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Sometimes I bake something that's so easy, so super-good that I write about it. Then, it gets buried in all the baby deals, toy deals and other stuff I'm far more likely to share with you. Then, I make that recipe later and think, I really need to share that easy pumpkin bread recipe with readers who may have missed it the first time around.
Why? Because it's a sweet bread made with a cake mix, one can of pumpkin and a few other ingredients. It couldn't get any easier, and it tastes delicious!
I don't do it often, but I want to share for the second time what I think is a perfect fall recipe: pumpkin bread. Even better, this is an easy pumpkin bread recipe made with cake mix!
On a side note, I usually use my hand mixer when a recipe requires only a minute or two of speedy mixing.
I've broken more than a few mixers in the past by expecting more from them than they could handle, but this hand mixer has been one of my best small kitchen appliances for a few years. It's pricier than a lot of other brands, but I haven't broken mine yet, which says a lot!
Scroll down to get the printable recipe for pumpkin bread made with cake mix!
Easy Pumpkin Bread Recipe
Ingredients
- 1 box white or yellow cake mix
- 1 15-ounce can pumpkin puree
- 1 teaspoon cinnamon (or 1.5 teaspoons pumpkin pie spice – I buy 16 ounces of pumpkin pie spice at one time to take advantage of a far lower price. I use so much of it during the fall and winter months it just makes sense!)
- 1-3 eggs (see cake mix directions for amount)
- Vegetable oil (see cake mix directions for amount)
Instructions
- Preheat oven to 375 degrees and grease a loaf pan. (I'm not an expert, but I've tried a lot of different loaf pans. This Wilton loaf pan is my favorite. It's seamless, nothing sticks to it and it cleans up quickly.)
- Consult your cake mix box to find the amount of eggs and oil as directed on the box.
- Combine cake mix, eggs and oil in a bowl and mix on medium speed until smooth and well-blended.
- Add pumpkin and cinnamon. Mix on low until incorporated.
- Pour mixture into prepared loaf pan.
- Bake at 375 for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve with butter or frost with cream cheese frosting.
Easy Pumpkin Bread with Cake Mix
Ingredients
- 1 box white or yellow cake mix
- 1 15- ounce can pumpkin puree
- 1 teaspoon cinnamon or 1.5 teaspoons pumpkin pie spice
- 1-3 eggs see cake mix directions for amount
- Vegetable oil see cake mix directions for amount
Instructions
- Preheat oven to 375 degrees and grease a loaf pan. (I'm not an expert, but I've tried a lot of different loaf pans.
- Consult your cake mix box to find the amount of eggs and oil as directed on the box.
- Combine cake mix, eggs and oil in a bowl and mix on medium speed until smooth and well-blended.
- Add pumpkin and cinnamon. Mix on low until incorporated.
- Pour mixture into prepared loaf pan.
- Bake at 375 for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve with butter or frost with cream cheese frosting.
Do you have an easy pumpkin bread recipe to share? Please link to it in the comments below!
If you love pumpkin you must try my Vanilla Pumpkin Smoothie recipe!
It's just the right time of year to talk about everything pumpkin! Check out one of my most popular posts with over 700 FREE pumpkin carving patterns!
Photo credits: the delicious and mccun934.
Beth Dalfino says
I just made this bread. It was so easy and so yummy. I really like the recipe because there wasn’t many ingredients that is what I like.
Kasey says
I just use the canned pumpkin, and a box of spice cake… Kinda the same concept though 🙂
With mine, same process, but you only mix the canned and spice cake mix… nothing else. Then bake like above
Ellie says
no eggs?? you just mix pumpkin and cake mix??
Marybeth Hamilton says
No! Follow the directions on the box as stated in the recipe.
Renee says
No, you can mix together just the cake mix and pumpkin and bake. I do this this with a box of dazzled devil’s food cake mixture in a 16 oz can of pumpkin, mix well, spoon into 24 cupcakes; cupcake pan sprayed well, or use liners. No eggs, no oil.
Kris Andersen says
YES! Renee, that’s how I make mine too but add 1/2 cup water to the 2 ingredients and NO EGGS!. Makes it Vegan so my 2 boys and DIL (who are Vegan) love to eat them too. I sprinkle a little bit of cinn/sugar mixture right on top before baking too. Sooo yummy!
Brenda says
I’ve been making these for years, you can do other variations too, make banana bread, apple bread, key lime bread, orange bread, butter rum. The possibility are endless the only thing you change is cake mix flavor and pie filling or fruit. You can add nuts too.every christmas we make small loaves and put in gift baskets with 3 small loaves of various flavors, and cordinating fruits and nuts, for the grand parents and other family members, they rave about them year.
