This Easy 3-Ingredient Pumpkin Bread is a game-changer for busy bakers! With just a box of spice cake mix, canned pumpkin, and eggs, you can whip up a moist and flavorful bread in no time. It’s the perfect fall treat, bursting with warm spices and pumpkin goodness.
Whether you’re hosting a cozy gathering or just craving a quick homemade dessert, this recipe will save the day without compromising on taste or texture.
Kitchen Equipment Needed
- Mixing bowl
- Whisk or electric mixer
- 9×5-inch loaf pan
- Non-stick cooking spray
- Cooling rack
Ingredients
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3 large eggs
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
- Mix Ingredients: In a large mixing bowl, combine the spice cake mix, pumpkin puree, and eggs. Stir until well combined and smooth.
- Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before slicing.
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Nutrition (Per Serving, Approx.)
- Calories: 180
- Protein: 3g
- Fat: 5g
- Carbohydrates: 30g
- Sugar: 15g
Expert Tips
- Add Mix-Ins: Stir in 1/2 cup of chocolate chips, chopped nuts, or dried cranberries for added texture and flavor.
- Loaf Pan Alternative: Use a muffin tin for individual pumpkin muffins; bake for 18–22 minutes.
- Moisture Tip: Avoid overbaking to keep the bread moist and soft.
FAQs
Can I use a different cake mix flavor?
Yes, yellow or white cake mix works too, but the spice cake mix adds the best flavor for fall.
Can I make this recipe vegan?
Absolutely! Replace the eggs with 1/4 cup unsweetened applesauce or 3 tablespoons of aquafaba per egg.
How should I store leftover pumpkin bread?
Wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 2–3 days or in the refrigerator for up to a week.
Storing & Reheating
- Storing: Keep leftovers in an airtight container at room temperature or in the fridge.
- Reheating: Warm slices in the microwave for 10–15 seconds to bring back their fresh-baked texture.
Substitutions & Variations
- Gluten-Free: Use a gluten-free spice cake mix.
- Pumpkin Pie Spice: If you can’t find spice cake mix, use yellow cake mix and add 2 teaspoons of pumpkin pie spice.
- Mini Loaves: Divide the batter into mini loaf pans for giftable treats; adjust the bake time to 25–30 minutes.
Easy 3-Ingredient Pumpkin Bread With Spice Cake Mix
Equipment
- - Mixing bowl
- - Whisk or electric mixer
- - 9x5-inch loaf pan
- - Non-stick cooking spray
- - Cooling rack
Ingredients
- - 1 box 15.25 oz spice cake mix
- - 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- - 3 large eggs
Instructions
- **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
- **Mix Ingredients:** In a large mixing bowl, combine the spice cake mix, pumpkin puree, and eggs. Stir until well combined and smooth.
- **Transfer to Pan:** Pour the batter into the prepared loaf pan, spreading it out evenly.
- **Bake:** Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before slicing.
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