3-Ingredient Pumpkin Bread (Moist, Spiced, and So Easy)
When you want a warm loaf of pumpkin bread without pulling out half the pantry, this 3 ingredient pumpkin bread is the one to make.
A box of spice cake mix, a can of pumpkin, and a couple of eggs, that is all it takes. The loaf comes out deeply moist and fragrant with cinnamon, ginger, and clove, and it fills the kitchen with that just baked fall scent in under an hour.
Why This 3-Ingredient Pumpkin Bread Works
The spice cake mix carries all the leavening and the right blend of warm spices already inside the box. You skip measuring flour, baking powder, cinnamon, nutmeg, everything.
The pumpkin keeps the crumb soft and tender for days, not just a few hours. Two eggs give it enough structure without making it heavy, and the batter stirs together in one bowl while the oven preheats.
Ingredients
- 1 (15.25 oz) box spice cake mix: the base that does all the work; choose a standard size box, not the extra moist kind
- 1 (15 oz) can pumpkin puree: pure pumpkin, not pumpkin pie filling, which would throw off the sweetness and texture
- 2 large eggs: take them out of the fridge about 20 minutes before you start so they mix in more smoothly
Variations / Substitutions
- Chocolate chips: fold ½ cup into the batter for little pockets of melted chocolate in every slice
- Nuts: ½ cup chopped pecans or walnuts stirred in gives the bread a buttery crunch
- Spice booster: if your cake mix tastes mild, add 1 teaspoon pumpkin pie spice along with the dry mix
- Dairy free: most spice cake mixes and canned pumpkin are dairy free on their own, just check the box label to be sure
If pumpkin season has you in a baking mood, try my classic banana bread for another loaf that comes together fast.
How to Make 3-Ingredient Pumpkin Bread
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan. In a large bowl, stir together the 1 box spice cake mix, the 15 oz can pumpkin puree, and the 2 large eggs with a spatula or wooden spoon. Keep stirring until no dry streaks remain, about 1 minute.
The batter will be thick and a deep orange color, and the smell of cinnamon and nutmeg will hit you right away. Stop the moment everything is combined, mixing longer can make the loaf dense and tough.
Step 2: Fill the Pan
Scrape all of the batter into your greased loaf pan and use the spatula to spread it evenly into the corners. The whole process takes about 30 seconds, and the surface should look fairly smooth and slightly glossy.
Tapping the pan gently on the counter a few times knocks out any big air pockets that could leave holes in the finished bread.
Step 3: Bake the Loaf
Slide the pan onto the middle rack and bake for 50 to 60 minutes. The bread is done when a toothpick poked into the center comes out clean or with just a few moist crumbs clinging to it.
After about 40 minutes your kitchen will smell like a pumpkin pie with extra spice. The top will rise high and crack a little down the middle, and the crust will turn a deep golden brown.
Step 4: Cool and Slice the Bread
Let the loaf rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once it is cool, slice it into thick pieces with a serrated knife.
The crumb stays soft and orange all the way through, and the slices hold their shape for a butter swipe or a quick toasting later.
Tips for the Best Loaf
- Test for doneness by touch as well as a toothpick. Press the center gently, if it springs right back without leaving a dent the loaf is ready.
- Using an 8×4 inch pan instead of a 9×5 makes a taller loaf with a tighter crumb. Add 5 to 10 minutes to the bake time and still check with a toothpick.
- If you only have a yellow or white cake mix on hand, stir 2 teaspoons of pumpkin pie spice into the dry mix before adding the pumpkin and eggs.
- For a crackly, sugar crusted top, sprinkle a thin layer of granulated sugar over the batter just before it goes into the oven.
Bake times by pan:
| Pan size | Time |
|---|---|
| 9×5-inch loaf pan | 50-60 mins |
| 8×4-inch loaf pan | 55-65 mins |
Storing and Keeping It Fresh
- Refrigerate: Once fully cooled, wrap the loaf tightly in plastic wrap or store slices in an airtight container. It stays moist at room temperature for 3 days, or in the fridge for 5.
- Reheating: A slice warmed in the microwave for 10 seconds brings back the fresh from the oven softness, and a quick toast adds a crispy edge.
What to Serve with Pumpkin Bread
Hot black coffee cuts through the sweetness of the bread and the slight bitter notes make each bite taste more spiced. A thick schmear of cream cheese on a cold slice gives you a tangy counterpart to the pumpkin and cinnamon.
Frequently Asked Questions
Can I make these into muffins?
Yes. Divide the batter into a greased or lined 12 cup muffin tin and bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean.
Can I freeze pumpkin bread?
Absolutely. Wrap the cooled loaf tightly in plastic wrap and then a layer of foil, or place slices in a freezer bag. Freeze for up to 3 months and thaw overnight at room temperature.
My bread sank in the middle, what went wrong?
It most likely needed a few more minutes in the oven. Opening the door too early to check can also cause the center to collapse before the structure sets, so wait until the 50 minute mark before the first check.
Do I need to add oil or water like the box directions say?
No. The pumpkin replaces the fat and liquid, so skip the instructions on the box entirely and only use the ingredients in this recipe.
3 Ingredient Pumpkin Bread Recipe
Ingredients
Method
- Preheat oven to 350°F and grease a 9×5 inch loaf pan. Stir together spice cake mix, pumpkin puree, and eggs in a large bowl until just combined, about 1 minute.
- Spread the batter evenly into the prepared pan and tap it lightly on the counter.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Slice and serve.
