Get the Recipe: Easy Pumpkin Bread
This easy pumpkin bread is soft, fluffy and deliciously spiced! It is made from only two ingredients. This recipe is the easiest and comes out so tasty!
Ingredients
- 15 ounces canned pumpkin purée
- 1 box spice cake mix or pumpkin bread mix, about 15 ounces
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper or heavily spray with nonstick spray.
- In a mixing bowl, add pumpkin purée and spice cake mix. Do not prepare cake mix as written. Just add the powder.
- Then, mix together. Batter will be thick.
- Spread into lined bread pan.
- Bake for 38 to 42 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool before slicing.
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- This recipe works well with spice cake mix or pumpkin muffin mix.
- Do not prepare the cake as written on the box. There is no need to add eggs, oil, or anything else.
- Use gluten free cake mix for gluten free.
- Look for a cake mix or muffin mix that is about 15 ounces. While 15 ounces is ideal, this recipe can be made with 13 ounce mixes.
- The batter will be thick.
- Feel free to add in chocolate chips, chopped nuts, or any other mix ins.
- Bake until toothpick inserted comes out clean. Do not over bake.
- Store bread covered at room temperature for up to 3 days.
- Bread freezes well.
- Nutrition facts were calculated using the Paleo Nut pumpkin mix as seen in photos.
Calories: 181kcal, Carbohydrates: 24g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 141mg, Potassium: 330mg, Fiber: 3g, Sugar: 9g, Vitamin A: 8275IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 4mg