Description
This Easy 2-Ingredient Pumpkin Bread is the ultimate fall shortcut. Made with just canned pumpkin and spice cake mix, it’s moist, warmly spiced, and foolproof. Perfect for busy bakers, last-minute cravings, or anyone who wants a cozy autumn treat without the fuss of traditional baking.
Ingredients
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1 can (15 oz / 425 g) pure pumpkin
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1 box (15.25 oz / 432 g) spice cake mix
Instructions
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Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
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In a large bowl, combine the spice cake mix and canned pumpkin. Stir until fully blended (batter will be thick).
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Transfer batter to the prepared loaf pan and smooth the top.
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Bake for about 40 minutes, or until a knife inserted in the center comes out clean.
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Allow to cool before slicing. Optionally, dust with powdered sugar or serve warm with butter.
Notes
Add chocolate chips, chopped pecans, or dried cranberries for extra flavor.
Batter can be used for muffins—bake 18–20 minutes.
Store at room temperature for 3 days, refrigerate for 1 week, or freeze slices for up to 2 months.
Tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American