2-Ingredient Pumpkin Spice Bread
Quick, cozy, and naturally lower in sugar, this 2-ingredient pumpkin spice bread is moist, tender, and perfectly spiced. With just pumpkin puree and sugar-free spice cake mix, it’s a simple, fuss-free recipe for breakfast, snacks, or a light dessert. Optional mix-ins and spices let you customize flavor easily.
Ingredients
- 1 15-oz can pumpkin puree (not pumpkin pie filling)
- 1 box sugar-free spice cake mix or regular if not sugar-free
- Optional Additions:
- 1 tsp cinnamon nutmeg, or pumpkin pie spice
- ½ cup sugar-free chocolate chips nuts, or raisins
- 1 tsp vanilla extract
- Ingredient Substitutions:
- Pumpkin puree: Sweet potato puree
- Cake mix: Keto or low-carb almond flour cake mix or homemade low-carb spice cake
- Flavorings: Adjust spices or use maple/almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, combine pumpkin puree and cake mix. Mix until fully incorporated. Add optional spices, vanilla, or mix-ins if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary depending on pumpkin moisture.
- Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
- Tip: Drizzle with sugar-free glaze after cooling for extra sweetness without sugar.
Notes
Serve plain, with cream cheese, nut butter, or sugar-free glaze.
Store in an airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze slices individually for up to 2 months.
Can be made ahead; flavors improve after a few hours.
Gluten-free option: Use a gluten-free cake mix or homemade low-carb flour blend.