Cake Mix Pumpkin Bread

There’s something about the smell of pumpkin bread baking that instantly makes a home feel cozy and warm. This cake mix version is quick, simple, and always a crowd-pleaser.

I’ve been making this pumpkin bread for years whenever I want something comforting but easy. If you’re in the mood for more fall favorites, you might also enjoy my Pumpkin Spice Muffins With Cream Cheese Frosting, Pumpkin Pecan Pie Bars, or Pumpkin Pie Sugar Cookies next.

Why You’ll Love This Recipe

• Uses pantry staples for minimal prep and cleanup.
• Not even a mixer is required – just a whisk and a bowl.
• Soft, moist texture that holds up beautifully for days.
• Sweet, spiced flavor that tastes like fall in every bite.
• Can easily be customized with mix-ins like chocolate chips or nuts.

Ingredients

• Pumpkin Purée: Adds moisture and rich flavor while keeping the loaf tender. Make sure to use 100% pure pumpkin, not pumpkin pie filling.
• Eggs: Help bind the bread and give it structure. They also contribute to the soft crumb.
• Pumpkin Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves that gives this bread its classic fall flavor.
• Cinnamon: A little extra to highlight the spice notes already in the pumpkin spice blend and add depth.
• Yellow Cake Mix: The shortcut ingredient that keeps this recipe quick and foolproof. It provides the sweetness and serves as the base for the loaf.

Substitutions and Additions

• Cake Mix: Try using spice cake mix instead of yellow cake for even more autumn spice flavor.
• Pumpkin Spice: If you’re out, you can make your own with a blend of cinnamon, ginger, nutmeg, and cloves.
• Add-Ins: Mix in ½ cup of chopped walnuts, pecans, or mini chocolate chips for texture and variety.
• Glaze Option: Drizzle with a simple powdered sugar glaze or cream cheese frosting once cooled for an extra treat.

Step by Step Instructions

Preheat and Prep

Preheat your oven to 350°F. Line a standard loaf pan with parchment paper, leaving a bit of overhang for easy lifting. Lightly spray the sides of the pan with nonstick cooking spray.

Mix Wet Ingredients

In a large mixing bowl, whisk together the pumpkin purée, eggs, pumpkin spice, and cinnamon until the mixture is completely smooth and well-blended.

Add Cake Mix

Gently stir in the dry cake mix using a spatula or wooden spoon. Mix just until the batter is combined – be careful not to overmix, as that can make the loaf dense.

Fill the Pan

Pour the batter into your prepared loaf pan. Use a spatula to smooth the top evenly.

Bake

Bake in the center of the oven for 55 to 65 minutes. It’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool

Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Tips and Notes

• Don’t Overmix the Batter: Stir until just combined. Overmixing can lead to a tough, rubbery loaf.
• Use Room Temperature Eggs: They blend more easily into the batter, which helps with texture.
• Loaf Pan Size Matters: This recipe works best in a standard 9×5-inch loaf pan. A smaller pan may cause overflow.
• Toothpick Test: Always test your bread in the thickest part of the loaf to make sure it’s fully cooked.

Serving Suggestions

• With Butter or Cream Cheese: A thick slice with a smear of salted butter or whipped cream cheese is pure fall comfort.
• Toasted: Lightly toast a slice and enjoy it warm with coffee or tea.
• Brunch Board: Cut into thick slices and serve with muffins, fruits, and spreads on a brunch board.

Storage and Reheating Instructions

• Wrap cooled bread tightly in plastic wrap and store at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 5 days in an airtight container.
• To freeze, wrap in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
• Warm slices in the microwave for 10–15 seconds or toast lightly for the best flavor.

Cake Mix Pumpkin Bread

There’s something about the smell of pumpkin bread baking that instantly makes a home feel cozy and warm. This cake mix version is quick, simple, and always a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Ingredients

  

• 1 box yellow cake mix
• 2 teaspoons pumpkin spice
• 1 teaspoon cinnamon
• 15 ounces pumpkin puree
• 2 eggs

Instructions

 

• Preheat your oven to 350°F. Line a standard loaf pan with parchment paper, leaving a bit of overhang for easy lifting. Lightly spray the sides of the pan with nonstick cooking spray.
• In a large mixing bowl, whisk together the pumpkin purée, eggs, pumpkin spice, and cinnamon until the mixture is completely smooth and well-blended.
• Gently stir in the dry cake mix using a spatula or wooden spoon. Mix just until the batter is combined – be careful not to overmix, as that can make the loaf dense.
• Pour the batter into your prepared loaf pan. Use a spatula to smooth the top evenly.
• Bake in the center of the oven for 55 to 65 minutes. It’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing. Enjoy!

Notes

Don’t Overmix the Batter: Stir until just combined. Overmixing can lead to a tough, rubbery loaf.

Use Room Temperature Eggs: They blend more easily into the batter, which helps with texture.

Loaf Pan Size Matters: This recipe works best in a standard 9×5-inch loaf pan. A smaller pan may cause overflow.

Toothpick Test: Always test your bread in the thickest part of the loaf to make sure it’s fully cooked.