We’re taking fall baking to the simplest place ever with this 2-ingredient Pumpkin Bread — the perfect quick treat for the season. If you love autumn flavors, this loaf is an easy addition alongside favorites like a pumpkin pie smoothie for breakfast or apple donuts for an afternoon snack. This quick Pumpkin Bread and my popular Panera-style pumpkin muffins are frequently requested in my house.
As a busy mom of three, I appreciate recipes that are fast, use pantry staples, and still taste homemade. Like my whipped pudding and pumpkin dump cake, this recipe uses a store-bought cake mix to keep things effortless without sacrificing flavor.
This is a true dump-and-mix recipe: no eggs, no oil, no milk — just two ingredients and about 40 minutes from start to finish. It’s moist, flavorful, and couldn’t be simpler.
Ingredients
- Cake mix: A spice cake mix gives the best warm, autumn flavors. In a pinch, a yellow cake mix will work. Use any brand you like; Duncan Hines is my go-to.
- Pumpkin puree: Use pure pumpkin puree (not pumpkin pie mix). Libby’s is a reliable option, but store brands work fine too.
Pumpkin Puree vs Pumpkin Pie Mix
Pumpkin puree is simply cooked, pureed pumpkin with no added sugar or spices — versatile for sweet or savory uses.
Pumpkin pie mix is sweetened and seasoned for pies, so it’s best reserved for sweeter preparations when the added sugar and spices are wanted.
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 one box of spice cake mix and a 15 oz can of pumpkin puree until just combined. Use a wooden spoon and avoid overmixing to keep the loaf tender — the batter will be thick.
Pour the batter into the prepared pan, smooth the top, and bake.
Bake for 35–40 minutes, until the center is set and the top is lightly browned and slightly craggy. Remove from the oven and let cool briefly in the pan before transferring to a rack.
Additional Pan Sizes
While a loaf pan is classic, this batter adapts well to other pans — just reduce the baking time accordingly.
- Snacking cake: Use an 8×8 or 9×9 pan and watch the bake time.
- Cake-like cookies: Drop scoops of batter on a sheet pan and bake 10–15 minutes.
- Muffins: Fill a greased muffin tin (or mini-muffin pan) and shorten the bake time for smaller portions.
Toppings
This pumpkin bread is delicious as-is, but you can dress it up before or after baking. Try these ideas:
Before baking: sprinkle pumpkin seeds, chopped walnuts, mini chocolate chips, or a tablespoon of cinnamon sugar on top.
After baking: drizzle cream cheese frosting, a chai-spice glaze, or a thin vanilla icing over cooled slices.
Serving Suggestions
My kids love this loaf warm or toasted with butter, but it works in many ways:
- Slice and toast for breakfast with butter.
- Serve with a scoop of whipped cream or pumpkin ice cream for a quick dessert.
- Crumble and mix with cream cheese frosting to make pumpkin cake pops.
- Add cubes to pumpkin overnight oats for texture and flavor.
- Layer cubed bread with yogurt and granola for a breakfast parfait.
- Make a trifle by layering cubed bread with whipped pudding and whipped cream; finish with a sprinkle of pumpkin pie spice.
Cooling and Storage Tips
Allow the loaf to cool before slicing to prevent it from falling apart. Transfer from the pan to a cooling rack and let it rest about 30 minutes or until cool to the touch.
Store cooled pumpkin bread in an airtight container or wrapped tightly. It will keep up to 5 days at room temperature, or 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)
Tried this recipe and loved it? Leave a comment or a 5-star rating — I’d love to hear your feedback!
📖 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 together the spice cake mix and pumpkin puree until just combined. Avoid overmixing. 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. Cool before slicing.
Notes
- Do not overmix; the batter should be thick and just combined.
- Adjust baking time when using different pans or muffin tins.
- Store in an airtight container up to 5 days at room temperature; freeze slices up to 3 months.