Ingredients for Quick & Easy 2-Ingredient Pumpkin Bread
The magic of this recipe is in its simplicity. Here’s what you’ll need:
- 1 box of spice cake mix
- 1 can (15 oz) of pumpkin puree
That’s it! These two ingredients are all you need to create a mouthwatering pumpkin bread that’s full of autumn flavor. The spice cake mix already has all the seasonings like cinnamon, nutmeg, and cloves, which saves you from having to measure out multiple spices.
Directions for Making the Bread
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the spice cake mix and the pumpkin puree. Stir until well combined. The batter will be thick, but that’s normal.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Kitchen Equipment You’ll Need
Here’s a quick list of the tools and equipment you’ll need to make this pumpkin bread:
- Mixing bowl
- Spatula or wooden spoon
- 9×5-inch loaf pan
- Measuring spoon (optional)
- Parchment paper (optional, but recommended for easy cleanup)
- Toothpick (for testing doneness)
Tips and Tricks for Perfect Pumpkin Bread
- Don’t overmix: When combining the cake mix and pumpkin puree, be careful not to overmix. Stir just until combined to avoid a dense loaf.
- Use parchment paper: Lining your loaf pan with parchment paper will make it much easier to remove the bread without it sticking.
- Cool completely before slicing: This bread is super moist, so make sure it’s completely cool before slicing to avoid it crumbling.
- Make it into muffins: If you’d prefer individual portions, you can easily turn this recipe into muffins. Simply divide the batter into a lined muffin tin and bake for 20-25 minutes, checking for doneness around the 20-minute mark.
Recipe Variations and Swaps
Though this bread is delicious as-is, there are plenty of ways to switch things up and make it your own. Here are a few ideas:
- Add-ins: Mix in some chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.
- Cream cheese swirl: For a decadent touch, swirl softened cream cheese into the batter before baking.
- Gluten-free: Use a gluten-free spice cake mix if you’re avoiding gluten. The pumpkin puree should be naturally gluten-free, so this swap works well.
- Pumpkin pie spice: If you can’t find a spice cake mix, use a yellow cake mix and add 1-2 teaspoons of pumpkin pie spice to the batter.
- Extra sweetness: If you prefer a sweeter bread, you can add a tablespoon of maple syrup or honey to the batter.
How to Store Leftover Pumpkin Bread
If you have leftovers (which may not happen because this bread is so delicious!), here’s how to store them:
- Room temperature: Store the bread in an airtight container at room temperature for up to 3 days. Make sure to wrap it well to keep it from drying out.
- Refrigerate: For longer storage, you can refrigerate the bread for up to a week. Just make sure it’s well wrapped or stored in an airtight container.
- Freeze: This bread freezes beautifully. Wrap individual slices in plastic wrap and store them in a freezer bag. It will keep for up to 3 months. When you’re ready to enjoy, simply thaw a slice at room temperature or warm it in the microwave.
Pairing Suggestions
Pumpkin bread is versatile enough to be enjoyed on its own, but if you want to elevate it even further, here are a few pairing ideas:
- Spread: Serve a slice with a smear of softened butter, cream cheese, or apple butter.
- Drink: Pair your pumpkin bread with a warm beverage like chai tea, coffee, or hot apple cider to enhance the cozy fall flavors.
- Dessert: For a more indulgent treat, top a slice with vanilla ice cream or whipped cream and a drizzle of caramel sauce.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! If you prefer to use fresh pumpkin, you’ll need about 1 ¾ cups of homemade pumpkin puree. Just make sure it’s well-drained to avoid adding too much moisture to the batter.
2. Can I make this recipe vegan?
Absolutely! Many store-bought cake mixes are accidentally vegan, but be sure to check the ingredients list. Since the recipe doesn’t call for eggs or dairy, it’s easy to make this bread vegan by choosing a vegan-friendly cake mix.
3. What if I can’t find spice cake mix?
No problem! You can use a yellow or white cake mix and add 1-2 teaspoons of pumpkin pie spice to replicate the flavor of a spice cake.
4. How can I tell when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, you can cover it with foil during the last 10-15 minutes of baking.
5. Can I double the recipe?
Yes, you can easily double this recipe if you need more bread. Simply double the ingredients and divide the batter between two loaf pans. Be sure to adjust the baking time slightly if necessary.
Final Thoughts & Call to Action
This Quick & Easy 2-Ingredient Pumpkin Bread is a perfect way to embrace the flavors of fall without spending hours in the kitchen. Whether you’re hosting a fall gathering, need a quick dessert, or just want to enjoy a cozy snack with your favorite warm beverage, this recipe has you covered. It’s simple, delicious, and endlessly customizable!
If you enjoyed this recipe, I’d love for you to share it with your friends and family. Don’t forget to subscribe to my blog for more easy and delicious recipes like this one. Happy baking!