Fall in love with the warm flavors of autumn with this irresistible 2 Ingredient Pumpkin Bread. And yes, all you need are two ingredients!
The combination of spice cake mix and pumpkin puree creates a flavor that's so good, you'll want to make it year-round! (But don't tell anyone how simple it is!)
This is just another one of my favorite easy pumpkin desserts that I enjoy making for my family.
Cake Mix Pumpkin Bread at a Glance
Prep: 5 min | Bake: 35 min | Difficulty: Easy
What it is: A moist, flavorful pumpkin bread made with just two ingredients: spice cake mix and pumpkin puree, for a quick, cozy treat.
Why you’ll love it: It’s budget friendly, beginner friendly, and delivers fall flavor with almost no effort.
How to make it: Stir the pumpkin and cake mix together until smooth, pour into a loaf pan, and bake until the top is set and the center springs back.
👉 Want to save this recipe? My Ultimate Meal Planner & Recipe Binder is the perfect place to keep all your favorite recipes organized and ready to use again and again!
Table of Contents
- Cake Mix Pumpkin Bread at a Glance
- Tried, Loved, and Rated 5 Stars!
- What if I can't find a box of Spice Cake Mix?
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Internal Temperature of Pumpkin Bread
- Insider Tips from My Kitchen to Yours
- Storage and Thawing Tips:
- More Cake Mix Loaf Recipes to LOVE
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Thanksgiving Printables Your Family Will Love
- Recipe FAQ's
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
"I made this twice so far and it was delicious and easy,I frosted it with a thin layer of cream cheese frosting,I will be making it again soon."
~ Maria
⭐⭐⭐⭐⭐
What if I can't find a box of Spice Cake Mix?
If you can't find a spice cake mix in the grocery store, you can turn a vanilla or white cake mix into a spice cake mix by adding the following:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice or cloves
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
Use up extra pumpkin: If you only have a large can of pumpkin, you’ll have leftovers—put them to good use by making Pumpkin Pancakes or Pumpkin Muffins later in the week.
Add crunch: Stir in chopped walnuts or pecans for extra texture and a rich, nutty flavor.
Make it chocolatey: Semi-sweet or dark chocolate chips fold in easily and pair perfectly with the warm spices.
Switch up the shape: Bake the batter in mini loaf pans for gift-sized portions or turn it into muffins for a grab-and-go option.
Try a from-scratch version: Make sure you check out my Homemade Pumpkin Bread recipe if you’re looking for a version that doesn’t start with cake mix.
Step-by-Step Directions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a mixing bowl, simply combine the ingredients and stir with a wooden spoon until everything is well mixed.
Step 2: The batter comes together in just a few minutes!
Step 3: Use Parchment Baking Cookie Sheets to line the loaf pan. It makes it really easy to lift the bread out of the pan after it has baked.
Step 4: Bake in a preheated 350°F oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Internal Temperature of Pumpkin Bread
The most reliable way to check doneness is by using an instant-read thermometer — the internal temperature should be between 195°F and 205°F.
You can also combine these quick visual and texture checks:
- Toothpick test: Insert into the center — it should come out clean or with just a few crumbs.
- Touch test: Gently press the center; if it springs back, it’s done.
- Edges pulling away: If the sides of the bread have slightly pulled from the pan, it’s typically fully baked.
Tip: Set your timer 3–5 minutes earlier than the suggested bake time since oven temperatures can vary.
Step 5 : Using the parchment paper, gently lift the bread out of the pan. It should release easily, making cleanup quick and simple.
Step 6: Allow the pumpkin bread with cake mix to cool on a baking rack for a few minutes before slicing and enjoying. Sprinkle with powdered sugar right before serving!
Insider Tips from My Kitchen to Yours
✔️ DO secure the parchment paper with clips or clothespins while pouring the batter to keep it from slipping, and don’t forget to remove them before baking.
❌ DO NOT overmix the batter — stirring too long can make the bread dense instead of light and soft.
Storage and Thawing Tips:
Refrigerator: Allow the bread to cool completely on a wire rack before storing. This prevents moisture buildup, which can lead to mold. Then store the bread in an airtight container in the refrigerator.
Freezer: Place the wrapped bread in a freezer-safe container or bag and freeze for up to 2 months.
Thawing and Reheating: Allow the bread to defrost in the refrigerator overnight. Warm it up the next morning in the toaster or microwave.
More Cake Mix Loaf Recipes to LOVE
This recipe for two ingredient pumpkin bread is similar to my Pumpkin Spice Donuts or Cake Mix Pumpkin Bread recipes, which also use easy shortcuts for quick fall baking. Try them next if you enjoy simple pumpkin treats.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add it to your personal recipe box for easy access anytime.
⭐Tried it already? Don't forget to leave a review and star rating! Your support helps me continue creating and sharing free recipes for you to enjoy!
