Want to make delicious pumpkin bread, but need a super simple recipe?
Try this recipe! It’s super easy with just 4 ingredients! – my shortcut version of pumpkin bread – you can check out my totally from scratch recipe below. I do highly recommend making my Whipped Pumpkin Maple Butter to slather on this bread – such a delicious treat!
Whipped Pumpkin Maple Butter
Spread this delicious sweet compound butter on just about anything! Pumpkin bread, pancakes, waffles, biscuits, french toast, sweet potatoes… It's super easy to whip together and keeps for at least a week in the refrigerator.
Check out this recipe
I love fall and everything pumpkin flavored! Here are just a few of my other pumpkin recipes – including my traditional pumpkin bread recipe! (for more pumpkin recipes – including some great pet treats – just type “pumpkin” into the search bar at the top of the site.
A Few of my Pumpkin Recipes:
Pumpkin Bread with Whipped Ginger Cream Cheese
Our favorite pumpkin bread recipe! It’s the classic style, with warm spices and moist texture. Try some slathered with some Whipped Ginger Cream Cheese! The recipe includes single and double loaf measurements. One to eat now, and one to freeze…or one to gift…or 2 to eat!
Check out this recipe
Pumpkin Honey Mustard Dressing
A delicious twist on your regular honey mustard dressing! Pumpkin adds a touch of wonderful fall flavor!
Check out this recipe
Slow-Cooker Pumpkin Turkey Chili
This chili is perfect for a cool autumn evening. The pumpkin lends a nice body to the chili and when combined with pumpkin pie spice adds a wonderful warm aroma and flavor to the dish. I brown (tan?) the turkey and then combine it and the rest of the ingredients in a slow-cooker – so it cooks itself. We love it served with a squeeze of lime, a sprinkle of fresh cilantro and some crumbled tortilla chips, but you can top it with whatever you like!
Check out this recipe
Pumpkin Spice Crumb Cake
Delicious moist pumpkin spice cake with a crumb streusel topping! This cake uses 1 cake mix to make both the crumb topping and the cake – making it super quick and easy to make!
Check out this recipe
Equipment
- 2 – 8" x 4" loaf pans
Ingredients
- 1 15.25-ounce box spice cake mix
- 1 15-ounce can pumpkin puree not pumpkin pie filling
- 3 large eggs lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- Grease bottoms of loaf pans.
- Stir together cake mix, pumpkin puree, eggs and vanilla until just combined. (I either use my hand mixer or stir together by hand.)
- Divide evenly into prepared loaf pans.
- Bake for 28-33 minutes or until a toothpick inserted into the center comes out clean and the sides of the bread are starting to pull away from the pan.
- Cool in pan for 5-10 minutes before removing to cooling rack.
Notes
Make sure to use Pumpkin Puree – Not Pumpkin Pie Filling.
I sometimes sprinkles my loaves with a little sugar before baking.
The loaves freeze well for up to 3 months. Once completely cool, wrap in plastic wrap and place in a zip top freezer bag or wrap in foil.
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 14kcal (1%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg (12%) | Sodium: 14mg (1%) | Potassium: 14mg | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 60IU (1%) | Vitamin C: 1mg (1%) | Calcium: 5mg (1%) | Iron: 1mg (6%)
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