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Tuesday, October 2, 2012

Two Ingredient Pumpkin Spice Bread

The leaves are beginning to change, and temperatures are cooling.  That means it's time for pumpkins!  What better way to usher in fall than with a little pumpkin spice bread? 

I'm usually skeptical when it comes to certain recipes, particularly when it comes to baking.  Lately, however, I've been fascinated with recipes that contain only 2-3 ingredients.   I love to cook, and I love simple recipes, but some are a bit too simple.  Sometimes taste or consistency is sacrificed for ease.  Well, not with this one!   It was moist, tasty, and oh so easy! 

Pumpkin Spice Bread:
1 Package spice cake mix
1 Large (29 oz.) can of pumpkin*

Preheat oven to 350 degrees.  Mix ingredients well, until all lumps of cake mix are smoothed out.  Pour into a greased 9 x 13 inch pan.   Bake at 350 for 25-30 minutes or until a knife inserted in the middle comes out clean.  Allow to cool completely, then slice and serve with powdered sugar or cream cheese frosting. 

*I've seen some recipes that say to use the smaller can of pumpkin.  I tried it and did not care for it at all.  The batter was more like clay or putty, and it was nearly impossible to spread in the pan.  In my opinion, the larger can yielded better results. 


  1. I'll have to give this one a try.

  2. I am for sure going to try this...! Thanks! ~ Lisa

  3. You're welcome! I took this to a meeting last night, and it was a hit. Besides its simplicity, one of the best things is that it is pretty much no fat.