There are some recipes that hardly seem like recipes at all, and that is part of their charm. This 2-Ingredient Pumpkin Bread is the sort of thrifty, old-fashioned kitchen trick a nana would keep in her apron pocket for busy fall afternoons, when a can of pumpkin and a box of spice cake mix could turn into something warm, fragrant, and fit for a crowd by supper. It bakes up dense and moist with that deep orange crumb and cozy spice that makes the whole house smell like October.
This bread is just right with coffee in the morning or a glass of cold milk after supper. If you want to dress it up a little, serve thick slices with softened butter, cream cheese, or a spoonful of whipped cream. For a fall table, it also pairs nicely with fresh apple slices, pears, or a bowl of chili if you are making a simple country meal.
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.
2. In a large mixing bowl, stir the spice cake mix and pumpkin puree together until no dry streaks remain. The batter will be very thick.
3. Scrape the batter into the prepared loaf pan and smooth the top gently.
4. Bake for 50 to 60 minutes, or until the loaf is set and a toothpick inserted in the center comes out clean.
5. Let the bread cool in the pan for 10 to 15 minutes, then remove it to a rack to cool further before slicing. Serve warm or at room temperature.
Variations & Tips
Use the right pumpkin: Be sure to use plain pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices and will throw off the texture and flavor.
Make it a little sweeter: If your family likes things extra cozy and dessert-like, stir in a handful of chocolate chips or chopped pecans. It will no longer be strictly two ingredients, but it is mighty good that way.
Check your pan size: A standard 9x5-inch loaf pan works best here. If you use a smaller pan, fill it only about two-thirds full and bake any extra batter in muffin cups.
Do not overmix: Once the cake mix and pumpkin are fully combined, stop stirring. Too much mixing can make the loaf a bit heavy.
Store it well: This bread keeps nicely covered at room temperature for 2 days or in the refrigerator for up to 5 days. It slices beautifully the next morning, which is probably why the last piece never seems to last long.