Go Back

Cake Mix Pumpkin Bread

A quick and delicious pumpkin bread recipe made with cake mix, perfect for autumn gatherings and cozy afternoons.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box spice cake mix Feel free to use a yellow cake mix for a different twist
  • 1 can (15 oz) pumpkin puree Not pumpkin pie filling
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup walnuts or chocolate chips Optional for added texture and flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine the cake mix, pumpkin puree, oil, eggs, cinnamon, nutmeg, and salt. Stir until everything is well mixed and reaches a smooth consistency.
  3. If you’re adding walnuts or chocolate chips, fold them into the batter gently.
  4. Pour the batter into the prepared loaf pan.
Baking
  1. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top.
  2. Once done, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.

Notes

Wrap tightly in plastic wrap or aluminum foil to keep fresh. Can be stored at room temperature for up to four days or refrigerated for a week. Freezes well. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) for about 15 minutes.