Recipe courtesy of
Jill Novatt
for
Food Network Kitchen
Recipe courtesy of
Jill Novatt
for
Food Network Kitchen
Watch how to make this recipe.
3-Ingredient Pumpkin Bread
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- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 271
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 350 mg
This pumpkin bread is beautiful enough to give as a present--and it requires only three ingredients! The secret is in using pumpkin pie filling, which is already generously spiced and sweetened. Combine it with cake mix and you get a ton of flavor with very little effort.
- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 271
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 350 mg
Ingredients
Directions
- Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook’s Note), leaving a 2-inch overhang on the 2 longer sides.
- Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
- Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
- Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.
Cook’s Note
If you do not have parchment paper, spray the loaf pan generously with nonstick cooking spray. Run a paring knife or small offset spatula around the edge of the loaf pan before removing the pumpkin bread to cool.
