One of the most pinned recipes on Pinterest has been the ‘two ingredient’ pumpkin muffins/cake/loaf. The recipe is basically a cake mix and a can of pumpkin. While it seems to be super popular, and I liked the concept (easy always wins in this house) I was skeptical that something without oil or eggs (read fat) could be tasty. Comments on several of the recipes seemed to agree with my hunch.
Yes, my version below takes slightly more effort than dumping a can into a cake mix but it’s sooooooo good. Super moist, spicy and when you throw on some cream cheese icing and a drizzle of caramel, pretty darned decadent.
Shortcut Pumpkin Bread
1 box spice cake mix
1 small (14-15 oz) can of pumpkin (not pumpkin pie filling… just pumpkin)**
3 eggs
1/2 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Preheat your oven to 375 degrees. Throw everything into a bowl and stir well until combined. You could get out the stand mixer and mix on medium for about 2 minutes, but that’s too much effort for something that’s ‘shortcut’. Spread the batter into a greased loaf pan
and bake for 5o minutes or until a toothpick inserted into the center comes out clean.
Cool the loaf on a wire rack before icing. I just used a tub of pre-made cream cheese icing, but it would be even better with homemade.
** If you only have a giant can of pumpkin, there’s a bunch of great pumpkin recipes online to use up the rest or you can put a few spoonfuls on top of your dog’s food for the week. They think it’s a great treat and it’s good for their digestion. Guinea pigs are also huge pumpkin fans!
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