2 Ingredient Pumpkin Bread With Yellow Cake Mix

2 Ingredient Pumpkin Bread With Yellow Cake Mix

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If you’re looking for an easy and tasty fall dessert, look no further than this 2 ingredient pumpkin bread made with yellow cake mix. Not only is it incredibly simple to make, but it’s also a crowd-pleaser that will have everyone asking for the recipe. So let’s get started!

Ingredients:

  • 1 box yellow cake mix
  • 1 can pumpkin puree (15 oz)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine the yellow cake mix and pumpkin puree until well blended. Be sure to scrape the sides and bottom of the bowl to ensure all the cake mix is incorporated.
  3. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  4. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow the bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
  6. Slice and serve!

Nutritional Information:

Serving Size: 1 slice
Calories: 240
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 370mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 24g
Protein: 2g

Cooking Time:

50-55 minutes

Equipment:

  • 9×5 inch loaf pan
  • Large mixing bowl
  • Spatula
  • Toothpick
  • Wire rack
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Serving Suggestions:

This pumpkin bread is delicious on its own, but you could also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for a fall dessert or even as a sweet breakfast treat.

Variations:

Want to mix it up? Here are a few ways you can customize this recipe:

  • Add a teaspoon of pumpkin pie spice for extra flavor.
  • Stir in some chocolate chips for a tasty twist.
  • Top the bread with a streusel topping made from butter, flour, and brown sugar.

Substitutions:

If you don’t have yellow cake mix on hand, you can use white cake mix or spice cake mix instead. You can also substitute the pumpkin puree with applesauce or mashed bananas if you prefer.

Storage:

Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.

Tips:

  • Be sure to use pure pumpkin puree, not pumpkin pie filling.
  • Don’t overmix the batter – just mix until everything is well combined.
  • If the bread starts to brown too much on top, cover it with foil for the remaining baking time.

Notes:

This recipe is incredibly versatile and forgiving – feel free to experiment with different cake mixes and add-ins to make it your own!

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?
Absolutely! Just be sure to roast and puree the pumpkin until it’s smooth before using it in the recipe.

Can I use a different size loaf pan?
You can, but be sure to adjust the baking time accordingly. A smaller pan may require more time, while a larger pan may require less time.

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Can I make muffins instead of a loaf?
Definitely! Just spoon the batter into a muffin tin lined with paper liners and bake for 18-20 minutes.

Personal Thoughts:

This 2 ingredient pumpkin bread is one of my favorite fall recipes. It’s so simple to make, yet it tastes like you put in a lot of effort. The pumpkin puree makes the bread incredibly moist and the yellow cake mix adds just the right amount of sweetness. I love serving this bread with a cup of hot tea or coffee on a chilly autumn afternoon. Give it a try – you won’t be disappointed!

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