3-Ingredient Pumpkin Bread

Let’s Bake the Easiest, Coziest Pumpkin Bread of Your Life

Hey there, friend! Isla here, from BiteTide. Come on in, grab your favorite mug of coffee or tea, and let’s get ready to make your kitchen smell absolutely incredible. I’m talking about that warm, spiced, everything-is-right-in-the-world aroma that only comes from baking with pumpkin. Today, we’re whipping up a loaf of magic that is so unbelievably simple, you might not believe it until you pull it, golden and perfect, from your own oven. This is my legendary 3-Ingredient Pumpkin Bread.

Now, I know what you might be thinking. “Isla, only three ingredients? Really?” I promise you, with my hand on my favorite wooden spoon, it is not only real, but it’s also one of the most moist, delicious, and satisfying quick breads you’ll ever make. This recipe is for those days when you need a hug in food form but don’t have the time or energy for a complicated baking project. It’s for busy weeknights, last-minute potlucks, and those sudden autumn cravings that hit you like a wave. It’s the definition of my BiteTide philosophy: maximum flavor, zero fuss. So, let’s preheat that oven and turn a few simple ingredients into something truly special together.

3-Ingredient Pumpkin Bread

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• Author: islamerrick
• Total Time: 55 mins
• Yield: 8–10 slices 1x

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Description

This 3-Ingredient Pumpkin Bread is the definition of effortless baking. No mixers, no stress—just warm, cozy pumpkin flavor in every soft, golden slice. It’s perfect for fall cravings, quick brunches, or last-minute guests.

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Ingredients

Scale 1x2x3x

1 box spice cake mix (15.25 oz)

1 can pumpkin purée (15 oz, not pie filling)

2 eggs (optional for extra structure, but not required)

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Instructions

Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.

In a bowl, mix pumpkin purée and cake mix until fully combined. Add eggs if using.

Pour batter into the prepared pan and smooth the top.

Bake for 45–50 minutes, or until a toothpick comes out clean.

Cool slightly, slice, and enjoy warm or chilled.

• Prep Time: 5 mins
• Cook Time: 50 mins

Nutrition

• Calories: 180
• Fat: 3g
• Carbohydrates: 35g
• Protein: 2g

The Sweet Simplicity of Grandma’s Kitchen

This recipe always takes me right back to my grandma’s warm, always-busy kitchen. She was a wizard of “making do,” creating feasts from what seemed like thin air. I remember one crisp October afternoon when a bunch of my cousins showed up unannounced. The cupboards were looking a little bare, but Grandma just smiled, her eyes twinkling. She pulled out a lone box of spice cake mix and a can of pumpkin from the pantry. “We’ll make do,” she declared, her motto in life.

With my help (and my questionable five-year-old mixing skills), she stirred it all together in one big, yellow bowl. The scent of cinnamon and nutmeg filled the house, and by the time the bread was cool enough to slice, it felt like a planned party. We slathered thick slices with butter and sat around her table, laughing and talking. That day, she didn’t just teach me how to make a incredibly easy bread; she taught me that the heart of cooking isn’t in a long list of fancy ingredients—it’s in the joy of sharing something simple and delicious with the people you love. This pumpkin bread is a little taste of that magic.

Gathering Your Magical Trio of Ingredients

The beauty of this recipe is in its simplicity. Here’s your incredibly short shopping list, with a few of my chef-y insights to help you nail it every single time.

• 1 box (15.25 oz) spice cake mix – This is the flavor powerhouse! It’s already packed with all the warm spices like cinnamon, nutmeg, and cloves that make pumpkin bread so irresistible. Chef’s Tip: If you only have yellow or vanilla cake mix, that works too! Just add 1 tablespoon of pumpkin pie spice to the mix to get that classic autumnal flavor.
• 1 can (15 oz) 100% pure pumpkin purée – Not pumpkin pie filling! The purée is unsweetened and pure, which gives our bread its incredible moisture and beautiful color. Chef’s Insight: The pumpkin is the star here, providing all the moisture so we don’t need any extra oil or butter. How cool is that?
• 2 large eggs (optional) – Wait, Isla, I thought this was 3-ingredient? It is! The eggs are totally optional. The bread will be slightly denser and more fudgy without them, which is utterly delicious. I add them if I want a little more structure and a cakier crumb, especially if I’m taking the loaf to a gathering. It’s your call! Substitution Tip: For an egg-free version, just leave them out. It works perfectly.

Let’s Bake! Your Foolproof Step-by-Step Guide

Ready? This is quite possibly the easiest set of instructions you’ll ever follow. Let’s do this!

Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). This is the perfect temperature for a loaf to bake evenly—golden on the outside, tender and cooked through on the inside. Now, grab a standard 9×5 inch loaf pan. Grease it really well with butter, cooking spray, or—my personal favorite—give it a quick lining with parchment paper. Leaving a little overhang on the two long sides makes it a total breeze to lift the baked bread right out later. No stuck corners, no fuss!

