We’re taking fall baking to the simplest place yet. This 2-ingredient Pumpkin Bread is the perfect quick fall treat. If you love pumpkin flavors—whether in a pumpkin pie smoothie for breakfast or apple donuts for an after-school snack—this easy pumpkin loaf and other quick pumpkin treats are sure to be family favorites.
As a busy parent, I appreciate recipes that are fast, use pantry staples, and still deliver great flavor. Like my whipped pudding and pumpkin dump cake recipes, this loaf relies on a boxed cake mix and canned pumpkin puree for a delicious, fuss-free result.
It’s literally a dump-and-mix cake you can bake on a whim. No eggs, oil, or milk required—just two ingredients and about 40 minutes from start to finish. Simple and satisfying.
Ingredients
- Cake mix: A spice cake mix gives the loaf warm fall flavors. If you don’t have spice, a yellow cake mix will work in a pinch. Use the cake mix brand you prefer.
- Pumpkin puree: Use pure pumpkin puree (not pumpkin pie mix). Canned pumpkin puree is the right choice for consistency and flavor.
Pumpkin Puree vs Pumpkin Pie Mix
Pumpkin Puree is simply pureed pumpkin and is unsweetened and unspiced—perfect for both sweet and savory recipes.
Pumpkin Pie Mix is already sweetened and spiced for pie filling. It’s best when you want a ready-made sweet pumpkin base, but for this bread use plain pumpkin puree so you control the sweetness and texture.
How to Make Pumpkin Bread with Cake Mix
Preheat the oven to 350°F (175°C) and grease a loaf pan with baking spray.
In a large bowl, stir together the spice cake mix and pumpkin puree with a wooden spoon until just combined. Avoid overmixing—the batter will be thick and overworking it can make the loaf dense.
Pour the batter into the prepared loaf pan, smooth the top, and place it in the oven.
Bake for 35–40 minutes, or until the center is set and the top is slightly cracked and golden brown. Allow the loaf to cool before slicing.
Additional Pan Sizes
This recipe works well in a loaf pan, but you can use other pans—just shorten the baking time accordingly.
- Snacking cake: Bake in an 8×8 or 9×9 pan for a shorter bake time.
- Cake-like cookies: Drop small mounds of batter onto a sheet pan and bake 10–15 minutes for soft cookie-style bites.
- Muffins: Spoon batter into a greased muffin tin (or mini muffin pan) and reduce baking time for muffins.
Toppings
The bread is delicious plain, but you can also add toppings either before or after baking:
Before baking: sprinkle pumpkin seeds, chopped walnuts, mini chocolate chips, or a light dusting of cinnamon sugar on top.
After baking: drizzle with cream cheese frosting, vanilla icing, or a spiced drizzle for extra richness.
Serving Suggestions
This pumpkin bread is perfect sliced for snacks, breakfasts, or desserts. Try these serving ideas:
- Toast slices and serve with butter for a cozy breakfast.
- Top with whipped cream or pumpkin ice cream for a quick dessert.
- Crumble the loaf and mix with frosting to make cake pops.
- Add cubes to overnight oats for texture and flavor.
- Layer with yogurt and granola for a pumpkin parfait.
- Make a trifle by layering cubed pumpkin bread with pudding and whipped cream, then dust with pumpkin pie spice.
Cooling and Storage Tips
Let the loaf cool before slicing to avoid it falling apart. Remove it from the pan and cool on a rack until it’s cool to the touch, about 30 minutes.
Store the bread in an airtight container or wrapped tightly with plastic wrap. It will keep at room temperature for up to 5 days. For longer storage, freeze individual slices 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? Let me know by leaving a comment or a 5-star rating!
📖 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 grease a loaf pan with baking spray.
-
In a large bowl, stir 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 the center is set and the top is lightly browned and cracked.
Notes
- Do not overmix the batter—stir until the cake mix and pumpkin puree are combined.
- The batter can be baked in different pans; adjust baking time as needed.
- Store in an airtight container at room temperature for up to 5 days or freeze slices for up to 3 months.