### Instructions
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. **Combine Wet & Dry:** In a large mixing bowl, combine the pumpkin puree and spice cake mix. Mix until just combined. Be careful not to overmix!
3. **Fold in Chocolate Chips:** Gently fold in the semi-sweet chocolate chips.
4. **Bake:** Pour the batter into your prepared loaf pan and smooth the top.
5. **Let it Bake:** Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
6. **Cool & Enjoy:** Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and devour!
### Short Tips
* **Don’t overmix:** Overmixing the batter can lead to a tougher bread. Mix just until no dry streaks of cake mix remain.
* **Storage:** Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
* **Additions:** Feel free to experiment with a sprinkle of cinnamon sugar on top before baking, or a handful of chopped pecans for added crunch!
* **Pumpkin pie spice swap:** If you don’t have spice cake mix, you can use a yellow cake mix and add 2 teaspoons of pumpkin pie spice for a similar flavor.
