I have made the world’s easiest pumpkin bread too many times to share since I’ve been pregnant, but that does include making 3 loaves of it for the Maiden South grand (re)opening. I can’t claim this recipe as original, as I first saw it on Carolina Charm, although I have had to improvise it a bit due to the small town charm of grocery stores that don’t carry everything big city grocery stores do.
If you can find it, you’ll need a box of Duncan Hines Spice Cake Mix… but if you live in a small town like me and can’t, you’ll need a box of DH Classic Yellow Cake Mix (or any cake mix, really) and 1.5 Tablespoons of Pumpkin Pie Spice. Plus either 2 cups of homegrown Seminole Pumpkins OR one can of plain, pure pumpkin.
World’s Easiest Pumpkin Bread Recipe
- 1 box Duncan Hines Classic Yellow Cake Mix
- 1.5 Tablespoons Pumpkin Pie Spice
- 2 cups Seminole Pumpkin (or 1 can plain, pure pumpkin)
Using a large bowl and a hand mixer, mix the dry ingredients (spices and cake mix) until thoroughly mix, then mix in the pumpkin until all dry ingredients are fully incorporated into the pumpkin and it makes a thick batter.
Spray a dark, non-stick 8 inch bread pan with non-stick cooking spray and spoon the batter into the pan. Cook according to box directions (mine was 350, but ended up cooking it for 40 minutes) until a toothpick inserted into the center of the loaf comes out clean. Let cool (but maybe not all the way!), sprinkle with powdered sugar, and slice, serving warm with our without butter. I highly recommend serving it with butter.
It’s super easy to have the ingredients for this on hand and it’s quick to whip up to take to holiday gatherings or to a friend’s house or for whatever else you need a quick, warm, fresh dessert. From this pregnant lady to you: you’re welcome.