The 3-Ingredient Quick Bread I'm Making on Repeat This Fall

Preheat the oven to 350°F. Lightly grease an 8 1/2x4 1/2-inch or 9x5-inch loaf pan. Line the bottom and longest two sides with a strip of parchment.

Add the pumpkin and eggs to a medium bowl. Use a whisk to beat together until completely combined. Switch to a rubber spatula and add the boxed cake mix. Mix just until no pockets or streaks of dry mix remain. The batter will be thick. Transfer the batter to the pan and smooth the top. If desired, top with a generous sprinkle of sugar.

Bake until a skewer or cake tester inserted comes out clean, 40 to 50 minutes (the smaller the pan, the longer the bake time).

Let cool for 5 to 10 minutes in the pan, then lift out the bread using the parchment and transfer to a wire rack to cool completely. Store cooled leftovers, tightly wrapped, for up to two days on the counter or four days in the fridge.