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You are here: Home / Recipes / 2 Ingredient Pumpkin Bread

Bread Desserts Fall Holidays Recipes
Published: September 20, 2019 | Last Updated: November 11, 2020 | Author: Lois

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 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.

Slice pumpkin bread with powdered sugar on cutting board.

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

Affiliate Disclosure:  This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.

  • 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. 

Ingredients for easy pumpkin bread with cake mix and pumpkin puree.

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. 

Combining ingredients for Pumpkin Bread

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. 

Ingredients combined for Pumpkin Bread

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. 

Parchment Paper in Loaf Pan for Pumpkin Bread

Make sure you remove the clips before adding the loaf pan in the oven! 

Take clips off of parchment paper for pumpkin bread with cake mix.

Bake in a preheated 350 degree oven for 35 to 40 minutes. 

Baked Pumpkin Bread in loaf pan with parchment paper

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! 

Lift Pumpkin Bread out of loaf pan with 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! 

2 Ingredient Pumpkin Bread on parchment paper and wire rack

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. 
2 Ingredient Pumpkin Bread on Cutting Board with powdered sugar

FREQUENTLY ASKED RECIPE QUESTIONS

Is pumpkin pie filling and pumpkin puree the same thing?

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. 

How do you store leftover canned pumpkin puree?

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.

What can I do with leftover pumpkin puree?

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

2 Ingredient Pumpkin Bread

Yield: 8 to 12 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

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

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 1/4 X 5 1/4 loaf pan with parchment paper. Set aside.
  3. In a medium sized mixing bowl add the Spice Cake Mix and the 2 cups of canned pumpkin.
  4. Using a wooden spoon, stir until well blended.
  5. The batter will be very thick.
  6. Add the bread batter to the prepared loaf pan.
  7. Bake in a preheated 350 degree oven for 35 minutes or until a toothpick inserted in the middle of the bread comes out clean.
  8. 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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Bamboo Spoon Set
    Bamboo Spoon Set
  • Ceramic Non-Stick Loaf Pan
    Ceramic Non-Stick Loaf Pan
  • Stainless Steel Wire Cooling Rack 
    Stainless Steel Wire Cooling Rack 
Nutrition Information:
Yield: 8 Serving Size: 1
Amount 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.

© Lois
Cuisine: American / Category: Bread
Pumpkin Bread with powdered sugar on cutting board


22 Comments

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. Rosie says

    October 29, 2020 at 9:27 pm

    Could a Cream cheese mixture be baked in the center?

    Reply
    • Lois says

      November 10, 2020 at 7:38 am

      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.

      Reply
  2. Phil Christensen says

    October 14, 2020 at 2:38 pm

    The Colonel endorses this.

    Reply
  3. Angela says

    October 13, 2020 at 4:29 pm

    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!

    Reply
  4. Barbara Huntley says

    October 12, 2020 at 11:44 am

    Thank you for the ingredients to make spice cake out of a cake mix. Will let you know how it works.

    Reply
  5. Barb Huntley says

    October 11, 2020 at 12:22 pm

    How do you change a white cake mix into the spice cake mix. I have a problem finding spice cake mix in Southeastern Pa

    Reply
    • Lois says

      October 13, 2020 at 11:55 pm

      I sent you an email and I also updated the post with the information you’re looking for! Thank you for visiting.

      Reply
  6. Lori says

    September 11, 2020 at 8:24 am

    Love the taste, cooked 15 minutes longer, (toothpick Finally came out clean) But inside still very mushy, not done, any suggestions?

    Reply
  7. Marilyn says

    September 9, 2020 at 2:39 pm

    ********************************************************
    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
    ********************************************************

    Reply
  8. Leslie says

    June 28, 2020 at 1:39 pm

    I just have butter yellow cake mix, but everything else, will this make a huge difference?

    Reply
    • Lois says

      June 28, 2020 at 6:03 pm

      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.

      Reply
  9. Maxine moates says

    November 16, 2019 at 11:39 am

    What about mini loaves? How long to bake?

    Reply
    • Lois says

      November 17, 2019 at 1:27 pm

      Hi Maxine, I sent you a personal email regarding this question. Looking forward to your report! Thanks for visiting.

      Reply
  10. Sam says

    October 12, 2019 at 10:21 am

    I’m sure this would work for muffins but have you ever tried it?

    Reply
    • Lois says

      October 12, 2019 at 2:17 pm

      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.

      Reply
      • Sam says

        October 18, 2019 at 5:12 pm

        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!

        Reply
  11. Emily says

    October 1, 2019 at 12:58 pm

    I used to make this all the time, but it’s been years! Pinned and thanks for sharing at #HomeMattersParty

    Reply
    • Lois says

      October 1, 2019 at 3:15 pm

      Thank you Emily! Sometimes easy is best!

      Reply
  12. Nickie Washam says

    September 22, 2019 at 8:36 pm

    Going to make the 2 ingredient pumpkin bread!

    Reply
    • Lois says

      September 24, 2019 at 4:29 pm

      Hope you like it as much as we did!

      Reply
      • RAV. says

        September 26, 2019 at 10:00 pm

        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.

        Reply
        • Lois says

          September 29, 2019 at 10:58 am

          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.

          Reply

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