Pumpkin Bread with Cake Mix
With just a box of cake mix, some pumpkin puree, and two eggs, you’ll be enjoying a golden, spiced loaf in less than an hour. This isn’t your average shortcut recipe either. The finished loaf is tender and full of flavor, thanks to the natural richness of pumpkin and the warm notes baked right into the spice cake mix. There’s no oil, no butter, and no mixer required—just simple stirring and straight into the oven.
Ingredients
- 1 box spice cake mix, (about 15.25 ounces)
- 1 can pumpkin puree, (15 ounces, not pumpkin pie filling)
- 2 large eggs
Instructions
- Heat your oven to 350°F so it’s ready to go once your batter is mixed.
- In a medium or large mixing bowl, combine the pumpkin puree and eggs. Whisk until the mixture is smooth and uniform in texture.
- Add the dry cake mix into the wet mixture and gently stir until just combined. The batter will be thick—this is totally normal. Avoid overmixing.
- Grease a standard 9x5-inch loaf pan with nonstick spray or line it with parchment paper to help the loaf release cleanly after baking.
- Spoon the batter into the prepared loaf pan and use a spatula to level out the top.
- Place the pan on the center rack and bake for 45 to 50 minutes. The loaf is ready when a toothpick inserted into the middle comes out with just a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to finish cooling. Wait until fully cooled before slicing for the cleanest cuts.