Cake Mix Pumpkin Bread is a game changer for busy fall mornings. You only need five simple ingredients and a little prep time and you’ll have something homemade and delicious! Plus, it’s absolutely perfect for Thanksgiving morning, fall bake sale treats, or even dessert any time you want your house to smell amazing.
What I love most is that this recipe is practically foolproof and the kids can actually help without me worrying about anything going wrong. It comes together so quickly and it tastes like I spent hours in the kitchen.
Ingredients & Equipment
The best part about this recipe is that all the ingredients are things you probably already have in your pantry or can easily find at any grocery store.
Here’s what you’ll need to make this delicious pumpkin bread:
- Pumpkin puree
- Eggs
- Pumpkin spice
- Cinnamon
- Yellow cake mix
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Loaf pan
- Parchment paper
- Nonstick cooking spray
- Large mixing bowl
- Whisk
- Measuring spoons
- Toothpick
- Wire cooling rack
Step By Step Directions
This recipe makes 1 loaf servings. It takes 5 minutes of prep time and 65 minutes of cook time.
Step 1. Preheat the oven to 350°F and line a loaf pan with parchment paper. Spray nonstick cooking spray along the sides of the pan.
Step 2. Whisk together the pumpkin puree, eggs, pumpkin spice, and cinnamon until smooth.
Step 3. Add the cake mix and stir until just combined, making sure not to over mix.
Step 4. Pour the batter into the prepared loaf pan.
Step 5. Bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Step 6. Allow the cake to cool for 10 minutes in the pan, then transfer to a wire cooling rack to cool completely.
Variations
- Try using spice cake mix instead of yellow cake mix for extra warmth and flavor
- Add chocolate chips or mini marshmallows to the batter for a fun twist
- Swirl in cream cheese for a tangy contrast
- Mix in chopped pecans or walnuts for added crunch
- Use white cake mix and add orange zest for a citrus pumpkin flavor
- Make muffins instead by dividing the batter into a muffin tin and reducing bake time to 18-22 minutes
Leftovers & Storage
Store your pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. The bread actually tastes even better the next day as the flavors have time to meld together!
Tips & Tricks
- Don’t overmix the batter once you add the cake mix to avoid a tough texture
- Check for doneness with a toothpick, but don’t worry if it takes the full 65 minutes depending on your oven
- Let the bread cool completely before slicing for the cleanest cuts
- Line your pan with parchment paper for easy removal every time
- Store any leftover pumpkin puree in the refrigerator for up to a week
Recipe FAQs
Can I use a different flavor of cake mix?
Absolutely! Spice cake mix works wonderfully, and even chocolate cake mix creates a delicious chocolate pumpkin bread. White cake mix is another great option.
What if I don’t have pumpkin spice?
You can make your own by mixing together cinnamon, nutmeg, ginger, and a pinch of cloves, or simply use extra cinnamon.
Can I make this into muffins instead?
Yes! Divide the batter between 12 muffin cups and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
How do I know when it’s done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.
Can I double this recipe?
Definitely! Double all ingredients and use two loaf pans, keeping the same baking time and temperature.
More Pumpkin Desserts
- Pumpkin Better Than Anything Cake
- Pumpkin Pie Twists
- Air Fryer Pumpkin Hand Pies
- Microwave Pumpkin Pie
- Pumpkin Fluff Dip
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper. Spray nonstick cooking spray along the sides of the pan.
- Whisk together the pumpkin puree, eggs, pumpkin spice, and cinnamon until smooth.
- Add the cake mix and stir until just combined, being careful not to over mix.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Let the cake cool for 10 minutes in the pan, then move to a wire rack to cool completely.
Notes
Pin This Post
Leave a Reply