Can I use any brand of cake mix for this easy pumpkin bread recipe?

Absolutely! While I typically use Duncan Hines , any 15.25-ounce box of spice cake mix works beautifully. I've tried it with Betty Crocker and store brands too - they all create that perfect moist pumpkin loaf texture we're after. Just make sure it's spice cake mix specifically, as this gives you those wonderful autumn flavors without any extra work.

How do I know when my 2-ingredient pumpkin bread is fully baked?

The foolproof test is the toothpick method - insert a wooden toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), your bread is perfectly done! The top should also spring back lightly when touched, and the edges might just start pulling away from the pan sides.

Can I add mix-ins to this spice cake mix pumpkin bread?

Yes! This recipe is incredibly forgiving and welcomes additions. Try ½ cup of mini chocolate chips , chopped nuts, dried cranberries , or even a swirl of Nutella. Just fold them in gently after combining the main ingredients, and don't exceed ¾ cup total mix-ins or the bread structure might suffer.

How should I store my quick pumpkin dessert for maximum freshness?

Store your cooled bread in an airtight container at room temperature for up to 3 days it actually gets more flavorful as it sits! For longer storage, wrap individual slices in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. The high moisture content from the pumpkin means it stays incredibly fresh.

2-Ingredient Pumpkin Bread Recipe

Description

This absolute game-changer 2-ingredient pumpkin bread tastes like you spent all day in the kitchen! With just a box of spice cake mix and some pumpkin puree, you’ll have the most moist pumpkin loaf ready in about an hour. Perfect for busy parents and baking beginners alike.

Ingredients

Scale

1 box Duncan Hines Spice Cake mix (15.25 ounces) – Any brand works perfectly fine
1 can pure pumpkin puree (15 ounces) – Make sure it’s pure pumpkin, not pumpkin pie filling
Cinnamon sugar or coarse sugar (optional) – For that gorgeous bakery-style top

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F
Spray one 8½ x 4½-inch loaf pan with nonstick cooking spray and line with parchment paper
In a large bowl, combine the dry spice cake mix with the entire can of pumpkin puree
Stir until just incorporated – don’t overmix! The batter will look thick and gorgeous
Spoon the batter into your lined loaf pan and smooth the top with a spatula until it’s even
If you want that bakery look, sprinkle generously with cinnamon sugar or coarse sugar
Pop it in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean
Let the moist pumpkin loaf cool in the pan for 20 minutes before removing it to a wire rack

Notes

This bread actually gets more flavorful as it sits! Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to one week. You can also freeze individual slices for up to 3 months. Try adding ½ cup mini chocolate chips or chopped nuts for delicious variations.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24g
Sodium: 350mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg