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!!

Titled image: 2 Ingredient Pumpkin Bread


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!  

ingredients for 2 ingredient pumpkin bread

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.

pumpkin and cake mix in a wooden bowl

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

mixed cake mix and pumpkin

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.
baked 2 ingredient pumpkin bread in a loaf pan

Pumpkin Bread from Cake Mix FAQ

Why isn’t my pumpkin bread from cake mix baking?

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!

Can I add extra spices to the cake mix to make it more flavorful?

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.

Why does my pumpkin bread fall apart?

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!

sliced 2 ingredient pumpkin bread with butter

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closeup of pumpkin bread with a drizzle of honey

closeup of pumpkin bread

2 Ingredient Pumpkin Bread Recipe

Donna Elick
This 2 Ingredient Pumpkin Bread is effortlessly delicious! Create fall flavor in a snap with my pumpkin bread with cake mix recipe!
5 stars from 9 reviews
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Bread, Dessert
Cuisine American
Method Oven
Servings 12 1 loaf cake


  • 15.25 ounce box spice cake mix
  • 15 ounce pumpkin puree


  • 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

Cake Mix Variation: While the recipe calls for a 15.25-ounce box of spice cake mix, you can experiment with other flavors as well. Just be aware that using a different cake mix flavor may alter the overall taste and sweetness of the bread.
Pumpkin Puree Consistency: Ensure that you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. The pumpkin puree should have a smooth and thick consistency for the best results.
Mixing Technique: When combining the cake mix and pumpkin puree, mix until just combined. Avoid overmixing, as it can lead to a denser texture in the final bread. Stir until there are no dry cake mix pockets visible, but don’t worry if the batter is slightly lumpy.
Baking Time: The suggested baking time of 45-50 minutes is an approximate guideline. Ovens may vary, so start checking the bread’s doneness around the 45-minute mark. The bread is done when it springs back when lightly pressed and a toothpick inserted into the center comes out clean or with a few crumbs.
Cooling and Storage: Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, store the bread in an airtight container at room temperature for up to 3-4 days. You can also freeze the bread for longer storage.


Serving: 1 | Calories: 169cal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 238mg | Sugar: 18g | Fiber: 2g | Calcium: 43mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
2 Ingredient Pumpkin Bread - Pin

Originally published September 2023

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  1. 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!

  2. 5 stars
    This was amazing! Who knew it would be so easy!!! This is perfect and I will always have these ingredients on hand during Fall!

    1. 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,

  3. 5 stars
    I chopped up a small skinless apple, dusted it with cinnamon and added that and an egg to the batter. Such an easy recipe.

  4. 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?

    1. 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,

    1. 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,

  5. Just made this as muffins. Very easy and tasty. Used a light caramel sauce. To make muffins I baked about 16 minutes.

  6. 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?

    1. 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,

    2. 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.

    1. 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,

  7. 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.

  8. 5 stars
    This 2 Ingredient Pumpkin Bread recipe is a true winner! Super easy and oh-so-delicious. Thanks, Donna, for another fantastic recipe

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