Much like banana bread, pumpkin bread is easy to make.
It seems as if the less ingredients that are needed to make a recipe, the more popular it becomes because let’s be honest, who really wants to slave over the oven for hours at a time every time we want to bake a cake!
This pumpkin bread recipe is not only easy as pie or in this case, easy as sliced toast to make, but it only takes two ingredients from the kitchen pantry to complete!
Start by grabbing Libby’s 100% pure pumpkin puree in a can off grocery store shelves and Betty Crocker’s Super Moist Spice Cake Mix from your pantry shelf.
Grab a large mixing bowl and dump in the cake mix plus the pumpkin puree and at first the mixture will feel thick, but make sure to keep stirring until the mixture becomes creamy.
Set aside and grease a glass pan and throw in the batter in a 350 degree oven for 35 minutes.
As soon as the oven dings, there’s no reason why you can’t slather on some cream cheese frosting, melted butter or powdered sugar!
As a matter of fact, a scoop of vanilla ice cream on the side with whipped cream and a cherry on top would also suffice.
- Libby's 100% Pumpkin Puree
- Betty Crocker Spice Cake Mix
Preheat oven to 350°
Mix together the pumpkin puree and spice cake mix into a large mixing bowl
Continue mixing until creamy
Grease a glass pan before adding in your mixed ingredients
Bake for 35 minutes
Try adding vanilla ice cream on the side or cream cheese frosting on the top of your pumpkin bread!