Take fall baking to the easiest level with this 2-ingredient Pumpkin Bread. It’s a quick, cozy treat made with just a box of cake mix and a can of pumpkin puree. If you love fall flavors—think pumpkin pie smoothie for breakfast or apple donuts for an after-school snack—this simple loaf is sure to become a household favorite alongside other quick pumpkin recipes.
As a busy parent, I appreciate recipes that use pantry staples and minimal hands-on time. Like my whipped pudding and pumpkin dump cake recipes, this loaf relies on a store-bought cake mix to deliver great flavor with almost no effort.
This is literally a dump-and-mix recipe: no eggs, no oil, no milk—just two ingredients and about 40 minutes from start to finish.
Ingredients
- Cake mix: A spice cake mix gives the warm, autumnal flavors that pair perfectly with pumpkin. A yellow cake mix works in a pinch. Any brand you prefer is fine.
- Pumpkin puree: Use pure pumpkin puree (not pumpkin pie mix). A 15 oz can of pure pumpkin is ideal.
Pumpkin Puree vs Pumpkin Pie Mix
Pumpkin Puree is simply cooked pumpkin that has been pureed until smooth. It works for both sweet and savory dishes.
Pumpkin Pie Mix is already sweetened and spiced for pie filling. It’s best when you want a sweeter, pre-seasoned base, but it’s not what you need for this particular loaf.
How to Make Pumpkin Bread with Cake Mix
Preheat the oven to 350°F (175°C) and spray a loaf pan with baking spray.
In a large bowl, stir together one box of spice cake mix and one 15 oz can of pumpkin puree until just combined. Avoid overmixing—the batter will be thick and a light mix helps keep the loaf tender.
Pour the batter into the prepared pan, smooth the top, and bake.
Bake for 35–40 minutes, or until the center is set and the top is lightly browned and craggy. Cool in the pan briefly, then transfer to a rack.
Additional Pan Sizes
This loaf works well in a standard loaf pan, but you can bake the batter in other pans. Adjust baking times accordingly:
- Snacking cake: Use an 8×8 or 9×9 pan and check earlier for doneness.
- Soft cookie-style bites: Drop small mounds with a cookie scoop and bake on a sheet for 10–15 minutes.
- Mini or regular muffins: Portion into a muffin tin (mini muffin pans will need a shorter bake time).
Toppings
The loaf is delicious as-is, but you can add a simple topping before or after baking to dress it up:
Before baking: sprinkle pumpkin seeds, chopped walnuts, mini chocolate chips, or a tablespoon of cinnamon sugar on top.
After baking: drizzle with cream cheese frosting, a chai spice glaze, or a thin vanilla icing.
Serving Suggestions
This pumpkin bread is versatile—serve it warm or toasted, plain or dressed up:
- Toast slices and spread with butter for a cozy breakfast.
- Top a warm slice with whipped cream or a scoop of pumpkin ice cream for an easy dessert.
- Crumble the bread and mix with cream cheese frosting to make cake pops.
- Cube and stir into pumpkin overnight oats for added texture.
- Layer granola, yogurt, and cubes of pumpkin bread for a breakfast parfait.
- Create a trifle by layering cubed loaf with pudding and whipped cream; finish with a sprinkle of pumpkin pie spice.
Cooling and Storage Tips
Allow the loaf to cool before slicing—about 30 minutes on a cooling rack or until it feels cool to the touch. Slicing too soon can cause it to fall apart.
Store leftovers in an airtight container or wrapped tightly. The bread keeps up to 5 days at room temperature and individual slices freeze well for up to 3 months.
Check out these other quick dessert recipes
-
5-Ingredient Peach Cobbler With Cake Mix
-
Easy Pumpkin Dump Cake (7-Ingredients)
-
4-Ingredient Tahini Brownies
-
2-Ingredient Chocolate Mousse (No-Cook Recipe)
Did you try this recipe and love it? Leave a comment or a 5-star rating to let me know!
📖 Recipe
2 ingredient Pumpkin Bread
Marni Katz
Equipment
-
1 loaf pan
Ingredients
- 1 box Spice Cake Mix
- 15 oz Can Pumpkin Puree
Instructions
-
Preheat oven to 350°F and spray a loaf pan with baking spray.
-
In a large bowl, stir together the spice cake mix and pumpkin puree until just combined. Do not overmix; the batter will be thick.
-
Pour batter into the prepared pan, smooth the top, and bake.
-
Bake 35–40 minutes, until a toothpick inserted near the center comes out clean and the top is lightly browned.
Notes
- Don’t overmix the thick batter—stir until the cake mix and pumpkin are combined.
- Adjust baking time if using a different pan size.
- Store the loaf in an airtight container for up to 5 days, or freeze slices for up to 3 months.