This is a very easy pumpkin bread is just 2 ingredients. It doesn’t need eggs, butter or oil. The bread comes out soft and sweet. The batter takes only about 5 minutes to prepare and doesn’t even require a mixer.
I love making pumpkin bread this time of year and this is the easiest sweet pumpkin quick bread I’ve ever made. It’s perfect for when you don’t have a lot of time but are craving freshly baked pumpkin bread. You only need two items to make this bread.
Ingredients
- Pumpkin Pie Mix
- Self-Rising Flour
Pumpkin Pie Mix: This recipe uses canned pumpkin pie mix. Be careful not to confuse this with canned pumpkin puree. Canned pumpkin is just pure pumpkin puree. Canned pumpkin pie mix is pumpkin puree that is already mixed with sugar, water and pumpkin pie spices. The reason this bread needs so few ingredients is because it is using the spices and sugar already added to the pumpkin pie mix. If you only have pumpkin puree available, try my 2 ingredient pumpkin bread rolls.
Self-Rising Flour: Self-rising flour is all purpose flour that is already pre-mixed with baking powder and salt. I like using self-rising flour because it saves a few extra steps of ingredients you need to add. If you don’t have self-rising flour, you can make your own by mixing all purpose flour with baking powder and salt. I share the exact amounts in the recipe notes.
Bread Texture and Sweetness
While I love a classic pumpkin bread, I’ve always felt that it’s not really bread. It’s more like cake baked in a loaf pan. This bread I’m sharing is soft like cake bread but with chewy edges, similar to traditional bread. I love that it is a blend of both because it actually feels like I’m eating bread and not just cake baked in a loaf pan.
The bread is sweet but not as sweet as most pumpkin quick breads. Classic pumpkin bread is as sweet as cake. Most sweet yeast breads I’ve had are sweet but not cake-like sweet and this bread has a similar level of sweetness.
How to Make Pumpkin Bread
Add the pumpkin pie mix and flour into a large mixing bowl. Whisk until no flour lumps remain. The batter is then ready to be poured into a loaf pan and baked. That’s it! You’ll have a loaf of fresh, soft pumpkin bread in about an hour.
More Pumpkin Recipes
- 2 Ingredient Pumpkin Bread Rolls
- 2 Ingredient Pumpkin Donuts
- Easy Pumpkin Cake (No eggs, butter or milk)
2 Ingredient Pumpkin Bread
Ingredients
- 1 (15 oz/425 g) can pumpkin pie mix
- 1 1/2 cups (188 g) self-rising flour
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper.
- Add pumpkin pie mix and flour to a large mixing bowl. Use a spatula to fold the flour into the pumpkin until flour is fully incorporated. Use a whisk to stir until no flour lumps remain. Pour batter into prepared pan.
- Bake for about 40 minutes or until bread is done. When you apply light pressure to the surface of the bread it should bounce back. A toothpick inserted should also come out mostly clean. Let bread cool fully before cutting and serving.
Notes
- Please note, this recipe makes a small loaf. The bread does not rise that high (it rose to about 2/3 of the way up on my loaf pan). I did try making 1.5 times the recipe to get a thicker, taller loaf, but the bread didn't bake all the way through.
- The bread is sweet but not as sweet as your typical pumpkin cake bread. Because it is a bread I didn't want to make it as sweet.
- The texture of this bread isn't quite the same as classic pumpkin bread. It is very soft like pumpkin cake bread but it also has some chewiness around the edges like regular (yeast) bread. See post for more details.
- To make your own self-rising flour, combine 1 and 1/2 cups all purpose flour, 2 and 1/4 teaspoons baking powder and 3/8 tsp salt. Whisk until thoroughly and evenly combined.
- I used Farmer's Market Organic Pumpkin Pie Mix.* Libby's also has a canned pumpkin pie mix.
- I used Lily's self-rising flour*
- I used Good Cook 8 x 4 inch loaf pan.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Thhis bread did not rise at all. I ended up throwing the whole thing away. Not sure what went wrong.
Did you use self-rising flour?
I’m writing this as I prepare to make for the second time! This bread is sooo good. It’s so moist and all the lovely pumpkin pie flavors shine through, it feels so holiday festive. I like it especially toasted and buttered served with coffee or tea. This bread and your yogurt bread will probably keep me away from grocery store bread. I’m very grateful for your lovely site. I plan on trying your biscuit and cookie recipes before the end of the month. The recipes are so easy yet pack a big punch! Thank you so much!!
We’re so glad you love the recipes!
I was able to eat a bite of it with butter, but it has no flavor at all. If you can get the baking time down so it is done all the way through, the dough seems promising as a base. I’m going to try again adding 1/8 tsp allspice, 1/8 tsp cinnamon, 1/8 tsp nutmeg, 1/2 cup stevia baking blend, and a pinch of salt.
Did you use pumpkin puree? The recipe calls for canned pumpkin pie mix (or filling) which has the puree plus sugar and spices. If you use plain puree the bread will be very bland.
I am trying this for the first time. I added some vanilla then for the top I sprinkled a little sugar and sea salt.
Those sound like great additions!
I love to try the 2-3 ingredient desserts. So easy.
I made this pumpkin bread, it tasted good.
But was a little dry for my taste.?
It shouldn’t be dry. You may have added too much flour or baked it a little too long
This look’s so yummy, I will have to definitely try this recipe.
We hope you enjoy it!
I love easy,simple, delicious recipes! ?????? Thanks ?
You’re welcome!
I LOVE your two, three, ingredient recipes!!
But I live in NM, elevation 10,000 feet and notice you never mention high altitude changes.
Are they not needed on your recipes?
You likely will need to make adjustments for high-altitude baking. I don’t live in high altitude so without testing it out, I don’t know the adjustments that need to be made.
Unfortunately, here in the UK, we don’t do prepared pumpkin pie mix OR pumpkin purée so they’re not easily found. A list of ingredient quantities, to use instead would be handy for folk like me. Thanks
Sorry we don’t have those adjustments for you – have you tried looking online for canned pumpkin pie mix? Maybe it’s easier to find that way.