2 Ingredient Pumpkin Bread
This super easy pumpkin bread only needs two ingredients. It comes out soft and sweet.
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.
Serving: 1slice, Calories: 93kcal, Carbohydrates: 21g, Protein: 1g, Sodium: 175mg, Fiber: 0.4g, Sugar: 7g, NET CARBS: 21
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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