This 2-ingredient pumpkin bread is the kind of low-effort recipe that saves busy weeks and still makes the kitchen smell like fall baking. It’s a clever shortcut loaf made with boxed spice cake mix and canned pumpkin puree, giving you a warmly spiced quick bread with almost no prep, no mixer, and very little cleanup. I love keeping these two pantry staples on hand for those evenings when I want something homemade without turning it into a whole project.
Serve thick slices warm on their own, or add a little butter, whipped cream cheese, or a drizzle of maple glaze if you want to dress it up. It’s great with coffee in the morning, tucked into lunchboxes, or plated with fresh fruit for an easy weekend treat. If you’re serving it for dessert, a scoop of vanilla ice cream or a dollop of whipped topping turns it into something that feels extra special.
2-Ingredient Pumpkin Bread
Servings: 8
Ingredients
1 box spice cake mix, about 15.25 ounces
1 can pumpkin puree, 15 ounces
Directions
1. Preheat your oven to 350°F and lightly grease a dark metal loaf pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, stir together the spice cake mix and pumpkin puree until fully combined. The batter will be very thick, so keep folding and pressing until there are no dry streaks left.
3. Spread the batter into the prepared loaf pan and smooth the top as evenly as you can.
4. Bake for 45 to 55 minutes, or until the loaf is puffed, cracked on top, and a toothpick inserted in the center comes out clean.
5. Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack. Slice once it has cooled enough to hold its shape, or serve slightly warm for a softer texture.
Variations & Tips
Add-ins: If you want a little more texture, fold in up to 1/2 cup chopped pecans, walnuts, chocolate chips, or raisins. This technically makes it more than a 2-ingredient recipe, but it’s an easy way to change it up when you’ve made it a few times.
Pan options: This batter also works well in a muffin tin. Bake muffins at 350°F for about 18 to 22 minutes, checking early since they cook much faster than a full loaf.
Storage: Once cooled, wrap the loaf tightly and keep it at room temperature for up to 3 days, or refrigerate it for a little longer. It also freezes well in slices, which is handy for quick breakfasts during a busy week.
Texture tip: Make sure you are using plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices, which can throw off the texture and sweetness of the bread.
Serving idea: For a more dessert-like version, warm a slice and top it with a little softened butter or cream cheese. It’s also really good with a sprinkle of cinnamon or a light drizzle of maple icing.