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.
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 9x5-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.