I am no cook, but year after year I always pull out my trusty two-ingredient pumpkin spice bread recipe. I figure that I should make it permanent and create an actual blog post for it. This recipe is a winner all-around. My kids love it and it makes great gifts for teachers or friends. When I make it, I’ll usually make a few loaves at a time. You cannot go wrong with it! I’ve also done cream cheese (dairy-free) frosting on top to make it even more decadent. I like to eat it chilled – stored in the fridge – and warmed up with margarine on top.
EASY 2 INGREDIENT PUMPKIN SPICE BREAD
INGREDIENTS
1 Can Pure Pumpkin
1 Box Duncan Hines Spice Cake Mix
DIRECTIONS
Combine cake mix with pumpkin in a large bowl. Mix thoroughly (FYI – batter will be VERY thick). Pour into baking pan sprayed with nonstick spray. Bake at 350 degrees for approximately 40 minutes, or until a knife inserted into the center comes out clean. Don’t overcook if you like more of a moist muffin type of texture, vs a dry bread. Refer to cake-mix box for pan size and approximate bake time. Sprinkle with powdered sugar. Serve warm with or without margarine or cold out of the fridge. Enjoy!
