Easy 2 ingredient pumpkin bread with spice cake mix recipe is a delicious dessert or breakfast. You can add chocolate chips to this moist pumpkin bread or enjoy as is with a glass of milk or coffee in the Fall or year round.
Ok so I am pretty obsessed with cake mix recipes of all kinds, make them all the time. Pumpkin chocolate chip bread with spice cake mix is just one of our favorites. And yes I love that we can make it year round! The base two ingredients can be enjoyed as is or amped up with nuts or dried cranberries too.
This is just one of the cake mix hacks we have here on our site, and it is a good one. You don’t have to use this flavor of mix if you can’t find it or want to compare others. You could use white or even gingerbread for a different duo but this one seems to be the favorite amongst everyone.
With that said you may have seen another version that is 3 ingredients vs. 2. I have tried both, the first adding 1 egg into the batter and that is a great variation too which comes out a bit lighter but both are wonderful.
This is basically how to make cake mix better. I mean it is not like we don’t like this made as is directed on the back of the box but it’s ehhhhh really. It is much more moist if you add something else into the mix. It literally tastes semi-homemade with very little effort since the leavening agents, flour and other ingredients are already in the bag + contents in the can and you are set to bake!
Ingredient Notes
All you need is a can of pumpkin puree or you could make homemade pumpkin puree and use 15 ounces of that instead, and a box of spice cake mix. You just fold those together and that is your batter!!
What can you can add to pumpkin bread?
You could fold in a few or one extra. For us semi-sweet chocolate chips is kinda’ a must. It does add a bit more sweetness and just makes it more yum.
Dried cranberries we have done with our pumpkin cranberry bread (that one was homemade, but just as good in this one). Crushed nuts are a favorite for some, I am a no nuts in sweet breads kinda’ gal myself.
You could dice up some fruit and add it in like our pumpkin apple bread, makes it really moist but once again stick to 3/4 of a cup and cut finely. Another idea to add moisture would be to add some raisins in there too. We do this with bran muffins and it works quite well.
How Long to Bake Pumpkin Bread with Spice Cake Mix
In a loaf pan you are going to want to preheat the oven of course first and then bake for 35-40 or just until toothpick comes out mostly clean. You do NOT want to bake too long as you want it to remain as moist as possible from the end to the middle pieces.
When done run a knife along edges to make sure it is not stuck. Use potholders to lift pan and gently flip over on to other pot holder. Set on a cooling rack.
Muffin Bake Time
Here we used a 9×5″ standard loaf pan to make one to slice up and serve. If you wanted to bake half the time and already be in individual servings I would follow our 2 ingredient pumpkin muffins directions for timing instead. Same recipe, slightly different temperature and takes only about 20 minutes.
Tips
You don’t want to over-bake it!! To avoid this set oven to minimum bake time. Use a toothpick and insert into center. You want there to be moist crumbs attached, not dry, not with wet batter. Then leave in pan no longer than 5 minutes. If you leave it in the pan it will continue baking and become more dry.
Your best bet is to line pan with parchment paper at the beginning so you can lift it out immediately and set on a cooling rack to cool before slicing.
Pumpkin Bread with Spice Cake Mix Recipe
Equipment
- 1 9×5 loaf pan
- 1 Bowl
Ingredients
- 1 box spice cake mix
- 1 can pumpkin, puree, 15 oz.
Instructions
- Preheat oven to 350 degrees F. Spray inside of a loaf pan with non stick spray, or better yet line it with parchment paper so it is easier to lift out when done.
- In a bowl blend together can of pumpkin puree with spice cake mix dry mix. Make sure all dry bits are incorporated. If you want to add crushed nuts or chocolate chips use 3/4 of a cup, fold that in.
- Pour batter into pan and smooth out so it is the same thickness all the way across and bakes evenly. Bake for 35-40 or just until toothpick comes out mostly clean with moist crumbs attached, check often beyond 35 minutes as you want it to not overbake and dry out.
- When done run a knife along edges to make sure it is not stuck to lift out, or lift out with parchment paper. Set gently on a cooling rack to cool before slicing. If you leave it in the pan it will continue baking and become more dry.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
You want to wait until your leftovers have completely cooled and are at room temperature first. Then wrap in foil and slide into a freezer bag.
Leave on your countertop, not the fridge, to stay as moist as possible. The exception to that is if you added fresh fruit bits inside like apples, then keep in the fridge.
You want to put your slice or muffin on a microwave safe plate with 1 tsp of butter on top. Heat for 30-45 seconds until butter melts and soaks into the quick bread to keep it moist until warmed to your liking.
Yes and we have the instructions for that below! You will be surprised at how close to homemade you can make pumpkin bread with spice cake mix.
Hey..can you use cake mix that has pudding in the mix
Should work just fine
Craved pumpkin bread, tis was amazing!
Moist and delicious! No one can tell it’s a box mix! Thanks!
Love the combination of ingredients here. So delicious.