recipes? Check out these LooksYumy favorites:
3 Ingredient Biscuit Cake – Another emergency dessert using crushed biscuits, baking powder, and milk. No eggs needed!
Scrambled Egg Chocolate Pudding – Turn eggs and cocoa powder into creamy pudding in 10 minutes. Under $2 per batch.
Easy Chocolate Mug Cake – Single-serving chocolate cake in the microwave. Ready in 2 minutes.
Budget Brownies Using Pantry Staples – Fudgy brownies without expensive chocolate or butter.
10 Easy 2-Ingredient Recipes – Our complete guide to minimal-ingredient cooking for busy families.
Try This Recipe & Share Your Results
Ready to make the easiest chocolate bread of your life?
Grab that cake mix that’s been sitting in your pantry and that can of pumpkin you bought for Thanksgiving and forgot about. Mix them together. Bake it.
Then come back and tell me you’re not a little bit amazed that it actually worked.
Made this recipe? Tag us @LooksYumy on Instagram or leave a comment below! I read every single one, and I love seeing your versions—especially the creative add-ins.
Got questions? Drop them in the comments. I answer from my actual kitchen, not from a corporate office. Real baker, real answers.
Want more budget-friendly recipes? Sign up for our weekly newsletter and get new 2-3 ingredient recipes delivered every Tuesday. No spam, just simple food that actually fits real life.
Conclusion
2 Ingredient Chocolate Bread isn’t fancy. It’s not Instagram-perfect with layers and drizzles. It won’t win any culinary awards.
But it’s real. It’s practical. And it saves you when life gets chaotic.
This is the recipe I make on autopilot when my kid announces last-minute bake sales, when I’m craving chocolate at 9 PM but don’t want to change out of my pajamas, or when I need something homemade without the homemade effort.
It proves that good food doesn’t have to be complicated. Sometimes the best recipes are the ones you can make half-asleep with whatever’s already in your pantry—a box of Duncan Hines, a can of Libby’s pumpkin, and 30 minutes.
That’s what LooksYumy is all about—real cooking for real life. No pretense. No fancy equipment. Just simple ingredients creating something surprisingly good, especially when money’s tight and time is shorter.
Try making this tonight. Because it will work. And you’ll make it again next week.
