Alright, alright, lemme tell ya ’bout this here pumpkin bread. You ain’t gonna believe how easy it is, just two things! Yep, you heard that right, only two! My old hands ain’t got time for fancy stuff, all them long lists of ingredients, who needs it? This here bread, it’s for when you want somethin’ warm and tasty, but you’re tired, you know? Like after a long day of… well, doin’ whatever it is you do.
Now, some folks, they make their pumpkin bread all complicated. They fuss and fret over this and that, addin’ a pinch of this and a dash of that. And then they wonder why it don’t taste right! They ask, “Why does my pumpkin bread taste bland?” Well, I’ll tell ya, it’s ’cause you’re messin’ with it too much! Stick to the basics, that’s what I say. This two-ingredient bread, it’s foolproof.
First thing you need is a box of spice cake mix. Yep, that’s right, the kind you get at the store. Don’t go gettin’ all fancy with some homemade mix, ain’t nobody got time for that. Just a regular ol’ box of spice cake mix. And then you need a can of pumpkin. Not pumpkin pie filling, mind you, just plain pumpkin. The kind that looks like… well, like pumpkin mush.
- One box of spice cake mix
- One can of pumpkin (not pie filling!)
That’s it! That’s all you need. Now, you dump that cake mix into a big bowl. Don’t be shy, just dump it all in. Then you open that can of pumpkin and dump that in too. See? Easy peasy. Now you gotta mix it up. I just use a spoon, nothin’ fancy. Mix it all up good until it’s all mixed together and looks… well, like pumpkin bread batter. It’ll be thick, like, thicker than mud, but not as thick as cement. You know what I mean?
Then you gotta grease up a loaf pan. I just use some butter, rub it all around the pan so the bread don’t stick. You could use that spray stuff too, if you got it. Pour that batter into the pan, spread it out a bit, and stick it in the oven. Now, the oven, you gotta have it hot, like 350 degrees hot. And you gotta bake it for… well, I don’t rightly know how long. Maybe an hour? Just keep an eye on it. When it looks done and a toothpick comes out clean, then it’s done.
Some folks, they like to add eggs to their pumpkin bread. I heard tell you can use pumpkin instead of eggs, somethin’ like a quarter cup of pumpkin for one egg. Sounds like a mess to me. And then there’s all that talk about bakin’ powder and bakin’ soda. This recipe, it don’t need none of that. The cake mix, it’s got all that stuff in it already. See? That’s why I said, keep it simple! This bread, it’s not gonna win no prizes at the county fair, but it’ll fill your belly and warm your heart. And that’s all that matters, right?
Now, when it’s done, let it cool for a bit before you try to take it out of the pan. Otherwise, it’ll fall apart and you’ll have a big ol’ mess. And nobody wants that. Once it’s cool, slice it up and eat it. It’s good warm, with a little butter on it. Or you can eat it cold, it’s good that way too. It ain’t fancy, but it’s good eatin’. And it’s easy to make, even for an old woman like me. So go on, give it a try. You won’t be disappointed.
And if you are disappointed… well, then I guess you just don’t like pumpkin bread! But I bet you will like it. It’s just so… comforting, you know? Like a warm hug on a cold day. And ain’t that what we all need sometimes? A little bit of comfort, a little bit of sweetness, and a whole lotta easy.
So, there you have it. My two-ingredient pumpkin bread recipe. It ain’t much, but it’s honest. And it’s good. Now go on and bake yourself somethin’ nice.
Tags: [pumpkin bread, easy recipe, two ingredient recipe, baking, dessert, comfort food, simple baking]
