Why You Should Try This
- This pumpkin bread requires just three ingredients—canned pumpkin, a spice cake mix, and eggs—and it’s super simple to make.
- You can prepare the batter in roughly 5 minutes and it bakes into a wonderfully moist loaf.
Let’s be clear, the moment it’s September 1st, it’s officially fall—regardless of whether it’s still warm outside or not a single leaf has turned orange. I fully embrace the spirit of autumn right from the start of the month.
With the arrival of fall, I dive headfirst into all things embodying pumpkin, spice, and everything nice. It’s the season for indulging in sweet, comforting treats. Despite my increased urge to bake in the cooler months, I prefer keeping things simple, easing out of my summer relaxation mode while satisfying my cravings for autumnal delights.
This three-ingredient pumpkin bread is my go-to solution. It takes just five minutes to get the batter ready—this includes the time it takes to pop open the can and prep the pan. I usually have the batter ready even before the oven is preheated. It’s the perfect treat to transition into the fall season.
What’s great about this recipe is that it delivers all the flavor of a homemade pumpkin loaf with minimal effort. You don’t even need to use a mixer. Simply grab a can of pumpkin, a couple of eggs, a box of spice cake mix, and your enthusiasm for fall flavors, and you’re all set.
Enhance Your Pumpkin Bread
This deliciously moist and spiced bread is fantastic on its own, particularly if you add toppings like cinnamon butter or cream cheese and a splash of honey. However, it’s also very adaptable.
- If you prefer a sweeter loaf, switch out the plain pumpkin purée for pumpkin pie filling.
- You can stir in up to 2/3 cup of chocolate chips into the batter.
- Consider adding 1/2 cup of chopped, toasted pecans or walnuts for a crunchy texture.
- For a special touch, top it with a simple cream cheese frosting. Just blend 4 ounces of softened cream cheese with 2 ounces of salted butter and a dash of vanilla. Gradually mix in 1/2 cup of powdered sugar, adding more by the tablespoon until it reaches your desired consistency, and spread it over the cooled bread.
3-Ingredient Pumpkin Bread
Cook Time: 40 mins
Cooling Time: 5 mins
Total Time: 50 mins
Yield: 1 loaf
Ingredients
- 1 cup canned pumpkin purée
- 2 large eggs
- 1 (13.25 to 15.25-ounce) box spice cake mix
- Optional: Raw or demerara sugar for sprinkling on top
Method
- Preheat your oven: Start by heating the oven to 350°F. Grease an 8 1/2×4 1/2-inch or 9×5-inch loaf pan and line it with parchment paper on the bottom and two longer sides.
- Prepare the batter: Combine the pumpkin and eggs in a medium bowl and whisk them together until fully mixed. Add the spice cake mix using a rubber spatula and stir just until the dry mix is completely integrated and no streaks remain. The batter will be thick. Pour the batter into the prepared pan and smooth out the top. If you like, sprinkle a generous amount of sugar over the batter.
- Bake the bread: Place the pan in the oven and bake until a skewer or cake tester inserted into the center comes out clean, which should take about 40 to 50 minutes depending on the size of the pan.
- Cool before serving: Allow the bread to cool in the pan for 5 to 10 minutes, then use the parchment paper to lift it out and transfer it to a wire rack to cool completely. Store any leftovers, tightly wrapped, at room temperature for up to two days or refrigerated for up to four days.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