👉 Want to save this printed recipe? My Ultimate Meal Planner & Recipe Binder is the perfect place to keep all your favorite recipes organized and ready to use again and again!
📖 Recipe Card
2 Ingredient Pumpkin Bread
Ingredients
Equipment
Video
Method
- Preheat oven to 350 degrees.
- Prepare a 9 ¼ X 5 ¼ loaf pan with parchment paper. Set aside.
- In a medium sized mixing bowl add the Spice Cake Mix and the 2 cups of canned pumpkin.
- Using a wooden spoon, stir until well blended.
- The batter will be very thick.
- Add the bread batter to the prepared loaf pan.
- Bake in a preheated 350 degree oven for 35 minutes or until a toothpick inserted in the middle of the bread comes out clean.
- Allow to cool on a baking rack for 10 minutes before sprinkling with powdered sugar.
Nutrition
Notes
• Line the loaf pan with parchment paper to make removing the bread easy and mess-free.
• Mix the batter just until smooth to keep the texture light and tender.
• Check for doneness with a toothpick—if it comes out clean, the bread is ready. Storage & Make Ahead
• Store cooled pumpkin bread in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap tightly and freeze for up to 3 months.
• Thaw at room temperature before serving or warm slices briefly in the microwave.
Tried this recipe?
Let us know how it was!Thanksgiving Printables Your Family Will Love
Quick to print and beautiful to display—these cards help you decorate in minutes!
Leftover Labels $2.99
Vintage Gratitude Cards $3.99Scripture Gratitude Cards $3.99
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Pumpkin puree is just as the can says, it’s cooked, pureed pumpkin. Nothing has been added to it. On the other hand pumpkin pie filling is flavored with spices such as cinnamon, clove, allspice and ginger. There’s also sugar added to pumpkin pie mix. It’s an easy way to make pumpkin recipes with all the spices and sugar added.
As you can see from my post, I had to use a larger can of pumpkin puree. It stores great in a plastic container in the refrigerator for up to a week. You can also store it in ice cube trays in the freezer and then pop the frozen pumpkin puree out of the trays and store in a freezer safe baggie or container for up to 6 months.
Make my Pumpkin Cream Cheese Crescents Recipe or Pancake Mix Pumpkin Pancakes! Both recipes only call for ½ cup of pumpkin puree.
Cake mix can act as a quick base by combining it with just one or two additional ingredients like canned pumpkin, soda, or eggs to create simple loaves, bars, or cookies. It’s an easy shortcut that delivers homemade-style desserts with very little effort.
Debra Peart says
I do not see anywhere what size can of pumpkin puree to use. Please advise as I would like to try it tomorrow and need to know what size to get or how many ounces to use.
Lois says
Did you create an account with Grow? The recipe card calls for 2 cups of pumpkin puree. If you want to see the directions, please create a FREE account with GROW so you can save all the recipes from my blog and many other recipe blogs. Thank you!
C says
Recipe states 2 cups. That would be 16 ounces.
Mayre says
So delicious try to ok I am selling it to anyone wants one
debra@commonground says
Hi Lois, this looks absolutely delish. I have to eat Gluten Free so I'm hoping to try this out with a GF yellow cake mix and add the spices. Can't wait, I'm ready for all things pumpkin! I'm sharing this post Monday evening at All About Home Link Party. Thanks so much for coming by and joining in on the fun.
Deborah says
Did it work with a gluten free cake mix. If so, which brand did you use?
Mary Bradley says
Parchment paper shiny side up or down? I M going to try this rec with walnuts and a handful of chocolate chips.
Lois says
The parchment paper I use doesn't have a shiny side. Let me know how the bread comes out with the chocolate chips and walnuts.
Terri says
Pecans are better
R Prudhomme says
Sounds like you are talking about wax paper with the wax side. Don’t use wax paper. Different than parchment paper.
Lois says
No, I only use parchment paper when baking. That's what is shown in the photos. Thank you for visiting!
Donna says
Hey everyone plz remember this
Your oven temperature mite not be the same as hers. Some ovens are off
Remember that your area climate can also change your temperature time also
Remember this person was nice enough to post a recipe for everyone plz don’t be rude or disrespectful because you didn’t get the same results as she did
Lois says
Thanks Donna. 🙂
Kim w says
Can u use individual size loaf pans to make and give has gifts
Lois says
Yes. You would have to adjust the cooking time. I think that would be a great gift!
Donna Ruff says
Just made this it is delicious! The only question I have is that it still had the consistency of cake more than a dense bread. Any suggestions for that?
Lois says
It's not going to have the same consistency as a homemade pumpkin bread, but it comes pretty close and it's really easy. Try my homemade pumpkin bread recipe here: https://walkingonsunshinerecipes.com/easy-homemade-pumpkin-bread-recipe/
Lucretia says
Can carrot cake mix be substituted instead
Lois says
Yes! That sounds yummy too.
