2 Ingredient Pumpkin Bread
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Get ready for a mind-blowing experience that is 2 ingredient Pumpkin Bread! It’s ridiculously delicious and unbelievably easy… All you need is spice cake mix and pumpkin purée to make it. Pumpkin bread with cake mix is a moist, fall-flavored dream that’ll leave you drooling!!
Table of Contents
2 Ingredient Pumpkin Bread
As soon as fall rolls around, I become quite the pumpkin lover — and I know I’m not alone!
That’s why I want to share this recipe for 2 ingredient pumpkin bread with you all!
Yes, you read that right. All you need are TWO easy-to-find ingredients to create this flavorful masterpiece.
This is a ridiculously simple recipe that’ll have you baking like a pro before you know it.
I’m using spice cake mix as a shortcut… and am absolutely thrilled with the results. Cake mix pumpkin bread for the win!!
Can’t get enough pumpkin flavor? Don’t miss my recipes for Pumpkin Dinner Rolls, pumpkin-packed milkshakes, Pumpkin Roll Cake, and decadent Pumpkin Coffee Cake!
Ingredient Notes and Substitutions
- Spice Cake Mix – Using spice cake mix in particular for cake mix pumpkin bread will give you all of the warm and earthy notes you recognize from pumpkin pie.
Alternatively you could use a different type of cake mix… but you will need to add things like cinnamon, nutmeg, and allspice to get the same flavor.
- Pumpkin Purée – Right out of the can! If you’re feeling ambitious, you could roast your own pumpkin at home, but no judgment from me whatsoever if you want to use the canned stuff — it tastes great and gets the job done.
Don’t use pumpkin pie filling, as it’s full of sugar and other add-ons you don’t need for this pumpkin bread from cake mix recipe.
Helpful Tips for Making Perfect Pumpkin Bread With Cake Mix
- Mix with care.
Some baking recipes require a bit of special attention when it comes to mixing. You don’t want to under-mix, but you definitely don’t want to over-mix either.
Over-mixing will give you a very heavy and dense 2 ingredient pumpkin bread.
Add the pumpkin purée and cake mix to a bowl and stir until it’s just combined. You’ll end up with fluffy and moist results every time!
- Test for doneness before taking it out of the oven.
This pumpkin bread with cake mix recipe bakes up in about 45-50 minutes, but all ovens are different.
Use the toothpick trick to determine whether it’s done — stick it in the middle to see if it comes out clean. If it does, you can take it out of the oven to cool!
- Add your own twist.
One of the reasons why my cake mix pumpkin bread is so simple is that all you need are 2 ingredients. Now, don’t let that stop you from incorporating some fun add-ons!
Chocolate chips, chopped nuts, raisins, and/or cream cheese frosting will take this treat to the next level!!
Storing and Reheating Cake Mix Pumpkin Bread
Store leftover 2 ingredient pumpkin bread in an airtight container or wrapped tightly in plastic wrap at room temperature, where it will keep for 3-5 days.
If you like your pumpkin bread with cake mix warm, you can reheat single servings in the microwave in 30-second bursts until heated through.
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy spoon or silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Parchment Paper – Prevents your 2 ingredient pumpkin bread from sticking and makes cleanup a breeze!
- Bread Knife – I love a good bread knife! I’ve been using this one for a decade.
Pumpkin Bread from Cake Mix FAQ
When you add too much pumpkin purée, the center won’t bake. Make sure to follow the quantity instructions on the recipe card below to avoid it!
Absolutely! If you’re feeling spicy, feel free to add ginger, cloves, cinnamon, or nutmeg to the cake mix for added oomph.
Incorporate them about a half teaspoon at a time and taste test until you get the flavor you’re looking for.
The likely culprit is that you added too much batter to the pan. If you overfill it, the bread has nowhere to rise once it reaches the edge of the loaf pan — which will make it collapse in on itself and fall apart.
Fill the pan about ⅔ of the way and you shouldn’t run into this problem!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Pumpkin Recipes
2 Ingredient Pumpkin Bread Recipe
Equipment
Ingredients
- 15.25 ounce box spice cake mix
- 15 ounce pumpkin puree
Instructions
- Preheat oven to 350 degrees F. and line a loaf pan with parchment paper allowing parchment to hang over sides for easy removal after baking
- In a large bowl, mix cake mix and pumpkin puree with a spoon until combined
- Spoon mixture into parchment line loaf pan
- Bake at 350 degrees F. for 45-50 minutes or until the loaf springs back when lightly pressed.
- Cool in pan for 10 minutes. Remove from the pan and serve warm or allow to cool completely before serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
What are the add-ons to the bread in the picture? Powdered sugar, butter, cinnamon, and honey is what it looks like to me but I wanted to be sure before I experimented. Thanks!
Could u use a can of apple sauce instead of the pumpkin puree? To make like an apple bread.
