Let’s be honest: fall can be magical… and also totally overwhelming. Between school pickups, meal prepping, a calendar full of “fun family activities” (that somehow involve more work than fun), and trying to get dinner on the table before 8 p.m.—who really has time to bake from scratch?
But you do want the smell of pumpkin spice wafting through your house. You do want to be the mom/friend/aunt who shows up with a homemade treat. And you really want a sweet snack that doesn’t leave your kitchen looking like a flour-covered war zone.
That’s exactly why I can’t stop talking about this Two-Ingredient Pumpkin Bread.
It’s the baking equivalent of yoga pants: comfy, effortless, and always makes you feel like you’ve got it together—even when you don’t.
And here’s the kicker: this little miracle loaf is not only delicious and moist, it’s also dairy-free, easily made gluten free, and wildly versatile. Yes, it’s fall’s easiest baking win—and it’s about to become your new favorite recipe.
Why You’ll Love This Two-Ingredient Pumpkin Bread
Let’s do a quick vibe check. Are you…
-
Tired of over-complicated recipes with 18 ingredients?
-
Trying to feed picky eaters without making five different dishes?
-
Looking for a sweet treat that won’t derail your day (or your kitchen)?
-
Just craving something warm and cozy with your coffee?
This pumpkin bread two ingredients combo checks all the boxes:
Moist, soft texture without any eggs, butter, or oil No fancy equipment needed (just a bowl and a spoon!) Budget-friendly and pantry-ready Bakes in under an hour Works as muffins, mini loaves, or even cake bars Easily adapted for gluten-free diets
And the best part? You’ll feel like an absolute rockstar when you serve this to your family, coworkers, or that one neighbor who always brings Pinterest-perfect desserts to the block party.
Ingredients (Just Two, I Promise)
-
1 box of spice cake mix
(I’ve used Betty Crocker, Duncan Hines, even store brands—they all work beautifully!) -
1 can (15 oz) pumpkin purée
Make sure it’s 100% pure pumpkin, not pumpkin pie filling (which has added sugar and spices).
That’s it. No eggs. No oil. No milk. No drama.
How to Make Two-Ingredient Pumpkin Bread
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix together the spice cake mix and pumpkin purée in a large bowl. Stir until smooth. The batter will be thick—that’s totally normal!
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly.
Bake for 40 to 45 minutes. The top should be set and a toothpick inserted in the center should come out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm or at room temperature. Fall feels: activated. 
Optional Mix-Ins & Toppings
Think of this bread as your blank pumpkin-y canvas. You can totally enjoy it as-is, but if you want to add a little flair, try:
-
½ cup chocolate chips – semisweet or dark are best.
-
⅓ cup chopped nuts – pecans or walnuts add great crunch.
-
Cinnamon sugar sprinkle – mix 1 tbsp sugar + ½ tsp cinnamon, and sprinkle on top before baking.
-
Cream cheese glaze – combine 2 oz cream cheese, ¼ cup powdered sugar, 1–2 tsp milk, and drizzle over cooled loaf.
-
Dried cranberries or raisins – stir in ⅓ cup for a little tart sweetness.
Want more creative ways to level-up fall desserts? You’ll love our Pumpkin Spice Latte Brownies or Maple Walnut Coffee Cake—because cozy should always taste this good.
Turn It Into Muffins, Cake Bars & More
This batter is a chameleon—it adapts beautifully to different baking formats. Here’s how:
Muffins
-
Scoop into lined muffin tins, about ¾ full.
-
Bake at 350°F for 18–22 minutes.
-
Makes about 12 standard muffins.
Cake Bars
-
Spread into a greased 8×8 or 9×9-inch square pan.
-
Bake for 30–35 minutes.
-
Cool completely, then slice into squares.
Mini Loaves
-
Divide between two mini loaf pans.
-
Bake for 30–35 minutes.
Perfect for gifting—or hoarding for yourself (no shame here!).
Tips for the Best Pumpkin Bread
Even though this recipe is nearly foolproof, here are a few tips to help it really shine:
-
Don’t overmix. Stir until just combined for the best texture.
