You won’t believe how delicious this 2 Ingredient Pumpkin Bread recipe is until you try it. Really, it’s that good! Let me show a recipe for easy pumpkin bread with cake mix that only uses two ingredients. This is slowly becoming one of my favorite pumpkin dessert recipes 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.
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 2 ingredient pumpkin bread is very similar to my recipe for Pumpkin Spice Donuts.
Both recipes start out with a box of spice cake mix and a can of pure pumpkin making them incredibly easy. I often wonder why we only enjoy pumpkin recipes during the Fall? Maybe that’s why we love these flavors so much is because we only enjoy them for a few weeks every year?
What if I can’t find a box of Spice Cake Mix?
Lately it’s been hard to find spice cake mix in grocery stores. 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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- Loaf pan
- Parchment Baking Sheets
- air-tight container – to store the leftovers…if you have leftovers.
Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 1 box Spice Cake Mix
- 2 cups canned pumpkin; not pumpkin pie filling
As you can see from this photo below, I only had a large can of pure pumpkin in my pantry, which is way too much pumpkin for this one recipe. But not to worry! I plan on making Pumpkin Pancakes with the leftover this weekend.
Directions
To begin with, this recipe comes together FAST. Not only is it fast, but you don’t even need to use a stand mixer. That’s right, just put the ingredients in a large bowl and grab a wooden spoon to combine everything.
At first I thought I was going to have grab my hand-held mixer but within just a few minutes of stirring, the batter came together perfectly.
How to Prepare a Loaf Pan for Baking
If you’ve been a reader of this site for awhile, you know how much I love using parchment paper. In particular, I love these Parchment Baking Cookie Sheets. For awhile now I’ve been using them to line baking trays when I bake bar cookies, brownies or even loaf pans!
They make it extremely easy to remove the baked goods from the baking dish without sticking. I find that using clips or even old clothespins helps to keep the parchment paper in place while you’re filling the loaf pan with the batter.
Make sure you remove the clips before adding the loaf pan in the oven!
Bake in a preheated 350 degree oven for 35 to 40 minutes.
How do you know when Pumpkin Bread is Done?
I always set a timer when I’m baking anything. However, I always set my timer for 3 to 5 minutes under the recommended baking time. Why? Because all ovens are different. That being said, follow these simple tips for helping you know when this recipe for pumpkin bread is done:
- 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!
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!
How to Store Pumpkin Bread
- If you have leftovers and that’s a big IF, you can store the bread in an airtight container.
- You can leave it at room temperature for a few days but I like to store all baked goods in the refrigerator.
- You can freeze the bread as well. Wrap it tightly first in plastic wrap and then in aluminum foil. It will last up to 3 months in the freezer.
FREQUENTLY ASKED RECIPE QUESTIONS
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 1/2 cup of pumpkin puree.
Ready for More Delicious Pumpkin Recipes?
- Pancake Mix Pumpkin Pancakes
- Pumpkin Mousse – made with Homemade Maple Syrup Whipped Cream
- Pumpkin Spice Cookie Cups – also starts out with a cake mix!
- Pumpkin Pie Treats
2 Ingredient Pumpkin Bread
You won’t believe how delicious this 2 Ingredient Pumpkin Bread recipe is until you try it. Really, it’s that good! Let me show the world’s easiest recipe for pumpkin bread that only uses two ingredients.
Ingredients
- 1 box Spice Cake Mix
- 2 cups pure canned pumpkin
Instructions
- Preheat oven to 350 degrees.
- Prepare a 9 1/4 X 5 1/4 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.
Notes
You can stir in mini chocolate chips into the batter or chopped pecans!
Recommended Products
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 480mgCarbohydrates: 59gFiber: 3gSugar: 30gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
The Colonel endorses this.
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!
Thank you for the ingredients to make spice cake out of a cake mix. Will let you know how it works.
How do you change a white cake mix into the spice cake mix. I have a problem finding spice cake mix in Southeastern Pa
I sent you an email and I also updated the post with the information you’re looking for! Thank you for visiting.
Love the taste, cooked 15 minutes longer, (toothpick Finally came out clean) But inside still very mushy, not done, any suggestions?
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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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I just have butter yellow cake mix, but everything else, will this make a huge difference?
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.
What about mini loaves? How long to bake?
Hi Maxine, I sent you a personal email regarding this question. Looking forward to your report! Thanks for visiting.
I’m sure this would work for muffins but have you ever tried it?
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.
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!
I used to make this all the time, but it’s been years! Pinned and thanks for sharing at #HomeMattersParty
Thank you Emily! Sometimes easy is best!
Going to make the 2 ingredient pumpkin bread!
Hope you like it as much as we did!
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.
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.