If you’re anything like me, the first crisp breeze of fall sends you running—not walking—to your pantry for all things pumpkin. But between back-to-school chaos and those shorter daylight hours, who has time for a dozen ingredients and endless steps? That’s where this Pumpkin Bread swoops in like your favorite fuzzy blanket. Just two ingredients. One bowl. Zero stress.

Yes, you read that right—this isn’t a drill. Whether you’re a seasoned baker or someone who’s more “add to cart” than “sift the flour,” this easy pumpkin recipe has your name written all over it. It’s moist, warmly spiced, and makes your kitchen smell like a candle in the best way possible.

Why You’ll Love This Pumpkin Bread

It’s a true 2-ingredient bread
Takes less than 10 minutes to prep
No eggs, oil, or fancy tools needed
Perfect for last-minute fall baking cravings
Great base for creative add-ins like nuts or chocolate chips

Ingredients

1 can (15 oz / 425g) pure pumpkin
1 box (15.25 oz / 432g) spice cake mix

How to Make Easy 2-Ingredient Pumpkin Bread

Preheat: Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Mix: In a large bowl, dump in the dry spice cake mix and add the canned pumpkin. Stir thoroughly. The batter will be thick and dense, and that’s exactly how it should be.
Bake: Transfer the batter to your prepared loaf pan. Smooth out the top with a spatula.
Cook: Bake for about 40 minutes. You’ll know it’s done when a knife inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for a bit before slicing. Optional but encouraged: a light dusting of powdered sugar or a pat of butter on a warm slice.

Pumpkin Bread Tips & Add-Ons

Customize it! Toss in a handful of chocolate chips, chopped pecans, or dried cranberries.
Want muffins instead? This batter makes awesome muffins. Just reduce the baking time to about 18–20 minutes.
Try it with a glaze. Mix powdered sugar and a splash of milk for a quick drizzle.
Make it ahead. This bread tastes even better the next day. Store it wrapped on the counter or in the fridge.

Why This Easy Pumpkin Recipe Is a Fall Favorite

I stumbled across this recipe years ago when my pantry was bare, the weather was chilly, and the cravings were strong. With just a can of pumpkin and a dusty box of spice cake mix, magic happened. I remember sitting with a cup of coffee, cozy socks on, feeling like a domestic goddess with practically zero effort.

Since then, this pumpkin bread has become a go-to whenever I need a quick treat that still feels homemade. It’s foolproof, fast, and endlessly comforting—everything fall baking should be.

What to Serve with Pumpkin Bread

Hot coffee or chai tea for the ultimate cozy snack
Vanilla ice cream for a sweet contrast
Cream cheese frosting for a dessert upgrade
Alongside eggs and bacon for a festive brunch spread

Whether you’re serving it up for guests or sneaking a slice before breakfast, it fits just about any moment.

How to Store & Freeze Pumpkin Bread

Store at room temperature in an airtight container for up to 3 days.
Refrigerate if you want it to last a bit longer (up to a week).
Freeze slices individually wrapped in plastic wrap, then place in a zip-top bag. They’ll keep for up to 2 months and make a great grab-and-go snack.

FAQs About This 2-Ingredient Bread

Can I use pumpkin pie filling instead of pure pumpkin?

Not recommended—it’s already sweetened and spiced. Stick with pure pumpkin for best results.

Does it matter which brand of cake mix I use?

Any spice cake mix works! Just check that it’s around 15.25 oz.

Can I make this gluten-free?

Yes! Use a gluten-free spice cake mix for an easy GF version.

Is the batter supposed to be that thick?

Yes—it’ll look dense, but it bakes up soft and moist.

So the next time fall hits you with a craving for cozy, comforting treats but your energy level screams “not today,” reach for this Pumpkin Bread. With just two pantry staples and almost no cleanup, it’s the easy pumpkin recipe that delivers every time.

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