This pumpkin bread is sure to become a fall staple in your home. This recipe is so easy to throw together and it works out beautifully every time!
I have a really easy, comforting recipe to share with you today for my favorite spiced pumpkin bread. This one will definitely become a go-to for when you want to whip up something delicious and seasonal this fall because it’s just so simple to throw together! I’ve been making this yummy quick-bread treat for a few years, but I realized recently that I’ve never shared the recipe here.
It’s basically just a variation on my favorite banana bread recipe that’s been so popular over on Pinterest, and for good reason, with everyone’s schedules getting busier and busier all the time.
We all wish we had a little more time for some cozy home baking during the cooler autumn months, but life is busy so I find recipes like this one let me enjoy making pumpkin desserts for my family on a chilly weekend afternoon without making a mess or needing to set aside hours to do it. I hope you love this one as much as I do! Here’s how to make my three-ingredient pumpkin bread, or pumpkin cake as some might call it.
Ingredients Needed for the Three Ingredient Pumpkin Bread
The fun thing about this recipe is that I actually have little “tricks” for each of the three ingredients, so you can make this a little less of a shortcut recipe without making your life more difficult if you’re in a “baking from scratch” kind of mood. Or you can just go all-store-bought for all the ingredients and keep things simple. 🙂
I love that this loaf cake gives you all the flavors of a cozy pumpkin pie without having to mess with a crust or pumpkin pie filling.
You’ll need:
- One box of spice cake mix
- Canned pure pumpkin puree (Here’s how you can easily make your own from scratch using your crock pot)
- Eggs (Or use chia seeds for a plant-based alternative)
Assembling the Three Ingredient Pumpkin Bread
Honestly, as you can probably guess, this couldn’t be easier. Just dump your three ingredients in a big bowl and whisk them together until combined. If you find that you don’t have quite enough liquid, as this is an oil-free recipe, feel free to add a couple of tablespoons of water or milk (regular or plant-based) to make things come together.
You can make your own cake mix using my recipe with all-purpose flour and add 2 tsps of pumpkin spice if you don’t have cake mix on hand. If you’re out of pumpkin spice, here’s how you can make your own with basic warming spices like nutmeg, cinnamon, and cloves that you probably already have in your pantry.
Bake your loaf until a toothpick inserted in the middle comes out clean. Allow it to rest on a wire cooling rack, then turn-out the loaf onto a cutting board and begin slicing it up once it’s fulled cooled.
Pumpkin Loaf Variations
I sometimes will bake this recipe in two smaller loaf pans and freeze one for later, but this time I used my larger ruffled loaf pan and just made one large loaf. It took a little longer to bake, but baked all the way through very nicely and made a lovely loaf with great structural integrity. I will say that the slices of pumpkin bread that came from this loaf were pretty substantial, so they’re a great serving size if you’re looking to serve something really hearty and filling to guests. I found them to be a little big for my own casual snacking, but great for fueling up before heading out to decorate your front porch for the autumn season.
The batter can also be scooped into a muffin tin with walnuts to make individual pumpkin walnut muffins, or you can use a smaller 6-cup bundt pan. This pumpkin bread is perfect as-is for a snack or to serve at brunch, but you could also add a topping of brown sugar, melted butter, vanilla, an extra teaspoon of pumpkin pie spice, and chopped pecan pieces to make something a bit more indulgent.
Here’s the full printable recipe!
This is sure to become a fall staple in your home. This recipe is so easy to throw together and it works out beautifully every time! Here's my favorite three ingredient pumpkin bread recipe.
- 1 box Spice cake mix
- 1 can Pumpkin puree
- 2 Eggs (or plant-based egg substitute)
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Preheat the oven to 350 degrees.
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Mix all three ingredients together in a large bowl until combined. Add a few tablespoons of water or milk if necessary to make the batter come together more easily.
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Pour into a large greased loaf pan or two smaller loaf pans.
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Bake at 350° for 1 hour and 15 minutes for a single large loaf pan, or 45-50 minutes for two smaller loaf pans.
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Allow to cool in the pan for about 20 minutes, then slice and serve!
MORE IDEAS LIKE THIS
- Chocolate Zucchini Cake With Cake Mix Recipe
- Foolproof Baked Apple Chips
- Dairy-Free Pumpkin Spice Coffee Creamer
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.