-
Use parchment for easy cleanup. Especially with muffins or loaf pans.
-
Add a pinch of salt. It brings out the pumpkin flavor and balances sweetness.
-
Want it fluffier? Add 1–2 eggs to the batter for a more cake-like result.
-
Make it vegan. Skip the eggs, and it’s totally plant-based!
Gluten Free Pumpkin Bread: Yes, You Can!
Going gluten free? No problem! All you need to do is:
-
Use a gluten-free spice cake mix.
-
Brands like King Arthur, Pillsbury, and Simple Mills have great options.
Follow the same instructions as the original recipe. The texture may be slightly different—gluten-free mixes can run a little drier—but the flavor is still fall perfection. Tip: Add 1 tbsp of almond milk or oil if it seems too thick.
How to Store, Freeze, and Reheat
At Room Temperature:
Wrap tightly in foil or plastic wrap. Keeps for up to 3 days on the counter.
In the Fridge:
Store in an airtight container for up to 5–6 days.
Freezing:
Slice the cooled loaf, wrap individual slices in plastic wrap, and store in a freezer-safe bag. Reheat a slice in the microwave for 30 seconds to relive the magic.
Want a detailed freezer guide? Check out our post on How to Freeze and Reheat Baked Goods.
A Little Backstory: How This Recipe Saved My Week
A few years ago, I had one of those weeks. You know the kind—appointments back-to-back, the house in chaos, and no clean clothes except Halloween pajamas from last year.
I promised my kids we’d bake something “fun and fall-ish.” They were bouncing off the walls with pumpkin spice expectations, and I? I had nothing but a box of cake mix and a lonely can of pumpkin.
I sighed. I stirred. I hoped.
And then—magic.
The smell that came out of the oven? Pure cozy. The texture? Soft, rich, and perfectly spiced. The kids? Happy and sticky. My husband? Asked if I bought it from the bakery.
That night, we all sat on the couch, eating warm slices with our fingers, laughing, and watching “Hocus Pocus.” It wasn’t just a recipe—it was a little pocket of peace in the middle of the madness. And I’ve been making it ever since.
FAQs: Because You’ve Got Questions
Can I use yellow or vanilla cake mix instead of spice cake?
You can, but the flavor won’t be as rich. Add 1 tablespoon of pumpkin pie spice to mimic the spice cake flavor.
Is this recipe vegan?
Yes! The two-ingredient version has no eggs, dairy, or animal products. Just check your cake mix label to be sure.
Can I double the recipe?
Absolutely! Make two loaves and freeze one for later—or keep both. No judgment.
How many calories per slice?
Roughly 180–200 calories per slice (based on 10 slices). Varies slightly by cake mix brand and any add-ins.
Can I make this with fresh pumpkin purée?
Sure! Just make sure it’s not too watery. If it’s homemade, blot it with paper towels to reduce moisture.
Can kids help make this?
Definitely! This is a perfect beginner recipe for little bakers—minimal mess, no raw eggs, and super satisfying to stir and scoop.
What goes well with pumpkin bread?
-
A hot chai latte
-
A pat of butter or vegan spread
-
A drizzle of maple syrup
-
Vanilla yogurt and a sprinkle of granola for a sweet breakfast
Related Recipes to Try Next
If you’re loving this pumpkin energy, here are more cozy recipes to try:
Need more fall-friendly ideas? Browse our full brownies Collection for hearty, comforting meals and sweet treats.
Final Thoughts: This Bread is More Than Just a Recipe
In a world where everything feels rushed and overcomplicated, this Two-Ingredient Pumpkin Bread is a gentle reminder that simple can be wonderful.
It’s not just a loaf of bread—it’s a moment of calm. A warm slice shared with your kids before school. A little pick-me-up with your afternoon coffee. A way to say “I made this” without having to spend your whole day in the kitchen.
So go ahead—grab that box of cake mix, pop open that can of pumpkin, and treat yourself to something cozy, delicious, and so easy.
Because you deserve a win this week.