Pumpkin bread is one of those comforting, old-fashioned treats that always brings a smile to my face and a warm feeling to my heart. This recipe is as simple as pie—requiring only two ingredients—and it harks back to the days when folks made the most of what they had, especially during the fall harvest season when pumpkins were plentiful. It’s perfect for those who want a quick, homemade bread without much fuss, but still want that rich, homey, pumpkin-spiced flavor that reminds one of crisp autumn days and family gatherings.
This moist and flavorful pumpkin bread pairs wonderfully with a smear of butter or cream cheese. For a delightful breakfast, enjoy it alongside a hot cup of coffee or tea. If you’re serving it for dessert, a dollop of whipped cream or a scoop of vanilla ice cream really takes it over the top. It’s also lovely served with a side of fresh apple slices or a warm bowl of spiced applesauce to keep with the autumn theme.
2 Ingredient Pumpkin Bread
Servings: 10
Ingredients
1 box Spice Cake Mix
1 can (15 oz) Pumpkin Puree
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the spice cake mix and pumpkin puree. Stir until well blended; the batter will be thick.
3. Spread the batter evenly into the prepared loaf pan.
4. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
5. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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