Step 2: The Big Mix
In a large mixing bowl, simply combine the entire can of pumpkin purée and the entire box of spice cake mix. If you’re using the eggs, add them in now, too. Now, put some muscle into it! Using a sturdy spatula or a wooden spoon, mix everything together until it’s just combined and you don’t see any dry streaks of cake mix. Chef’s Hack: Don’t overmix! A few lumps are totally fine. Overmixing can lead to a tougher bread, and we want tender and soft.

Step 3: Into the Pan
Scrape every last bit of that beautiful orange batter into your prepared loaf pan. Use your spatula to smooth the top out nice and even. For a little extra sparkle, you can sprinkle the top with some coarse sugar or even a handful of chopped pecans or walnuts before baking. It adds a lovely little crunch!

Step 4: Bake to Perfection
Slide that pan into your preheated oven and let the magic happen. Set your timer for 45 minutes. The total bake time is usually between 45-50 minutes, but ovens can vary. The best way to know it’s done? The classic toothpick test. Poke a toothpick or a thin knife into the center of the loaf. If it comes out clean or with just a few moist crumbs clinging to it, it’s done! If you see wet batter, give it another 5 minutes and check again.

Step 5: The (Hardest Part) Cool Down
I know, I know. The smell is intoxicating and you want to dive in immediately. But trust me on this! Let the bread cool in the pan for at least 15-20 minutes. This allows it to set up and makes it much easier to slice. Then, use those parchment paper “handles” to lift it out onto a wire rack to cool completely. Or, if you’re like me and believe warm bread is one of life’s greatest joys, slice it right after the initial cool-down and enjoy a slightly crumbly, utterly heavenly warm slice.

How to Serve Your Masterpiece

This pumpkin bread is glorious all on its own, but a little flair never hurts! For the ultimate experience, slather a warm slice with a generous smear of softened butter—watch it melt into all the little pores. It’s a game-changer. For a decadent dessert twist, a dollop of freshly whipped cream or a drizzle of vanilla glaze (just mix powdered sugar with a splash of milk and vanilla) takes it over the top. And of course, it’s best served with a hot cup of coffee, tea, or a cold glass of milk, shared with someone you love.

Ride the Flavor Wave: Fun Variations to Try

The fun doesn’t stop with the basic recipe! This bread is a blank canvas for your creativity.

• Chocolate Chip Bliss: Fold in ¾ cup of semi-sweet or dark chocolate chips into the batter before baking. Chocolate and pumpkin are a match made in heaven.
• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the batter for a wonderful textural contrast.
• Cream Cheese Swirl: Take 4 oz of softened cream cheese, mix it with ¼ cup sugar and 1 egg yolk, and drop dollops onto the batter in the pan. Use a knife to swirl it in for a marbled, creamy surprise.
• Ginger Snap: Add ¼ cup of finely chopped crystallized ginger for a spicy, chewy kick.
• Gluten-Free Friendly: Use a certified gluten-free spice cake mix! The recipe works exactly the same way.

Isla’s Chef Notes & Kitchen Stories

This recipe has been my little secret for years, my go-to “I need something amazing, stat!” lifesaver. I’ve made it in a million different kitchens, sometimes with a toddler clinging to my leg, sometimes while trying to answer a million work emails. It’s that forgiving. I once even made it while on a beach vacation in a rental kitchen that had exactly one bowl and a wonky oven—it still turned out perfectly and was devoured by everyone.

Over time, I’ve learned that the brand of cake mix doesn’t matter one bit. I’ve used them all! And if your can of pumpkin is 14.5 oz or 15.5 oz, don’t you worry. It will work. This recipe is all about grace, not perfection. The bread might sink a little in the middle if you open the oven door too early—it’s okay, it will taste incredible. It’s not about a flawless top; it’s about the joy of making and sharing it. So have fun, and don’t forget to do a little happy dance when you take it out of the oven. You earned it!

Your Questions, Answered!

Q: My bread is very dense in the middle. Is it undercooked?
A: This bread is naturally quite moist and dense, which is part of its charm! However, if it seems gummy or wet, it likely needed a few more minutes in the oven. The toothpick test is your best friend. If it didn’t come out clean, pop it back in for 5-minute increments until it does. Also, make sure you’re using pure pumpkin purée and not the much-wetter pumpkin pie filling.

Q: Can I make this into muffins instead?
A: Absolutely! This batter makes fantastic muffins. Line a muffin tin with liners, fill them ⅔ of the way full, and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. You’ll get about 12-14 perfect muffins.

Q: How should I store the leftover bread?
A: To keep it super moist, store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but I find it gets a bit denser. For longer storage, it freezes beautifully! Wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature.

Q: Why did the top of my bread crack?
A: A crack down the center is totally normal and classic for quick breads! It’s a sign of a good rise and gives it a lovely, rustic, homemade look. Embrace the crack!

Quick Nutritional Info

(Per slice, based on 10 slices, prepared without eggs)
Calories: ~180 | Fat: 3g | Carbohydrates: 35g | Fiber: 1g | Sugar: 20g | Protein: 2g

Note: Nutritional information is an estimate and can vary greatly based on the specific brands of ingredients you use.