Easy Cake Mix Pumpkin Bread
Fall calls for loaves of comforting pumpkin bread, and making it with a doctored-up cake mix is easier than ever!
Cake mix pumpkin bread is one of the ultimate fall shortcut recipes, making two loaves of moist, pumpkin spice quick bread to serve for breakfast, snacks, or dessert.
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Pumpkin bread is one of those quintessential fall recipes that we make every single year. It isn’t really fall until we’ve had a loaf or two of the warmly spiced, perfectly sweet treat.
And while we often make Grandma’s pumpkin bread recipe, sometimes a shortcut is in order.
That’s where this cake mix pumpkin bread comes in! It’s super easy to make, thanks to a doctored-up box of spice cake mix, but it’s moist, tender, and so delicious.
We love topping it with a sweet icing, but you can also serve it plain or top each slice with a dollop of whipped cream.
Great for a fall bake sale, sharing with friends and coworkers, or sharing with family for a simple sweet treat!
Pumpkin Bread Made with Cake Mix
Here’s the thing—fall and winter are some of the busiest seasons of the year, because of holidays, gatherings, back-to-school, and more.
There’s no shame in using cake mix recipes to save yourself some time and energy, while still enjoying a homemade treat that tastes amazing.
I’ve made cake mix pumpkin cookies, cake mix pumpkin bundt cake, and cake mix pumpkin muffins—all of which are fantastic shortcuts.
A few simple additions to the cake mix take it up a notch, so it tastes like it’s made from scratch.
You can even bake the loaves in pretty fluted loaf pans to make them extra special, if you’d like!
And whether you top each loaf with icing or give it a dusting of powdered sugar, this easy recipe is sure to become a fall tradition.
More Pumpkin Recipes:
- Pumpkin Cream Cheese Muffins
- Pillowy Soft Pumpkin Whoopie Pies
- Pumpkin Pecan Cobbler
- Pumpkin Snickerdoodles
- Pumpkin Cupcakes
- Pumpkin Banana Muffins
- Maple Bourbon Pumpkin Seeds
- Sheet Cake Pumpkin Bars Made with Bisquick
How to Make Cake Mix Pumpkin Bread
It’s really easy to make this fall favorite.
Ingredients You’ll Need
- Spice Cake Mix
- Pumpkin Pie Spice
- Vegetable Oil
- Canned Pumpkin Puree
- Eggs
- Powdered Sugar
- Milk
How to Make It:
Find the full printable recipe available below
Mix the batter. First, you’ll combine the cake mix, pumpkin pie spice, oil, pumpkin puree, and eggs in the bowl of a stand mixer fitted with the paddle attachment.
You can also use a large mixing bowl with an electric hand mixer, if preferred.
Mix everything together on low speed for about 30 seconds, then scrape down the sides of the bowl. Mix on medium-high speed for another two minutes.
Bake. Next you’ll divide the batter between two prepared loaf pans. Bake them for about 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove them from the oven and let cool in the pan for about 15 minutes, then remove the loaves onto a cooling rack to cool completely.
Add icing. Once the loaves are completely cool, you can start preparing the pumpkin spice icing for the bread (if using).
Add the powdered sugar, pumpkin pie spice, and milk to a small bowl. Whisk together until completely smooth and no lumps remain.
Drizzle the icing over the loaves, then let them sit for about 15 minutes, so the icing can harden to a satiny finish.
Then slice and serve!
Notes and Adaptations:
- If you want to freeze this bread, you’ll want to wait to add the icing until the loaves are thawed.
- You can skip the icing if preferred and serve as-is, or with a dollop of whipped cream.
- Make sure you’re using canned pumpkin puree, not canned pumpkin pie filling.
Recommended Equipment:
Easy Cake Mix Pumpkin Bread
Ingredients
For the Bread:
- 15.25 ounce spice cake mix
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 15 ounce canned pumpkin puree
- 4 eggs
For the Icing:
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon milk
Instructions
- Preheat oven to 350F and spray two 8×4-inch loaf pans with baking spray (such as Baker's Joy). Alternatively, you can grease the pans with butter and dust with flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, pumpkin pie spice, vegetable oil, canned pumpkin puree, and eggs. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Increase speed to medium-high and mix for 2 more minutes.
- Pour batter into prepared loaf pans. Bake in preheated oven for about 35-45 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
- Let the loaves cool in the pan for about 10 minutes, then invert them onto a wire rack or serving plate to cool completely.
- Once the loaves have cooled, prepare the icing by combining powdered sugar, pumpkin pie spice, and milk in a small bowl. Whisk together until smooth and no lumps remain.
- Drizzle icing over the tops of the loaves. Let the loaves sit for about 10-15 minutes to allow the icing to set and harden to a satiny finish.
Notes
- If you want to freeze this bread, you’ll want to wait to add the icing until the loaves are thawed.
- We prefer these loaves with the icing, but you can skip the icing if preferred and serve as-is, or with a dollop of whipped cream on each slice. You can also simply dust the top of the loaf with powdered sugar if you’d like.
- Make sure you’re using canned pumpkin puree, not canned pumpkin pie filling.
Nutrition
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Categories:
Breads, Breakfast, Cake Mix Recipes, Desserts, Easy Recipes, Fall Recipes, Pumpkin Recipes,
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