3 ingredient pumpkin bread is wonderfully easy to make with box cake mix and canned pumpkin puree. This favorite quick bread recipe for fall comes together in just one bowl, and is practically guaranteed to bake up the most tender, moist, and delicious loaf of pumpkin spice bread every time!
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Sweet and lightly spiced pumpkin bread is a classic fall treat. This easy 3 ingredient recipe is sure to be your favorite for making loaves of moist, tender, and flavorful pumpkin bread all season long! Also try these amish pumpkin bread and oreo pumpkin balls this fall!
The home baked sweet bread is effortless to put together in only one bowl with box cake mix and canned pumpkin. After pouring your smooth batter into a bread loaf pan, simply pop in the oven and step away.
One quick hour later and the house will smell amazingly warm and delicious! Then after briefly cooling (I know it's hard to wait - but do your best!) the loaf is ready to cut into thick slices and enjoy for breakfast, dessert, or as a yummy mid-day snack.
It is a great idea to keep the simple recipe ingredients you need on hand... Then you can bake up a loaf of pumpkin spice bread whenever you get a craving! They also make terrific hostess or holiday gifts, and are perfect to serve for a potluck or dinner party dessert.
Recipe ingredients
Pure pumpkin puree. Canned plain mashed pumpkin, without any added sugar or spices.
Spice cake mix. Choose a box cake mix from your favorite brand.
Eggs. Room temperature eggs will blend most smoothly into the batter.
How to make 3 ingredient pumpkin bread
Begin by adjusting your oven: set its temperature to 350°F. Allow it some time to warm up. While the oven is heating, you'll need to get your loaf pan ready.
Take the pan and lightly coat the inside with some butter or a non-stick cooking spray. This action helps make sure that your bread doesn't stick to the pan when you're trying to remove it later.
For the batter, you'll require a large mixing bowl. The size offers plenty of space to mix without spilling. In this bowl, add the pumpkin puree, which is a thick orange mixture made from mashed pumpkins.
I used canned pumpkin puree. Follow this with the spice cake mix, which is imbued with a blend of spices to flavor the bread.
Then, add the eggs to the mixture. These will act as a binding agent for all your ingredients. Using a spatula or a large spoon, blend these ingredients until they meld together into a smooth batter with no lumps.
Once your batter is ready and the oven is at the right temperature, place the loaf pan inside. Let it bake for about 50 to 60 minutes. However, remember that baking times can be different depending on the oven, so it's good to monitor it.
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A reliable way to check if your bread is done is the toothpick test: insert a clean toothpick or a thin skewer into the heart of the bread. If it comes out clean without any wet batter clinging to it, then your bread is perfectly baked. If not, allow it a few more minutes in the oven.
After the baking process, take the bread out of the oven using oven mitts to protect your hands. Let the bread rest and settle in its pan for about 10 minutes. This brief relaxation time makes it simpler to remove the bread without it crumbling.
Gently transfer the bread from the pan to a wire rack, allowing it to cool from all angles. It's crucial to patiently wait until the bread has cooled down entirely before you slice and serve it, as cooling amplifies both its texture and flavor.
Variations
Roasted squash. Make this sweet bread recipe with canned or freshly cooked and mashed butternut squash.
Yellow cake mix. Spice cake mix typically includes a blend of ground cinnamon, nutmeg, and cloves. If you are not a fan of these spices you can use your preferred box yellow or vanilla cake mix.
Gluten free. For a GF-friendly bread simply use a gluten free box cake mix.
Add-ins. Make pumpkin bread even sweeter by adding any of your favorite goodies! Try folding in a handful of mini dark chocolate or white chocolate chips, butterscotch chips, chopped nuts like walnuts or pecans, or crunchy pepitas.
Frequently asked questions
Yes, these two ingredients with different names are essentially the same thing. However, do not confuse these with pumpkin pie filling. Pie filling is much sweeter and is already spiced.
Cooking the bread all the way through is key to a crumb that is moist but not soggy. If it looks like the edges are getting too browned too quickly, but the inside of the loaf is still raw, lightly cover the baking pan with foil. This will help the cooking process without burning the crust.
Quick breads typically sink when there is too much moisture in the wet:dry ingredients ratio. If you follow the recipe you should not have this problem.
Bread will often become dry and crumbly if the dough is overworked. Take care to stir the wet and dry ingredients just until combined, and do not over mix. This might mean the batter is not entirely smooth, so do not worry about any small clumps.
You do not need to refrigerate the bread for the first few days after baking. But it is a good idea to tightly wrap it in plastic (or place in an airtight container) and refrigerate for longer storage.
That's one of the many benefits to using boxed spice cake mix: This pumpkin bread is sure to be flavorful!
Storage suggestions
Store leftover bread in an airtight container or seal it tightly in plastic wrap or aluminum foil to keep it fresh. Always store in a cool, dry place, and check for mold if kept for several days due to its moist nature. If refrigerated, warm slightly before serving to improve texture.
Freezer. This 3 ingredient pumpkin bread freezes well. If you want to store it for a longer duration, wrap it tightly in plastic wrap and then in aluminum foil or a resealable freezer bag. Label with the date and store in the freezer for up to 3 months. Thaw at room temperature when ready to eat.
Expert notes and tips
- If you can't find spice cake mix, you can substitute it with a plain cake mix and add your mix of spices like cinnamon, nutmeg, cloves, and allspice.
- A lighter-colored loaf pan tends to produce more even baking, reducing the risk of over-browning the bottom and sides of the bread.
- Remember that factors like altitude, humidity, and individual oven variations can affect baking time. Always start checking a bit earlier than the mentioned time to prevent overbaking.
- Overmixing can lead to dense bread. Mix just until the ingredients are combined for a lighter, fluffier loaf.
More fall recipes
- Butterscotch pudding pumpkin bread
- Turkey liver recipe
- Turkey neck soup
- Vanilla pudding pumpkin bread
- Ninja Creami apple pie ice cream
- Ninja Creami vanilla ice cream (top your favorite pie with this vanilla ice cream!)
- Pumpkin ricotta cookies
- Turkey knuckles recipe
Hope you will like this 3 ingredient pumpkin recipe as much as we do. Please rate this recipe if you made it and leave a comment below if you have any questions or suggestions.
3 ingredient pumpkin bread
3 ingredient pumpkin bread is wonderfully easy to make with box cake mix and canned pumpkin puree. This favorite quick bread recipe for fall comes together in just one bowl, and is practically guaranteed to bake up the most tender, moist, and delicious loaf of pumpkin spice bread every time!
Ingredients
- 1 can (15 oz) of pure pumpkin puree
- 1 box of spice cake mix
- 3 eggs
Instructions
- Preheat your oven to 350°F and grease a loaf pan.
- In a large mixing bowl, combine the pumpkin puree, spice cake mix, and eggs. Stir until all ingredients are well combined.
- Pour the batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Leftovers:
Store leftover bread in an airtight container or seal it tightly in plastic wrap or aluminum foil to keep it fresh. Store in a cool, dry place.
Freezer. This 3 ingredient pumpkin bread freezes well. If you want to store it for a longer duration, wrap it tightly in plastic wrap and then in aluminum foil or a resealable freezer bag. Freeze for up to 3 months. Thaw at room temperature when ready to eat.
carolann lightcap
What size can of pumpkin puree?
Tatiana
its 15 oz