Two Ingredient Pumpkin Bread

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 Two Ingredient Pumpkin Bread- Soft pumpkin bread made with just two ingredients! 

Fall = Pumpkin Season! 🧡

Your Two Ingredients

• Cake mix
• Pumpkin puree

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Recipe Notes

• Pumpkin: Be sure you use pumpkin puree.  Do not use pumpkin pie filling
• Cake Mix: You can use any brand/flavor cake mix for this bread.  Vanilla, yellow, white or a spice cake works best.  Stick with a standard size (15-18 oz) box for the recipe to work. Also, you will only need the dry mix.  Do not make the cake batter!
• Storage: Keep any leftovers in a covered container/storage bag.  It doesn't need to be put in the fridge, unless the weather in your area is really hot/humid.
• Freezing: Yep, you can freeze this! Let it cool completely, then, store in a freezer safe, covered, storage container/bag. It will be good for a couple of months.

linking up and weekend potluck

Two Ingredient Pumpkin Bread

By Erin

Prep: 15 mins Cook: 40 mins Yield: 8 slices

Soft pumpkin bread made with just two ingredients! 

Ingredients

• 15 oz can pumpkin puree
• 1 standard size box cake mix (yellow, butter, or spice cake mix)

Instructions

1. Preheat your oven to 350°F. Grease an 8 to 9-inch loaf pan and set aside.
2. In a large mixing bowl, combine the pumpkin puree and the dry cake mix. Mix thoroughly until the dry ingredients are completely mixed. 
3. Spread the batter evenly into your prepared loaf pan, smoothing out the top. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
4. Remove from the oven and let the bread cool in the pan on a wire rack for about 30 minutes before slicing and serving.