Simple Pumpkin Bread with Cake Mix Recipe

This quick and easy pumpkin bread starts with a box of cake mix — soft, moist, and filled with warm pumpkin spice flavor!

When the fall leaves start to change and the air turns crisp, I can’t resist the urge to bake something with pumpkin. This pumpkin bread with cake mix is one of those recipes that fills the house with the most wonderful aroma — warm, spiced, and cozy.

It’s one of those simple “dump and mix” recipes that’s perfect when you want a homemade treat without all the fuss. The secret is using a box of cake mix as the base, which makes it almost impossible to mess up.

Moist and tender with just the right amount of pumpkin spice, it’s a favorite around here — especially with a sprinkle of chocolate chips! And if it happens to last that long, it tastes even better the next day.

Ingredients you’ll need for this quick bread recipe

(Scroll to the printable recipe card below for exact measurements and instructions.)

• Box of yellow cake mix
• Canned pumpkin puree
• Pumpkin pie spice
• Cinnamon
• Eggs (follow the back of your cake mix box)
• Vegetable oil (as directed on your cake mix box)
• Chocolate chips (optional but highly recommended!)
• Powdered sugar for topping

Tip: You can substitute spice cake mix for an even easier version — then you can skip adding the extra spices!

Step by step recipe instructions

Tips for Preparing Loaf Pans for Quick Breads

There are 2 methods for preparing loaf pans for baking quick breads. If not prepared properly, you run the risk of the bread sticking to the bottom and sides of the pan – making it a mess to get out of the pan!

Many people simple spray the inside of the pan with cooking spray.

However, I prepare mine by lining it with parchment paper. Here’s how:

• Trim a sheet of parchment paper the width of the pan.
• Place it on the bottom and drape it over the sides.
• Making sure it is flat on the bottom, clip the edges with clothespins or clips so the paper won’t fold over while you are pouring the batter into the pan.
• Before placing in the oven, remove the clothepins from the parchment paper.

I have found the parchment lining method has never let me down, and the greasing method sometimes did!;)

When it is time to remove the bread from the pan, you simply lift up the sides of the paper and it comes out beautifully.

Note: If your loaf pan is smaller than the standard size (8½ x 4½ x 2½), don’t fill it to the top — it may overflow!

4. Bake your pumpkin bread at 375 degrees for 50 minutes.

• You’ll know the pumpkin bread is baked when a toothpick inserted in the center comes out clean.
• Cool the bread in the pan on a wire rack for 10 minutes before removing bread from the pan.
• Once completely cooled, you can finish off the cake by sprinkling on powdered sugar.

Other options for this easy cake mix pumpkin bread

• Use a spice cake mix and eliminate the spices.
• Don’t have a yellow cake mix? That’s ok. You can use a white cake mix instead.
• Use 1 teaspoon cinnamon instead of pumpkin pie spice.
• Mix maple syrup and powdered sugar for a yummy Fall-flavored glaze to spread over the cooled bread.
• Add in chopped pecans instead of or along with the chocolate chips.
• Sprinkle on a yummy struesal topping before baking.
• Drizzle over cream cheese icing once completely cooled.

What is a 15 oz can of pumpkin equal to in Canada (metric mL measurement)?

I’m becoming more and more annoyed that the US and Canada don’t have the same sized food products and cans! I’m forever googling size comparisons in metric measurements.

In this case, the cans of pumpkin puree I found in my store were 398 mL, or 14 oz. Since it was just shy of the 15 oz. can that most recipes called for, I used it instead, and it worked out fine.

What size of loaf pan should I use?

The standard loaf pan size is 8 1/2 by 4 1/2 by 2 1/2. My loaf pan is a bit smaller than that. I noticed when I poured the batter in that it came almost right to the top. (Refer to the picture above.)

Although it baked fine, it did run over the pan on one side!!

So, learn from me.  Use a standard sized pan for the best results.

How to store pumpkin bread

Pumpkin bread can be stored in an airtight container on a countertop for up to 2 days. However, I would tend to store it in my refrigerator instead.

It also freezes beautifully. To freeze pumpkin bread, place it in an airtight container or wrap it completely with plastic wrap. Place in the freezer and it will keep for up to 3 months.

You might also like these quick bread & cake recipes:

• Buttermilk Banana Bread
• Peanut Butter Chocolate Chip Banana Bread
• Chocolate Zucchini Bread
• Ginger bundt cake is a gingerbread poke cake with all the delicious warm spices of Fall & Winter.
• And, this pumpkin soup is perfect for Fall, too!

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