Two-ingredient pumpkin bread is a fast, fuss-free loaf that combines spiced cake mix and pumpkin purée for a moist, warmly spiced treat. This one-bowl pumpkin bread is perfect for busy fall mornings or an easy holiday bake.
Why Should You Make This Recipe
When the weather turns crisp, a slice of pumpkin bread is one of the coziest breakfasts or snacks. This two-ingredient version captures that classic pumpkin spice flavor with minimal effort. It’s ideal when you want a homemade loaf without pulling out a dozen ingredients or tools.
- Incredibly easy: Just one bowl, a whisk, a box of spiced cake mix and a can of pumpkin purée. Mix, bake and enjoy.
- Comforting fall flavor: The spiced cake mix gives this bread a warm cinnamon-nutmeg profile that pairs beautifully with pumpkin.
Ingredients
This recipe uses only two pantry staples: a box of spiced cake mix and pumpkin purée. Both are easy to keep on hand, making this loaf a great last-minute bake.
Gather a box of spiced cake mix and a can of pumpkin purée.
Substitutions
If you need to adapt the recipe, here are simple swaps that work well.
- Box cake mix: Yellow, vanilla or even chocolate cake mix can be used. If your mix isn’t spiced, add 2–3 teaspoons pumpkin spice or a mix of 2 teaspoons ground cinnamon, ½ teaspoon nutmeg and ½ teaspoon ground cloves to approximate the warm flavor.
- Pumpkin purée: Fresh pumpkin purée works in the same ratio. Do not use pumpkin pie filling, which contains added sugar and spices that will alter the texture and sweetness.
Variations
- Mini loaves: Pour batter into three 5¾ x 3 inch loaf pans and bake 22–30 minutes, depending on pan size. Fill pans no more than ¾ full and test with a toothpick—remove when it comes out with a few moist crumbs.
- Maple glaze: Whisk 1 cup powdered sugar with 1 tablespoon melted butter, 2–3 tablespoons maple syrup and 1–2 tablespoons milk until smooth. Drizzle over cooled loaf.
- Add-ins: Fold in 1 cup chocolate chips, white chocolate chips, or chopped nuts for extra texture and flavor.
How To Make
Make this two-ingredient pumpkin bread in a few simple steps.
- Preheat: Heat oven to 350°F (170°C). Line a 9 x 5-inch loaf pan with parchment, leaving an overhang on two sides for easy removal.
- Mix: In a large bowl, add a full 15 oz can of pumpkin purée. Whisk in the dry spiced cake mix until mostly smooth—a few small lumps are fine.
- Bake: Pour batter into the prepared pan and bake 45–50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the edges pull slightly away from the pan.
- Cool: Let the loaf cool in the pan for 15 minutes, then lift it out with the parchment sling and transfer to a rack. Allow it to cool completely at room temperature—about an hour—before slicing. Optionally dust with powdered sugar or drizzle maple glaze over the cooled loaf.
How To Store, Freeze, Thaw and Serve
- Store: Keep the pumpkin loaf in an airtight container in the refrigerator for 4–5 days.
- Freeze: Wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer bag for up to one month.
- Thaw: Move frozen slices or the loaf to the refrigerator to thaw overnight. Warm individual slices briefly in the microwave or toaster oven if desired.
- Serve: Enjoy plain at room temperature or chilled. It’s also delicious spread with maple butter, mascarpone frosting, or a drizzle of maple syrup or honey.
M’s Expert Tips
- Don’t overmix: Stir the dry mix into the pumpkin until just combined. Overmixing can make the crumb dense. A few small lumps are fine.
- Fully cool before slicing: If the loaf is still warm it may be gummy when cut. Let it cool completely for the best slices.
FAQs
Yes. Use an 8–9 inch round pan and bake about 30–35 minutes, or divide into muffin tins (see muffin variation) and reduce baking time accordingly. Test with a toothpick for doneness.
Yes—any boxed cake mix works. Add 2–3 teaspoons pumpkin spice if the mix is not already spiced to achieve that classic fall flavor.
No. Pumpkin pie filling contains sugar and spices that will affect sweetness and texture. Use plain pumpkin purée for predictable results.
Other Pumpkin Recipes to Try
- Chewy Pumpkin Cookies
- Pumpkin Banana Muffins
- Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Bread Pudding
If you try this two-ingredient pumpkin bread recipe, please rate it and leave a comment — feedback helps other bakers decide whether to try it. Happy baking! -M
2 Ingredient Pumpkin Bread Recipe
Megan
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Equipment
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1 9×5 loaf pan
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1 sheet parchment paper
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1 mixing bowl
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1 whisk
Ingredients
- 1 15.25 oz. box spiced cake mix
- 1 15 oz. can pumpkin purée
Instructions
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Preheat the oven to 350°F (170°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving a bit of overhang on two sides.
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In a large bowl, add a full can (15 oz) of pumpkin purée. Whisk the dry spiced cake mix into the pumpkin until mostly smooth; a few small lumps are fine.
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Pour the batter into the prepared loaf pan. Bake 45–50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the edges pull away slightly from the pan.
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Cool the loaf in the pan for 15 minutes, then lift it out using the parchment overhang. Let cool completely at room temperature—about an hour—before slicing. Optionally dust with powdered sugar or top with maple glaze.
Notes
See Variations: Refer to the Variations section to make mini loaves, add mix-ins, or top with a maple glaze.