Susan Ulbrich says
I made this recipe earlier tonight. So simple! It did take a bit longer to bake, somewhere around 60-65 minutes, and I used a digital thermometer to make sure the center of the loaf was the proper temperature before I took it out. Just took a slice to have with a cup of tea and loved it!! Very, very moist and I found it pleasantly tasty but not overwhelming. I will definitely be making this again and again. Thanks so much for sharing!
Lois says
Thank you for the great comment!
Mary-Ann Hostetler says
Either the temperature or baking time is wrong. I baked for 40 min, Then 10 more minutes, then 10 more minutes and I did it as cupcakes which should
take less time You need to double check things before you print it for people.
Lois says
I'm sorry you had problems with the baking time, but the recipe I posted is for a loaf bread; not cupcakes. I have made it numerous times and it always comes out fine with the time I listed in the recipe. I also use a digital meat thermometer to check when the bread is completely baked. It should read 190 to 210 degrees.
Linda Edge Hudson says
Could this be baked in a bundt pan? Suggestions for timing,please?
Lois says
The recipe makes one loaf of pumpkin bread made in a loaf pan. I've never tried baking it in a bundt pan.
Rosie says
Could a Cream cheese mixture be baked in the center?
Lois says
I can't answer this question because I've never tried that. If you do, please come back and let us know! Thank you for visiting.
Phil Christensen says
The Colonel endorses this.
Angela says
I've been making this for several years, and it is a family favorite. When I can find them, I toss in a good handful of cinnamon chips before baking. Delicious!
Barbara Huntley says
Thank you for the ingredients to make spice cake out of a cake mix. Will let you know how it works.
Barb Huntley says
How do you change a white cake mix into the spice cake mix. I have a problem finding spice cake mix in Southeastern Pa
Lois says
I sent you an email and I also updated the post with the information you're looking for! Thank you for visiting.
Sharon says
I just baked this as instructed using white cake mix with spices added to make it a spice cake and it is done' however, there seems to be no taste - very bland. I used a whole can 15 oz can of pumpkin puree.
Lois says
I recommend using a spice cake mix, but sometimes they can be hard to find. I'm sorry the taste was bland when trying to create your own with the spices and cake mix I listed as a substitute! You probably need to adjust the spice mixture to your liking/family's taste buds. Did it need more cinnamon? The spices listed are fine for me, but you most likely need to adjust and add more. 🙁 Hope you're able to find a box of spice cake mix and try again because this recipe is really good!
Lori says
Love the taste, cooked 15 minutes longer, (toothpick Finally came out clean) But inside still very mushy, not done, any suggestions?
Lois says
Next time try using a digital meat thermometer to test and see if the cake is baked completely. Most loaf pan cakes are done when the center reads 190 to 210 degrees F.
Marilyn says
********************************************************
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
********************************************************
Leslie says
I just have butter yellow cake mix, but everything else, will this make a huge difference?
Lois says
I sent you a personal email as well Leslie. I think you could try this recipe using a yellow cake mix, however, the taste will not be the same.
Maxine moates says
What about mini loaves? How long to bake?
Lois says
Hi Maxine, I sent you a personal email regarding this question. Looking forward to your report! Thanks for visiting.
Sam says
I'm sure this would work for muffins but have you ever tried it?
Lois says
I have not tried it as muffins, but I think the recipe would work great too. I would spray the muffin paper liners with non-stick cooking spray so they don't stick after baking. Please let me know how the muffins come out for you! Thanks for visiting Sam.
Sam says
These turned out very well although I had to change the name to "3 ingredient pumpkin muffins," I added an egg & I'm glad I did. I baked them at 375 degrees for 20 -22 minutes. I have a USA muffin pan so I didn't use pan coating or liners & they turned out easily. But a regular muffin pan definitely would need help!
Emily says
I used to make this all the time, but it's been years! Pinned and thanks for sharing at #HomeMattersParty
Lois says
Thank you Emily! Sometimes easy is best!
Nickie Washam says
Going to make the 2 ingredient pumpkin bread!
Lois says
Hope you like it as much as we did!
RAV. says
Made this today, as we enjoy gifting breads to our friends. Made 6 loaves, first 3 looked great, tested done, after they were completely cool, we sliced a loaf. ( we always test before I gift any new recipe) the center was raw! Followed the recipe step by step, next 2 same result. We even left them in oven extra 15 mins. Next 3 are cooling now, baked them 60 mins, we're hopeful. Going back to our old recipe.
Lois says
When you say you're making 6 loaves, does that mean you're using 6 boxes of cake mix and 12 cups of pumpkin puree? I have only tried the recipe making ONE loaf at a time. I think something must be off by you increasing the ingredients. This recipe is for ONE loaf of pumpkin bread, not six.