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Cake Mix Pumpkin Bread

This easy and delicious Cake Mix Pumpkin Bread is perfect for autumn, combining rich pumpkin flavor and warm spices while using a cake mix for quick preparation.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box yellow cake mix
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil Can be substituted with applesauce for a healthier option.
  • 1/2 cup water
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts or chocolate chips (optional) For extra texture and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan generously.
  2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, and water. Use an electric mixer on medium speed for about 2 minutes until well blended and smooth.
  3. Add the eggs one at a time, mixing well after each addition. Then, mix in the cinnamon, nutmeg, and salt, ensuring everything is well combined.
  4. If you wish to add nuts or chocolate chips, fold them into the batter gently.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
  2. Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store Pumpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it wrapped tightly in plastic wrap and then foil for about 2-3 months. Reheat slices by microwaving for 15-20 seconds.