I thought pumpkin bread required a whole list of ingredients until my neighbor shared this recipe with me. Turns out, you can make a perfectly good loaf with just two things sitting in your pantry right now.
Most pumpkin bread recipes call for flour, eggs, oil, spices, and a bunch of other stuff. This version skips all that fuss. It’s the kind of recipe that saves you when you’re craving something homemade but don’t want to run to the store or dirty half your kitchen.
Why You’ll Love This Pumpkin Bread
- Only two ingredients – You literally just need a box of spice cake mix and a can of pumpkin puree – it doesn’t get easier than that!
- Quick and simple – No measuring multiple ingredients or complicated mixing techniques. Just dump, stir, and bake for fresh homemade bread in about an hour.
- Perfect fall flavor – The spice cake mix already has all the warm spices you want in pumpkin bread, so you get that cozy autumn taste without buying a dozen different spices.
- Great for beginners – Even if you’ve never baked bread before, this foolproof recipe will give you confident results every time.
- Pantry-friendly – Both ingredients have a long shelf life, so you can keep them on hand for whenever a pumpkin bread craving hits.
What Kind of Pumpkin Should I Use?
For this super simple pumpkin bread, you’ll want to stick with canned pumpkin puree rather than trying to make your own from scratch. Look for pure pumpkin puree on the label – not pumpkin pie filling, which already has spices and sugar added that could throw off your recipe. Libby’s is probably the most common brand you’ll find, but any pure pumpkin puree will work just fine. Make sure you’re grabbing the 15-ounce can to match the recipe perfectly, and give it a good stir before measuring since the puree can sometimes separate in the can.
Options for Substitutions
This super simple recipe is pretty forgiving when it comes to swaps:
- Duncan Hines Spice Cake mix: Any brand of spice cake mix works great here – Betty Crocker, Pillsbury, or store brands all do the trick. You can even use yellow cake mix if that’s what you have, though you’ll miss out on some of the warm spices.
- Pure pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling which has added spices and sugar. If you can’t find pumpkin, you can substitute with the same amount of sweet potato puree or butternut squash puree.
- Cinnamon sugar topping: Skip this if you don’t have it on hand, or make your own by mixing 2 tablespoons sugar with 1 teaspoon cinnamon. Regular granulated sugar, brown sugar, or even a light dusting of powdered sugar work as alternatives.
Watch Out for These Mistakes While Baking
The biggest mistake with this simple pumpkin bread is overmixing the batter – since you only have two main ingredients, gentle folding is all you need to combine the cake mix and pumpkin puree until just incorporated. Another common error is not checking for doneness properly, so make sure to insert a toothpick into the center and look for just a few moist crumbs rather than wet batter. To avoid a dense, heavy loaf, resist the urge to add extra liquid like milk or oil since the pumpkin puree provides all the moisture you need. For the best texture, let the bread cool completely in the pan for at least 15 minutes before removing, as this prevents it from falling apart when you try to slice it.
What to Serve With Pumpkin Bread?
This pumpkin bread is perfect for breakfast with a hot cup of coffee or tea, and it also makes a great afternoon snack. I love spreading a little butter or cream cheese on warm slices, or you can even try it with a drizzle of honey for extra sweetness. It pairs really well with a glass of cold milk, especially if you’re serving it to kids. For a cozy fall treat, serve it alongside some hot apple cider or even vanilla ice cream if you want to turn it into a simple dessert.
Storage Instructions
Store: This pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 5 days. The pumpkin keeps it nice and tender, so it actually gets better after a day or two!
Freeze: You can freeze whole loaves or individual slices for up to 3 months. Just wrap everything well in plastic wrap and then foil, or use freezer bags. I like to slice mine before freezing so I can grab just what I need for breakfast or a snack.
Thaw: Let frozen slices thaw at room temperature for about 30 minutes, or pop them straight into the toaster from frozen. For whole loaves, just leave them on the counter for a few hours until they’re completely thawed through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 14-18 g
- Fat: 20-26 g
- Carbohydrates: 360-400 g
Ingredients
- 1 box duncan hines spice cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz, unsweetened)
- Cinnamon sugar or coarse sugar, for topping (optional)
Step 1: Prepare Loaf Pan and Oven
Preheat your oven to 350°F.
Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray to ensure an easy release, then line it with parchment paper for extra insurance.
This step helps prevent sticking and makes cleanup easier.
Step 2: Mix Pumpkin Bread Batter
- 1 box Duncan Hines Spice Cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz, unsweetened)
- cinnamon sugar or coarse sugar, for topping (optional)
In a large bowl, combine the entire box of dry Duncan Hines Spice Cake mix with the full can of pumpkin puree.
Mix until the batter is smooth and well incorporated, with no visible lumps of dry mix.
Spoon the batter into the prepared loaf pan, and smooth out the top with a spatula so the loaf bakes evenly.
If you’d like an added sweet crunch, generously sprinkle cinnamon sugar or coarse sugar over the surface of the batter.
Personally, I love adding cinnamon sugar for a fragrant, crispy topping!
Step 3: Bake and Cool the Pumpkin Bread
Place the loaf pan in the preheated oven and bake for 50-60 minutes.
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Remove the bread from the oven and let it cool in the pan for 20 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Allowing the bread to cool properly helps it set and makes slicing easier.
Perfect Two Ingredient Pumpkin Bread
Ingredients
- 1 box Duncan Hines Spice Cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz, unsweetened)
- cinnamon sugar or coarse sugar, for topping (optional)
Instructions
- Preheat your oven to 350°F. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray to ensure an easy release, then line it with parchment paper for extra insurance. This step helps prevent sticking and makes cleanup easier.
- In a large bowl, combine the entire box of dry Duncan Hines Spice Cake mix with the full can of pumpkin puree. Mix until the batter is smooth and well incorporated, with no visible lumps of dry mix. Spoon the batter into the prepared loaf pan, and smooth out the top with a spatula so the loaf bakes evenly. If you'd like an added sweet crunch, generously sprinkle cinnamon sugar or coarse sugar over the surface of the batter. Personally, I love adding cinnamon sugar for a fragrant, crispy topping!
- Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs. Remove the bread from the oven and let it cool in the pan for 20 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing. Allowing the bread to cool properly helps it set and makes slicing easier.
