2-Ingredient Pumpkin Bread Made with Spice Cake Mix

We’re taking fall baking to its simplest form with this 2-ingredient Pumpkin Bread. It’s the perfect quick fall treat—moist, cozy, and ready with just a box of cake mix and a can of pumpkin. If you love pumpkin flavors for breakfast or snacks, this loaf joins favorites like pumpkin smoothies and apple donuts as an easy, family-friendly option that gets requested again and again.

As a busy parent, I appreciate recipes that use pantry staples and minimal hands-on time. Like other popular shortcuts—whipped pudding or a pumpkin dump cake—this recipe relies on store-bought cake mix to make dessert fast without sacrificing flavor.

It’s truly a dump-and-mix batter: no eggs, no oil, no milk. Two ingredients, one mixing bowl, and about 40 minutes in the oven. Simple, satisfying, and perfect for when you want a warm fall treat without a long ingredient list.

Ingredients

• Cake mix: Use a spice cake mix for warm autumn spices and the best flavor. A yellow cake mix will work in a pinch. Any brand you prefer is fine.
• Pumpkin puree: Use plain pumpkin puree (not pumpkin pie filling). A 15-ounce can is the standard size and the amount this recipe needs.

Pumpkin puree vs. pumpkin pie mix

Pumpkin puree is simply pureed pumpkin—unsweetened and unspiced. It can be used in both savory and sweet recipes and is the ingredient to use for this loaf.

Pumpkin pie mix is already sweetened and spiced, intended as a pie filling base. It can be useful in very sweet recipes, but for this bread you’ll get better, more balanced results using plain pumpkin puree.

How to make pumpkin bread with cake mix

Preheat the oven to 350°F (175°C) and grease a loaf pan with nonstick spray or butter.

In a large bowl, stir together 1 box of spice cake mix and a 15-ounce can of pumpkin puree until just combined. Use a wooden spoon or spatula and avoid overmixing—the batter will be thick and a little lumpy, which is fine.

Pour the batter into the prepared pan and smooth the top. Place the loaf in the oven.

Bake for 35–40 minutes, or until a toothpick in the center comes out clean and the top is slightly craggy and browned. Remove from the oven and let cool before slicing.

Additional pan sizes and variations

This recipe works well in other pans—just adjust the baking time.

• Snacking cake: Use an 8×8 or 9×9 pan; reduce baking time and check early.
• Soft cake-like cookies: Drop spoonfuls of batter onto a lined baking sheet and bake 10–15 minutes until set.
• Muffins: Portion into muffin cups and bake until a toothpick comes out clean; mini muffins will require less time.

Toppings

The loaf is delicious plain, but you can dress it up before or after baking.

Before baking: sprinkle with pumpkin seeds, chopped nuts, mini chocolate chips, or a light dusting of cinnamon sugar.

After baking: top with a simple cream cheese drizzle, a thin vanilla icing, or a chai-spice glaze for extra warmth.

Serving suggestions

This pumpkin bread is versatile and makes a great breakfast, snack, or dessert. Try these ideas:

• Slice and toast, then spread with butter for a cozy breakfast.
• Serve warm with a scoop of whipped cream or pumpkin ice cream for dessert.
• Crumble the loaf and mix with frosting for cake pops.
• Add cubes to overnight oats or use in a breakfast parfait with yogurt and granola.
• Layer cubed bread with pudding and whipped cream for a quick trifle.

Cooling and storage tips

Allow the loaf to cool in the pan for about 10–15 minutes, then remove it and finish cooling on a rack for 30 minutes or until just cool to the touch. Slicing too soon can cause the loaf to crumble.

Store the cooled bread in an airtight container at room temperature for up to 5 days, or freeze individual slices for up to 3 months.

Other quick dessert ideas

Recipe