The key is the eggs and leaving out water, makes it more dense and the fruit makes up for water you would normally add.
jbmalcolm says
Can you make zucchini bread with a cake mix?
Billye Robinson says
I made this recipe for Thanksgiving and I cooked it in my bundt pan like always…& it never got done.
Any ideas?
Marybeth Hamilton says
I really have no idea why it wouldn’t work–I’ve never had that problem. I would think a bundt pan would provide a nice, even distribution of the batter for the bread. Maybe try it again with a loaf pan to see if that’s the issue?
Rachael says
I don’t have a loaf pan & was debating on doing it in my bundt. I didn’t know if I should double the recipe &/or how long I should cook it (initially). Any ideas?
kelly says
the box mix calls for a cup of water. do i use that or no? the batter is really thick… is that normal?
Marybeth Hamilton says
Hi Kelly,
Yes, it’s ok that the batter is quite thick. Not adding the water is what gives the bread a denser consistency than cake.
Susan says
I baked this delicious bread and added 1cup of raisins to the batter. It is outstanding. I have made pumpkin bread before with a lot more steps to it. This is quick and easy. Thank you for sharing.
nancy says
Just put this in the oven! Can’t wait foe it to come out of the oven.
Lucky says
Did you add the 1 cup of water like the mix says because my bread was too dense???
Thanks
Lucky
Lucky says
I mean WET not dense
Kristin says
Are you using 8×8 loaf pans? I bought a 3 pack of them at the store. The ones you can just throw away after. Should I still grease it as well?
Linda says
Why isn’t there any water in this recipe? My batter was so thick I had to add some to make it mixable?
Kristy Jordan says
Can you freeze this
Marybeth Hamilton says
I would freeze it, but I try freezing lots of stuff! I would wrap it in plastic wrap then in foil (or plastic wrap then a plastic container) before freezing.
Sam says
Been in for 50 min… still uncooked In the middle???
Joan Miskelly says
I( do not have vegetable oil. Can I use olive oil instead? if not, what about coconut oil? This is a ll I have in the cabinet and can’t run to the store.
Jennifer McCabe says
I used rice bran oil for mine and it worked fine
Barb Tabaka says
Does this only make 1 loaf at a time ?
Michele says
Can I use spice cake mix 15.25 oz instead of yellow cake mix. Thank you for quick response. Also can chocolate chips be put in the mixture
Marybeth Hamilton says
You can definitely use spice cake mix instead of yellow cake mix.
steve lovelidge says
i already have a pillsbury pumkin cake mix and want to turn it into pumkin bread.
what do i need to add to the cake mix to change the texture from a cake to bread?
a cake mix is light while a bread is thicker having more substance.
Jennifer says
Hi, can I substitute applesauce for the oil? Or something else healthier? Thanks!
Edythe Raskopf says
Just took two loaves out of the oven, sans water as one of the ingredients. Removed tins from 375 degree oven at 41 minutes. Added a fourth egg as they were small and 3/4 cup of yellow raisins. Lined pans with parchment paper. Be sure to spray pan lightly before you add the paper for easy removal. Haven’t tried it yet, looks wonderful, just like the chef’s photo.
Marybeth Hamilton says
I’m so happy to hear that!
Tina says
I use applesauce instead of oil and then toss in mini choc chips. To die for!
Marybeth Hamilton says
That sounds delicious!
Hannah says
We are doing Weight Watchers so we substituted the oil for applesauce and used a sugar free cake mix and it still tastes amazing! Your directions were so good that the budding 13year old baker in our house made this like a pro! The bread is light and moist and is definitely going to be made often at this house! Thanks! P.S. it was taken to an office and shared and they loved it and the kids are happily eating it at home.
Debi says
I made this and I will continue to make this!!! I am going to also use the batter to make cupcakes. I love this. It will be my go to recipe!
What I did:
I used the white cake mix and added spices. I also added a handful of brown sugar. Mixed it all up according to this recipe. On top of the batter I put crushed pecans and a little brown sugar and sprinkled on top and patted them in. I did that because my granddaughter doesn’t like nuts I think, and this way she can take the top off and still eat it! On the loaf pan I sprayed Pam and then I sprinkled a little white sugar along the edges of the pan. There are sooo many variations you could do! I’m thinking of swirling brown sugar through the batter before I put it in the pan. Or take some of the cake mix when it’s plain and putting it in another bowl and adding cream cheese then swirling this into the pumpkin batter. The ideas are endless! I wish I could post a picture!
Hannah says
Is this for one or two loaves?
Marybeth Hamilton says
One big loaf or two small loaves.
Dena Holland says
This looks so easy and i have the ingredients alteady!! Put it on my phone’s front page!! Thank you so much!
Dawn says
can you make cupcakes using this recipe?
Dawn says
Not cupcakes….I meant muffins?