2 Ingredient Pumpkin Bread

This 2-ingredient pumpkin bread is very easy to make.  If you have a can of 100% pumpkin and a box of pumpkin spice cake mix in your pantry, you are ready to make this flavorful pumpkin spice mix bread.   

Everyone seems to get a pumpkin spice craving every fall.  If you love the smell and flavor of pumpkin pie spices, this recipe is for you! It is delicious any time of year!  Keep these inexpensive ingredients in your pantry so you can whip this recipe up quickly - don't worry about what season it is. It's perfect as a dessert or snack, or send a piece along with lunch for the kids.

This was inspired by my 2 ingredient pumpkin cake recipe on this site.   

Why I love this recipe

• I love the pumpkin spice flavor!
• It's easy and quick to make. The assembly time is only 5 minutes!
• This is an inexpensive recipe that feeds a group
• Young kids enjoy making this. They get to stir and eat the final result.
• I always have cake mixes and pumpkin puree in my pantry. This can be made anytime when a quick dessert or snack is needed.

Ingredients

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Yes, only two ingredients are necessary for this pumpkin spice bread. If you want to dress it up just prior to serving, dress it up with some sifted confectioners sugar.

• Spice Cake Mix - I prefer the Betty Crocker spice cake mix. This brand is my go-to box of cake mix since it tastes great and it always turns out great!
• 100% Pure Pumpkin Puree. It is the smaller can (15-ounce) that you need to buy. Ensure it is not the pumpkin pie mix because it has additional ingredients we don't need.
• Optional - confectioners sugar - sprinkled on top before serving.

Instructions

Truly, this is one of the easiest pumpkin desserts you can make. The mixture of a can of pumpkin puree and pumpkin spice flavor cake mix amazingly tastes so much like fall! That's why I love it.

Preheat oven to 350 degrees Fahrenheit.

Step 1
Only add canned pumpkin and dry cake mix to your large bowl. Do NOT add the other ingredients from the back of the box. An electric hand mixer works well, too!

Step 2
The batter is thick when mixed. But that is how it is supposed to be. Just give it a good stir, and it will come together.

Step 3 Use a non-stick cooking spray in your loaf pan.  Then, line a loaf pan with parchment paper, as shown below.

The batter will be thick and will bake in the shape it is put into the baking pan, so smoothing it is helpful.

Helpful Hint

When smoothing out the batter, it is helpful to spray the back of the spoon with a nonstick baking spray. It's a sticky dough.

Use a toothpick and insert it into the center of the cake to test if it's done. The cake is done when the toothpick comes out clean. It takes roughly 45 minutes to bake.

Variations

This recipe was inspired by so many questions on my 2 ingredient pumpkin muffin recipe post. If you are looking for the muffin details, click on the blue link.

If you like easy muffins, this 3 ingredient chocolate banana muffins recipe is also delicious! It's a fantastic way to use up those extra bananas that are a little over-ripe.

This recipe is also known as a pumpkin spice loaf.

Storage

Wrap when cool and store in the refrigerator for a maximum of 4 days. An airtight container also works!

To freeze, wrap tightly in plastic wrap, then aluminum foil. This delicious pumpkin loaf can be stored for a month in the freezer.

FAQ

Other pumpkin desserts

Please come back and give a 5-star rating if you enjoyed this recipe!

2 Ingredient Pumpkin Spice Bread

This two-ingredient pumpkin spice bread is so delicious that you will be surprised at how easy it is to make! Honest, the cake itself only has 2 ingredients.  It has all the flavor of pumpkin spice and takes less than 1 hour to make!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 slices

Calories: 188cal

Author: Susan Moncrieff

Ingredients

• 1 box spice cake mix
• 1 15 oz can pure pumpkin
• Confectioners icing to sift on top optional to dress it up!

Instructions

• Preheat oven to 350 degrees F.
• Grease a loaf pan with nonstick cooking spray.  Line bottom and two long sides with parchment paper.
• Mix the contents of the canned pumpkin into the spice cake mix in a large sized bowl.  It will be a thick batter.  Do NOT add the ingredients from the cake instructions on the back of the cake mix box. 
• Spread evenly into your baking pan.  I recommend smoothing the top of the batter with a large spoon (spray nonstick cooking spray on the back of the spoon - the batter is sticky).
• Baking time is approximately 45 minutes.  Check if it is done by inserting a toothpick in the center.  When it comes out clean, remove from oven.
• Cool then sift confectioners sugar on top prior to serving.

Notes

2 ingredient pumpkin muffins are just as delicious but are (obviously) baked in muffin tins.

Can I use pumpkin pie filling instead of pumpkin puree?

Pumpkin pie filling has more spices and a sweetener like sugar. This recipe is made with a can of pumpkin puree (pure pumpkin).

Do I really not add the ingredients on the back of the box?

Correct. You only use the pumpkin puree and spice cake mix. If you really feel you need to add something, you can add a beaten egg. It will make the finished cake a little fluffier.  But it isn't required and not part of the original recipe.  

I only have yellow cake mix at home? Can I use that?

Yes, you can use yellow cake mix.  Adding approximately 1 ½ to 2 teaspoons of pumpkin spice seasoning will give you a nice flavor in your loaf.

Cover in plastic wrap after cooled and store in refrigerator  for up to 4 days.

Freezes well for 1 month. 

 

Nutrition

Serving: 12g | Calories: 188cal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 283mg | Potassium: 147mg | Fiber: 1g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg

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