This delicious pumpkin bread with cake mix will become your new favorite recipe this fall season. This easy recipe makes amazing moist pumpkin bread with only a few simple ingredients. Enjoy a slice of pumpkin bread for breakfast, dessert or an afternoon snack!
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Table of contents
Why You'll Love This Pumpkin Bread With Cake Mix Recipe!
Even living in Florida were we do not really get a true change of seasons, fall is my favorite time of year. It does begin to cool down and with that comes all the pumpkin recipes! Of course pumpkin bread with cream cheese frosting is delicious but sometimes an easy recipe with a box of spice cake mix comes in handy.
This easy pumpkin bread recipe can be mixed with just a spoon in minutes. No need to pull out your mixer for this easy recipe.
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Equipment Needed
loaf pan- I have a 9x5 inch pan that held the amount of batter this recipe makes.
Key Ingredients
pumpkin puree- a can of pure pumpkin will make this recipe quick and easy. Make sure you get a can of 100% pure pumpkin and not pumpkin pie filling which already has spices and sugar added. I always use a can of pumpkin puree for my pies and bread and have never tried homemade pumpkin puree which I have heard has a higher water content.
spice cake mix- this recipe is easily made with a box of cake mix. I like using spice cake mix but you can also use yellow cake mix.
pumpkin pie spice- I like to make my own pumpkin pie spice blend with cinnamon, ginger, nutmeg, allspice and cloves but you can by this blend at the store.
Step-By-Step Instructions
Preheat oven to 350° F and grease a 9x5 inch loaf pan pan with non-stick cooking spray.
In a large mixing bowl add the pumpkin puree, oil and eggs. Mix well to stir the eggs into the pumpkin puree.
Add the cake mix and pumpkin pie spice. Stir until no dry flour remains. Be cautious to not over mix the ingredients.
Spread the pumpkin mixture into the prepared loaf. Bake in preheated oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out clean. Keep an eye on the bread and tent with aluminum foil at the half way point to keep the bread from becoming too brown.
Cool the pumpkin bread for 10-15 minutes in the pan and then once it is cool enough to handle, flip it out of the pan and onto a cooling rack to finish cooling.
Once the bread has cooled you can mix up the vanilla glaze to drizzle on top of the bread. This is really just optional but I love the sweet glaze with the pumpkin spice flavors.
Substitutions And Additions
cake mix- spice, yellow or white cake mix can work for this recipe. If you are not using spice cake mix add an extra teaspoon of pumpkin pie spice to the mix.
chocolate chips- I love the combination of pumpkin and chocolate so feel free to add a handful of chocolate chips to the batter before baking.
Storage
Store pumpkin bread in an airtight container at room temperature for 2-3 days or in the refrigerator for 3-4 days.
Freeze- wrap individual slices of pumpkin bread in plastic wrap and place inside a freezer bag. Bread can be frozen for 1-3 months.
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Pumpkin Bread With Cake Mix
Equipment
- 9x5 inch loaf pan
Ingredients
Pumpkin Bread
- 1 (15 ounce) can pumpkin purée
- 3 large eggs
- ⅓ cup vegetable oil
- 1 (15.25 ounce) box spice cake mix
- ½ teaspoon pumpkin pie spice
Vanilla Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat oven to 350° F. Grease a 9x5 inch loaf pan with cooking spray.
- In a large mixing bowl add the pumpkin puree, eggs, vegetable oil and mix well.
- Add the bag of spice cake mix and pumpkin pie spice to the pumpkin mixture. Use a spoon or spatula to mix in the cake mix until no dry streaks remain.
- Spread the pumpkin batter into the prepared loaf pan.
- Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Tent with aluminum foil half way through cooking time to prevent the top of the bread from over browning.
- Cool bread for 10-15 minutes in the pan and then flip the bread out of pan and onto a wire rack to finish cooling. If adding glaze allow bread to completely cool before glazing.
Vanilla Glaze
- Add powder sugar, vanilla extract and milk to a small bowl. Mix until powdered sugar dissolves. Drizzle glaze over the top of the pumpkin bread. Cut into 12 slices.
Phyllis Hicks
Love the pumpkin bread. It is very moist. I put my breads in a plastic bag shortly after they come out of the oven to cool. Then I put them in the frig the next day. I usually make banana, pumpkin, and banana blueberry to give away for Christmas.