Does this work only with a loaf pan ?
Hi Lucienne,
We have made this in a mini muffin pan as well, hope that helps.
TSRI Team Member,
Holli
This was amazing! Who knew it would be so easy!!! This is perfect and I will always have these ingredients on hand during Fall!
Do you make the cake according to the box or just use it dry?
Hi Linda,
You use the dry cake mix, Step 2. In a large bowl, mix cake mix and pumpkin puree with a spoon until combined. Happy Cooking!
TSRI Team Member,
Holli
I chopped up a small skinless apple, dusted it with cinnamon and added that and an egg to the batter. Such an easy recipe.
Hi Chris!
We’re so glad you enjoyed it.
TSRI Team Member,
Devlyn
Could you bake this as muffins instead of a loaf? If so, do we need to add any ingredients or adjust the baking time or temperature?
Hi Carol!
Should not have to many any ingredient adjustments! Just bake for about 12-16 minutes (check if it is ready with a toothpick.)
TSRI Team Member,
Devlyn
how much pumpkin puree – measurement?
Hi Norma,
It is one 15 ounce can of pumpkin puree as stated in the recipe. Hope that helps. Have a great day!
TSRI Team Member,
Holli
This is perfect! My husband Loved it!
Hi Gene!
We’re so glad that your husband loved it.
TSRI Team Member,
Devlyn
I make this all the time. Easy and everyone loves ❤️ it
Hi Diana!
We’re so glad everyone loves it!!
TSRI Team Member,
Devlyn
This makes great breakfast muffins too! I add chopped walnuts and dried cranberries.
Hi Donna!
Those sound like delicious additions!
TSRI Team Member,
Devlyn
I made this last year for a get together & it was a hit! I put some cream cheese frosting on top.
Hi Donna!
That sounds awesome. We’re glad it was a hit.
TSRI Team Member,
Devlyn
Just made this as muffins. Very easy and tasty. Used a light caramel sauce. To make muffins I baked about 16 minutes.
Hi Jeanne!
That’s awesome! I bet they were delicious.
TSRI Team Member,
Devlyn
Hey I am new to baking Gluten free. When using the Gluten free option (the Namaste brand) it is a 26oz not the 15oz box. Do I need to add more pumpkin? And if so how much pumpkin?
Hi Katrina!
We have not tried this recipe with a gluten free alternative yet. I believe you’d add an extra 7.5 oz of pumpkin puree, but I am not 100% sure. I hope this helps!
TSRI Team Member,
Devlyn
Since the 26oz box is 11oz more than the 15oz box you need to increase the 15oz of pumpkin by 11oz.,so 26oz of pumpkin.
I’m make this every year!!!
Hi Kalle!
We’re very glad to hear that!
TSRI Team Member,
Devlyn
What did you sprinkle on top of the frosting. Also what size loaf pan.
Hi Diana!
It’s pumpkin pie spice, and a 9×5 loaf pan.
TSRI Team Member,
Devlyn
Does this come out like bread you can slice and toast or more like a cake or muffin? Definitely baking this soon!
Hi San!
It comes out like a cake. Hope this helps!
TSRI Team Member,
Devlyn
I was wondering if I could use ripe bananas in place of pumpkin (the same amount)?
Hi Pat!
We have not tried that! But if you do, please let us know how it turns out!
TSRI Team Member,
Devlyn
Delicious and simple! I made 2 loaves!
Measurements for pumpkin purée would be nice. I hate to guess
Hi Mom-o-4,
As the recipe states it is 1 15 ounce can of pumpkin puree, hope that helps. Have a great day!
TSRI Team Member,
Holli
I added pumpkin pie spice, nuts, cream cheese icing, and baked in an 8×8 cake pan. Delicious.
Hi Mary!
Those are awesome additions. So glad you enjoyed it!
TSRI Team Member,
Devlyn
I’m always looking for recipes that don’t require eggs or milk or oil. This one is a very good option. Thanks for sharing.
Hi!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn
This 2 Ingredient Pumpkin Bread recipe is a true winner! Super easy and oh-so-delicious. Thanks, Donna, for another fantastic recipe
Hi Sutton!
We’re so glad you enjoyed this recipe.
TSRI Team Member,
Devlyn
Can I spray a pan instead of using parchment paper?
Hi Jacque!
I have tried it without parchment paper and it really likes to stick to the pan, for best results you should use the parchment, not only does it make cleanup easier but it slides right out of the pan 🙂 Hope this helps, have a great day!
TSRI Team Member,
Holli
do you need to put parchment paper on the ends of the loaf pan also?
Hi Millie,
I do not line the ends of the pan, I spray some cooking spray in the pan so the parchment sticks to the bottom and the sides, I have never had trouble with it sticking to the end of the pan. Hope this helps. Have a great evening!
TSRI Team Member,
Holli