3-Ingredient Pumpkin Bread

Ingredients:

• 1 cup canned pumpkin pie filling
• 2 large eggs, lightly beaten
• 1 package (430 g) of dry spiced sponge mix

Preparation:

1. Preheat oven to 175°C. Line a 22x12x8 cm loaf pan with parchment paper (see Note), leaving a 5 cm overhang on both long sides.
2. In a large bowl, whisk together the pumpkin pie filling and eggs until smooth. Stir in the sponge mixture and knead until smooth.
3. Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.
4. Transfer the pan to a wire rack and let cool slightly, about 10 minutes. Using the parchment tabs, remove the pumpkin bread from the pan to a wire rack to cool completely.
   
   Note
   
   If you don't have parchment paper, generously spray a baking pan with cooking spray. Before removing the pumpkin bread from the pan, run a knife around the edge to loosen it from the sides.