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.

2 Ingredient Chocolate Bread (Just Cake Mix + Pumpkin)

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

Scale

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

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