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.
I have a really fun, easy recipe to share with you today for my favorite pumpkin bread recipe. 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 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 I shared years and years ago that’s still so popular over on Pinterest. We all wish we had a little more time for some cozy home baking during the cooler months, but life is busy so I find recipes like this one let me enjoy making something pumpkin-y for my family on a chilly weekend afternoon without making a mess or needing to set aside hours to do it. Hope you love this one as much as I do! Here’s how to make my three ingredient pumpkin bread.
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. 🙂
You’ll need:
- One box of spice cake mix (Or make your own cake mix using my recipe and add 2 tsps of pumpkin spice)
- Canned 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)
If you’re out of pumpkin spice, here’s how you can make your own!
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 stir 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.
I sometimes will bake this recipe in two smaller loaf pans and freeze one for later, but this time I used my larger Emile Henry ruffle 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, but I found them to be a little big for my own casual snacking.
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)
-
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.
-
Pour into a large greased loaf pan or two smaller loaf pans.
-
Bake at 350° for 1 hour and 15 minutes for a single large loaf pan, or 45-50 minutes for two smaller loaf pans.
-
Allow to cool in the pan for about 20 minutes, then slice and serve!
MORE IDEAS LIKE THIS
- Three Ingredient Chocolate Zucchini Cake
- Three Ingredient Zucchini Spice Cake
- 10 Easy Plant-Based Dessert Recipes
- Caramel Apple Cinnamon Rolls
- Plant-Based Ginger Molasses Cookies
This post contains affiliate links.