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.
Not only does this recipe have only 2 ingredients, there's no eggs, milk or butter! The easy pumpkin bread with cake mix comes together fast too.
It's ready to be placed in the oven in 5 minutes. Hey, my oven doesn't even preheat that fast!
Make sure you check out my recipe for Homemade Pumpkin Bread if you're looking for a recipe that doesn't start out with a cake mix.
Table of Contents
- Cake Mix Pumpkin Bread
- How to use cake mix for easy desserts?
- What if I can't find a box of Spice Cake Mix?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Directions
- Pumpkin Cake Pan
- Expert Tip
- Baking Instructions
- Pumpkin Bread Internal Temperature
- Cooling Tips
- LOVE this recipe? SAVE it for Later!
- Storing, Freezing, Thawing and Reheating Tips
- Recipe FAQ's
- Ready for More Cake Mix Loaf Recipes
- Thanksgiving Printables Your Family Will Love
- 📖 Recipe Card
- 💬 Comments
Cake Mix Pumpkin Bread
You know it's Fall when the smell of pumpkin begins filling the house! Either by way of baking or by way of a candle...well at least in our house. I love the smell of pumpkin and cinnamon.
This recipe for two ingredient pumpkin bread is very similar to my recipes for Pumpkin Spice Donuts or Cake Mix Pumpkin Bread recipe.
Both of these recipes begin with the simple combination of a box of spice cake mix and a can of pure pumpkin – talk about easy!
It makes me wonder, why do we limit ourselves to pumpkin-flavored treats only during the fall? Perhaps the scarcity is part of their charm, making those few weeks each year even more special.
How to use cake mix for easy desserts?
Cake mixes are a convenient way to bake a variety of desserts with minimal effort. However, they can also be used as a base for more creative recipes.
For example, a chocolate cake mix can be transformed into chocolate-dipped strawberries or a flourless chocolate cake. A vanilla cake mix can be made into cookies or cupcakes with a variety of frostings.
A spice cake mix can be used to not only make this 2 ingredient pumpkin bread recipe but also to make a quick and easy apple crisp.
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
Helpful Kitchen Tools
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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!
Recipe Substitutions and Variations
- I only had a large can of pumpkin on hand, so I'll have plenty leftover after making this recipe. Don't worry about waste though - Pumpkin Pancakes are on the menu for this weekend!
- Chopped walnuts or pecans would add a delightful crunch and richness.
- Semi-sweet or dark chocolate chips would also be yummy!
- Bake the batter in mini loaf pans for individual servings for gifts. Or try this recipe as muffins!
Step-by-Step Directions
Step 1: In a mixing bowl, simply combine the ingredients and stir with a wooden spoon until everything is well mixed. The batter comes together effortlessly in just a few minutes!
Pumpkin Cake Pan
No need to hunt for a fancy pumpkin cake pan for this recipe. A simple loaf pan will do the trick! Although those decorative pans are undeniably cute, this recipe focuses on flavor and ease, not elaborate shapes.
Expert Tip
Use clips or even old-fashioned clothespins to prevent the parchment paper from slipping as you pour in the batter. Just don't forget to take them off before popping the pan in the oven!
Step 2: 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.
Baking Instructions
Step 3: Bake in a preheated 350°F oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Pumpkin Bread Internal Temperature
- You can easily tell when pumpkin bread is baked completely by checking the internal temperature with an instant read thermometer. It should read anywhere between 195° and 205° F.
- Always use a timer when baking. And set it for 3 to 5 minutes under the recommended baking time. Why? Because all ovens are different.
- Insert a toothpick into the center of the bread. If the toothpick comes out clean or with only a few crumbs clinging to it, it's safe to remove the bread from the oven to a cooling rack.
- Another way that I like to use is to lightly touch the center of the bread. If the bread feels springy, it's done. If you notice that your finger made an indentation in the center of the bread that is remaining, let the bread bake for a few more minutes.
- The final way is by looking at the edges of the loaf pan. If you notice the edges are pulling away from the sides of the pan, the bread is done. You can actually see the sides pulling away from the pan in the photo above. That told me the bread was baked perfectly!
Look how EASY the pumpkin bread lifts out of the loaf pan with the use of the parchment paper!
Cooling Tips
Step 4: 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!
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Storing, Freezing, Thawing and Reheating 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.
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.
Ready for More Cake Mix Loaf Recipes
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📖 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.
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
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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
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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.