What happens when you’re obsessed with finding few-ingredient recipes?

You start to get creative and make amazing things.

I’ve been filling my Master Post of 5-ingredient recipes, and it’s expanded from just dinners to a little bit of everything.

I get overwhelmed easily, so cooking meals with very few ingredients really helps. Anyone else with ADHD that can barely function sometimes?

Desserts are no exception, and I love taking a couple of pre-packaged items and turning them into something delicious.

This 2-ingredient pumpkin bread is an AMAZING Fall favorite that’s put together with just a few minutes of prep. You just need boxed cake mix and a can of pumpkin!

Scroll down to get to the recipe card, or keep reading for a few extra tips!

Is this bread healthy?

Listen, I’m not going to pretend that this is anything other than bread-shaped cake. I’m a Nutrition Coach, so I encourage others to practice a healthy lifestyle. But that doesn’t mean we can’t enjoy sweet treats!

If you’re looking for a more nutritious and homemade pumpkin bread recipe, you can head right on over here. But I’m treating this strictly as a dessert- and easy to make, too!

What kind of cake mix do you need?

Honestly, spice cake seems to be most popular. Most likely because those spices go great with pumpkin to create those Fall flavors. But you can always experiment and see what cake mixes taste good:

• Chocolate cake mix
• White cake mix
• Yellow cake mix (Which is what I used)
• Carrot cake mix

Can these be made into muffins instead?

I’ve done this before, and it works out great! You can make regular muffins or mini muffins, depending on what your family likes.

Just put muffin liners in your muffin tin, or use nonstick cooking spray. And you’ll need to reduce the cooking time to 12-18 minutes, depending on the size of the muffins.

I’ve also made mini loaves in the miniature bread pan! Those take a little longer than muffins, maybe closer to 20-25 minutes.

Ingredients

1 box of cake mix (Spice cake is preferred, but I used a box of yellow cake mix here)

Can of pure pumpkin puree (Not pumpkin pie filling)

Extra additions

This recipe may have only 2 ingredients, but you can also add a few things for extra flavor!

• Chocolate chips
• Nuts
• Cinnamon or a teaspoon of pumpkin pie spice… to add more of that pumpkin spice flavor!

How to make

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the cake mix and canned pumpkin. It will be a very thick batter.

Pour into a greased 8×4 loaf pan and bake for 40-45 minutes until a toothpick comes out clean in the center of the bread.

Let cool for 10 minutes, then transfer to a wire rack to cool completely.

Place on a cutting board and cut into 8 slices.

How to store

Once the leftover pumpkin bread has come to room temperature, you can store it in a gallon-size Ziploc bag or a large airtight container.

Store on the counter for 1-2 days, or keep in the fridge for 5-7 days.

More 5-ingredient recipes

Looking for more meal ideas that have 5 or less ingredients? Check out my Master Post that gets updated regularly!

This 2-ingredient recipe is a game changer for a quick afternoon snack or delicious treat. And you don’t have to wait for pumpkin season: You can enjoy this any time of year! Especially with a nice cup of coffee or cup of tea.

Print the recipe card below: