Guys, we are taking fall baking to its simplest place ever! This 2 ingredient Pumpkin Bread is the PERFECT recipe for a quick fall treat. Fall flavors are some of our favorite flavors and outside of a pumpkin smoothie for breakfast and apple donuts for an after school snack, this quick Pumpkin Bread and Panera pumpkin muffins are the most requested fall treats in my house.
As a busy mom of three, I love making recipes that are not only easy, but use pantry ingredients to make delicious food your family will love. Much like my {super popular} whipped pudding recipe and pumpkin dump cake recipe, store bought box mixes are the secret to these quick and easy desserts.
It’s a dump and mix kinda pumpkin cake and one that you can bake up on a whim. It needs no eggs, no oil, no milk. Seriously just two ingredients and about 40 minutes of time. Couldn’t be simpler!
Ingredients
- Cake mix: Use a spice cake mix for the most fall-like warm flavors. However, in a pinch, a yellow cake mix will work as well. My favorite brand is Duncan Hines, but any brand of cake mix you like will work.
- Pumpkin puree: Not pumpkin pie mix, just pure pumpkin is what you want for this recipe. Libby’s brand is great, but other store brands are fine as well.
Pumpkin Puree vs Pumpkin Pie Mix
Pumpkin Puree is just one ingredient, pumpkin. It has been pureed until smooth and can be used in sweet and savory recipes.
On the other hand Pumpkin Pie Mix is the base of a pumpkin pie. It is sweetened and seasoned and best used in sweeter applications. It’s how we’ve always made pumpkin pie and what I sometimes use in my pumpkin overnight oats.
How to Make Pumpkin Bread with Cake Mix
Preheat your oven to 350 degrees and spray your loaf pan with baking spray.
In a large mixing bowl with a wooden spoon, stir together the spice cake mix and pumpkin puree until just fully incorporated. Try not to overmix the batter (it leads to tougher cakes). The batter will be thick.
Pour the batter into the prepared pan, smooth out the top and put into the oven.
Bake for 35-40 minutes, until the middle is set and the top is craggly and just browning.
Additional Pan Sizes
I like to make this 2 ingredient pumpkin bread in a loaf pan, however you can certainly bake it in other pans. You’ll need to reduce the baking time for any of these options.
- To make a snacking cake: Use either an 8x8 cake pan or a 9x9 cake pan
- To make soft cake like pumpkin cookies: Just plop the batter into small mounds with a cookie scoop and bake on a sheet pan for 10-15 minutes.
- To make 2 ingredient pumpkin muffins: Spray the muffin tin liberally and portion batter into the muffin cups. You can also use a mini-muffin pan. Just adjust the bake time.
Toppings
2 ingredient Pumpkin Bread is awesome on its own. But you can certainly fancy things up by adding a topping to the loaf before you or after you bake it. Here are my suggestions:
⭐ Before Baking: Sprinkle with pumpkin seeds, chopped walnuts, mini chocolate chips or a tablespoon of cinnamon sugar.
⭐ After Baking: Top with a cream cheese frosting drizzle, a chai spice drizzle (from my chai spice muffin recipe), or a thin layer of vanilla icing.
Serving Suggestions
While my kids devour this pumpkin bread as soon as it’s cool enough to slice, there are lots of other ways to serve it.
- Slice, toast and serve the pumpkin loaf with a butter as a breakfast treat.
- Add a dollop of whipped cream or homemade pumpkin ice cream ice cream for a quick fall dessert.
- Crumble up the cake mix pumpkin bread and add 2 cups of cream cheese frosting and make pumpkin cake pops.
- Cut into cubes and put a few in your pumpkin overnight oats.
- Make a breakfast pumpkin parfait by layering granola, yogurt and the pumpkin bread in individual glasses.
- Turn it into a dessert trifle by layering whipped pudding, cubed pumpkin bread and whipped cream in a trifle dish. Garnish with pumpkin pie spice.
Cooling and Storage Tips
Make sure to cool the pumpkin loaf before slicing into it. If you cut into it too early it may fall apart. Take it out of the loaf pan and let it sit on a cooling rack for at 30 minutes or until cool to the touch. Then slice and enjoy!
To store the spice cake mix pumpkin bread, simply pop it into an airtight container or wrap well with plastic wrap. It’s good for up to 5 days on the counter or freeze individual slices for up to 3 months.
Check out these other quick dessert recipes
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📖 Recipe
2 ingredient Pumpkin Bread
Equipment
- 1 loaf pan
Ingredients
- 1 box Spice Cake Mix
- 15 oz Can Pumpkin Puree
Instructions
- Preheat your oven to 350 degrees and spray your loaf pan with baking spray.
- In a large mixing bowl with a wooden spoon, stir together the spice cake mix and pumpkin puree until just fully incorporated. Try not to overmix (it leads to tougher bakes). The batter will be thick.
- Pour the batter into the prepared pan, smooth out the top and put into the oven.
- Bake for 35-40 minutes, until the middle is set and the top is craggly and just browning.
Notes
- Be careful not to overmix the batter. It will be thick, but you just want the spice cake mix and pumpkin puree to combine together.
- The same batter can easily be baked in other size pans. Just be sure to adjust the baking time.
- To store the spice cake mix pumpkin bread, simply pop it into an airtight container. It’s good for up to 5 days on the counter or freeze individual slices for up to 3 months.
Jo says
How long do you cool the bread after baking before you take it out of the pan?
Marni Katz says
Typically 10-15 minutes before I take it out of the pan and then let it cool on a cooling rack.
Marni Katz says
about 10 minutes or so.