Two-Ingredient Pumpkin Bread


Let me tell you, with Thanksgiving just around the corner, I swear that there has been pumpkin madness every where that I go. Pumpkin Spice Lattes at Starbucks. Pumpkin flavored Chobani at Ralphs. Pumpkin pie Clif Bars?! November is literally the month that every company gets to bust out their long-awaited pumpkin flavored goodie.

So I obviously want to make something pumpkin flavored for Thanksgiving and I found canned pumpkin on sale at the grocery store and (not so guiltily) bought four cans. With so many ideas, what kind of pumpkin creation should I make? Well, right next to the canned pumpkin was all of the cake mixes and I thought, YES pumpkin bread! I bought two boxes of Duncan Hines Spice Cake mix because they also happened to be on sale for a dollar each. That math isn’t too hard….two pumpkin cakes for $4? You don’t have to be a broke college student to enjoy that deal.

Serving Size: 1 (9×5) loaf, 2 mini loaves, or 12 muffins


  1. 1 box Duncan Hines Spice Cake Mix
  2. 1 (15oz) can of canned pumpkin (NOT pumpkin pie mix)
  3. Pecans (Optional)


  1. Preheat the oven to 350F
  2. Mix the cake mix and canned pumpkin together until well combined.
  3. Pour the batter into either the prepared loaf pans or muffin pan. If you want, sprinkle a few pecans on top and bake until toothpick comes out clean.
Muffins: 17-20 minutes
Regular loaf: 22-25 minutes
Two mini loaves: 20-24 minutes

Note that this recipe DOES NOT call for the eggs, water, and oil mentioned on the back of the spice cake mix box. Do not be tempted to add them in! This recipe doesn’t need it…I promise this cake will be moist enough on it’s own. Enjoy!


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