2 Ingredient Pumpkin Bread Recipe

5 stars from 9 reviews

This 2 Ingredient Pumpkin Bread is effortlessly delicious! Create fall flavor in a snap with my pumpkin bread with cake mix recipe!

Author: Donna Elick

Servings: 1 loaf cake

Prep Time5

Cook Time45

Total Time50

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.

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.

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