2-Ingredient Pumpkin Bread Magic: Easy & Irresistible

You won’t believe how easy it is to make the most delicious pumpkin bread with just two ingredients! I stumbled upon this trick when I was craving something cozy but didn’t want to drag out my entire baking arsenal. One can of pumpkin puree and a box of spice cake mix—that’s it! No eggs, no oil, no fuss. The first time I made it, my kids devoured the whole loaf before it even had time to cool. Now, it’s my go-to when I need a quick treat for potlucks or lazy Sunday mornings. Trust me, this two-ingredient pumpkin bread is a game-changer.

Why You’ll Love This Two-Ingredient Pumpkin Bread

This recipe is literally the easiest baking win you’ll ever have—here’s why it’s magical:

• Seriously foolproof: Dump two things in a bowl, mix, and bake. Even my most baking-averse friends nail this every time.
• Pantry superhero: No last-minute grocery runs. Odds are, you’ve got these ingredients gathering dust in your cupboard right now.
• Smells like fall: The cinnamon-spice aroma will make your whole house feel like a cozy sweater.
• Secretly versatile: Eat it plain for breakfast, toast slices with butter, or dress it up with ice cream for dessert.

(Pro tip: Hide a loaf for yourself—this stuff disappears fast!)

Ingredients for Two-Ingredient Pumpkin Bread

Here’s the beautiful part—you literally only need two things to make this magic happen:

• 1 can (15 oz) pumpkin puree – Make sure it’s 100% pure pumpkin, NOT pumpkin pie filling (that stuff has added sugars and spices that’ll throw everything off)
• 1 box (15 oz) spice cake mix – Any brand works! I usually grab whatever’s on sale, though I’m partial to Betty Crocker’s extra-cinnamon version when I can find it

(See why I call this the “emergency pumpkin bread” recipe? You probably have these in your pantry right now!)

How to Make Two-Ingredient Pumpkin Bread

Here’s where the magic happens—three simple steps to pumpkin bread perfection. The hardest part? Waiting for it to bake!

Step 1: Prep the Pan and Oven

First things first—grab your trusty 9×5 inch loaf pan and give it a good greasing with butter or nonstick spray. I learned the hard way that skimping here leads to heartbreak when half your bread sticks to the pan! While you’re at it, preheat that oven to 350°F (175°C). Unlike some fussy recipes, this one doesn’t need exact temperatures—just get it nice and hot before your batter goes in.

Step 2: Mix the Ingredients

Now for my favorite part—dump that whole can of pumpkin puree into a big mixing bowl (no draining needed!). Add the entire box of spice cake mix right on top. Here’s my secret: stir slowly at first to avoid a flour cloud explosion, then go to town mixing until every last dry speck disappears. The batter will look thick and fudgy—that’s exactly what you want! Resist the urge to add water or eggs—the pumpkin does ALL the work here.

Step 3: Bake to Perfection

Pour your gorgeous orange batter into the prepared pan (it’ll be about 2/3 full) and slide it into the oven. Set your timer for 45 minutes—but don’t wander too far! At the 45-minute mark, do the toothpick test. If it comes out clean, you’re golden. If not, give it another 5 minutes. Mine usually takes exactly 48 minutes—weirdly specific, but true! Let it cool in the pan for 10 minutes before slicing, or risk warm crumbly chaos (ask me how I know).

Tips for the Best Two-Ingredient Pumpkin Bread

After making this pumpkin bread more times than I can count (okay fine—at least twice a week during fall), here are my foolproof tips:

• Don’t overmix! Stir just until the dry spots disappear—overworking the batter makes it dense. A few lumps are totally fine.
• Oven quirks matter: Mine runs hot, so I always do the toothpick test early. If yours tends to be cool, you might need an extra 5 minutes.
• Customize freely: Fold in chocolate chips, chopped pecans, or even a swirl of cream cheese filling if you’re feeling fancy.
• Let it rest: I know it’s hard, but waiting 20 minutes before slicing gives the bread time to set up properly.

(Bonus tip: Leftovers make amazing French toast—just sayin’!)

Variations for Two-Ingredient Pumpkin Bread

Once you’ve mastered the basic version, try these fun twists—the recipe is practically begging for customization! Swap the spice cake mix for yellow cake mix if you want a milder flavor (just add an extra teaspoon of pumpkin pie spice). My kids go nuts when I stir in a handful of chocolate chips or walnuts right before baking. For special occasions, I’ll swirl softened cream cheese mixed with a tablespoon of sugar through the batter—it bakes up into decadent ribbons that make everyone think I slaved for hours!

Serving and Storing Two-Ingredient Pumpkin Bread

This pumpkin bread tastes best fresh from the oven (who am I kidding—what doesn’t?), but it keeps beautifully at room temperature for 3 days wrapped in foil or plastic. For longer storage, slice and freeze individual portions—just pop a frozen slice in the toaster for instant cozy vibes! Pro tip: The flavor actually gets better on day two as the spices meld.

Two-Ingredient Pumpkin Bread FAQs

Can I use fresh pumpkin instead of canned?
Totally! Just roast and puree about 1.5 cups of fresh pumpkin—but make sure it’s thick like the canned stuff. I’ve made this mistake—if your puree is watery, the bread turns gummy. Stick with canned if you’re unsure!

Why did my bread turn out dense?
Two likely culprits: overmixing (which activates too much gluten) or not baking long enough. Next time, stir just until combined and do the toothpick test religiously. Also, don’t press down on the loaf when checking—that creates a sinkhole!

Can I double this recipe?
Absolutely! I often make two loaves—one to devour and one to gift (or freeze). Just use two mixing bowls or mix in batches—trying to cram double the batter into one bowl makes a floury mess. Bake both loaves on the same oven rack for even cooking.

Nutritional Information

Just FYI—these numbers are estimates based on standard brands (your mileage may vary with different cake mixes!). Per slice: about 180 calories, 30g carbs, and 15g sugar. Not bad for something that tastes like pure pumpkin spice happiness!

Enjoy Your Two-Ingredient Pumpkin Bread!

Now go enjoy your masterpiece—and don’t forget to tell me how it turned out! Tag me with your loaf pics—I live for this stuff.

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