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

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.

By Erin

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

Soft pumpkin bread made with just two ingredients! Incredible flavor with absolute minimal effort.

Preheat and Prep: Preheat your oven to 350°F. Generously grease an 8 to 9-inch loaf pan and set aside.
Mix the Batter: In a large mixing bowl, combine the pumpkin puree and the dry cake mix. Mix thoroughly until the dry ingredients are completely incorporated and a smooth batter forms.
Bake: 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 completely clean.
Cool and Serve: Remove from the oven and let the bread cool in the pan on a wire rack for about 30 minutes before slicing and serving.