Made with cake mix and canned pumpkin, this easy pumpkin bread recipe is a crowd favorite! It’s perfect for a potluck, a brunch treat or just an afternoon snack with a cup of coffee!
Welcome to this site’s most popular recipe! It’s been pinned over 1,000,000 times on Pinterest, and I’m so happy to know that I’m not the only one who loves it!
This sweet bread is still a family favorite – I make it every fall, and it’s definitely one of my go-to recipes to take along when we visit friends or family.
It’s been a few years since originally publishing this post, so it’s been updated as of September 2022 with additional information and accurate details. All of the original content is still here, it’s just better than it was before.
If you’ve made this quick bread before, I’d love to hear your thoughts. What kind of cake mix did you use? Did you make the recipe as written or did you put your own spin on it?
If you’re here for the first time, I hope you’re ready. You’re going to love it!
If you like this recipe please pin it on Pinterest, then follow me on Pinterest!
Sometimes I bake something that’s so easy, so super-good that I tell myself I need write about it. Then, it gets buried in all the other stuff I’m far more likely to share with you.
Then, I make that recipe later and think, ok, now I really need to share that recipe with readers who don’t know what they’re missing.
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 absolutely need to share what I think is a perfect fall recipe: pumpkin bread. Even better, this is a quick bread recipe made with cake mix!
Before you start baking I have a few tips for you:
About your Mixer
I usually use a hand mixer when a recipe (like this one) requires only a minute or two of speedy mixing. You can always use a stand mixer if you prefer.
I’ve broken more than a few mixers in the past by expecting more from them than they could handle (have you ever heard your mixer shriek and whine, then suddenly stop? Have you ever held a smoking mixer in your hand? It happens!).
Fortunately, this hand mixer has been one of my best small kitchen appliances for ten years. It’s pricier than a lot of other brands, but I haven’t broken mine yet, which says a lot!
Can you use fresh pumpkin in this recipe?
I would not use anything but canned pumpkin here. Canned pumpkin is cooked and strained and drained and squeezed. Then pureed and drained again.
My point is, there’s a ton of water in regular pumpkin before it’s processed and packed into cans.
If you’re experienced in cooking and processing your own and you can get it to the same consistency you find in a can, then go for it!
If you just decided to salvage those last jack-o-lantern bits after halloween, it’s better to go for the supermarket goods, just to be sure you end up with delicious bread when the timer dings.
Do I need to use yellow cake mix in this recipe?
Nope. You can use whatever kind of cake mix your little heart desires. Just make sure the flavor combination appeals to you.
I almost always use white and yellow cake mix because that vanilla flavor has a broad appeal. I think spice cake mix would make a delicious bread.
I’ve tossed around the idea of using chocolate cake mix, but I’m not 100% confident in that idea, so it’s still just in the back of my mind for now.
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
Easy pumpkin bread recipe made with cake mix. This moist 1-bowl cake mix pumpkin bread is the best homemade fall brunch, breakfast or dessert for families!
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.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 319Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 584mgCarbohydrates: 66gFiber: 2gSugar: 35gProtein: 4g
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.
katie ladd says
I used carrot cake mix it turned out amazing all the spices you absolutely need I was scared at first but I tried it and it was amazing now for the next batch that I do I’m going to tweak it and add all kinds of things to it thank you for the recipe
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!
Marg says
I do the same. The eggs and oil aren’t needed.
Debbie Rogers says
I left the water out because of the canned pumpkin. Turned out great!
Mona says
That’s where I went wrong. My poor biread came out, horrible. Going to do it again minus water lol
Caroline says
Ok I just put this in the oven. I did make a few tweaks. I used a spice cake mix also added 1 teaspoon cinnamon, 1/4 teaspoon of ground clove, ground ginger and ground nutmeg. Also sprinkled granulated sugar on top of batter before baking for that extra sweet crunch. I’ll let you know how it turned out in about an hour.
Lisa Musick says
Yes!! I’ve made this many times with just pumpkin and spice cake mix.
Judy says
Can you freeze this wonderful bread???
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?
Mchele says
Brenda
I am not sure how long you bake them for small loaf pan could you help?
Carol says
I made mine with great value mix. It called for 3 eggs & 1/3 C oil; added canned pumpkin, no water. Baked in 8 mini loaves, 30 min. They came out light like cupcakes. I wish they were more dense. Next time I’ll cut out one or two of the eggs, and maybe add pecans, raisins, or some such. Thirty minutes worked for me in convection oven. Start there and use toothpick method to check until done.
Rose says
Thank you, that was my question. What about water it says on box?Because you just say check the box for eggs and oil nothing about the water so I’m glad I continued to scroll and check out the replies and questions. But I did figure the pumpkin made up for the water but I wandered, thank you again. Rose
Londa Price says
Brenda,
I was wondering if you would elaborate a bit more on how you make the various flavors.
Thank You
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.
Carol says
Don’t use water. Pumpkin provides moisture.
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.
Mary says
I like chocolate chips in almost everything. They are really good in pumpkin bread.
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.
Carol says
Add egg and oil as the package says but no water. In fact my package called for three eggs. Next time I’m going to cut it down to just one (maybe 2) egg. Mine came out too light and fluffy with 3, unlike the dense quality of most quick breads.
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!
Bernadette says
How can you freeze this pumpkin bread. And best way to defrost
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?
Linda says
I have made muffins just mixing a can of pumpkin with a box of spice cake mix! Very good!
Carol says
I’m grandma. Ev was gone loves my good old fashion cooking. I’m too tired and love the short cut , cake mix. Just made your recipe. I added chopped pecans. Baking at 350 for 40 minutes. Will let you know. Thank you
Teresa says
Do I add any water to the cake mix
Teresa says
Do I add water to the cake mix
Carol says
I added eggs & oil according to cake mix package and felt the bread came out like a loaf-shaped cake in texture. Do you think it would be a little denser if I subtracted an egg or maybe even two (the package called for 3)? That’s what I love about breads versus cake or cupcakes. Breads are usually much denser.
Lynn says
Hi! Just put pumpkin bread in the oven using your recipe plus extra pumpkin pie spice, vanilla and pecans…baking in a bundt pan. Can’t wait for the beautiful fall smell of pumpkin bread! Thanks for sharing your recipe.
Marybeth says
Your additions sound [email protected]
Rachel Harries says
I’m making this for Thanksgiving Breakfast tomorrow. I added 1 TBSP cinnamon & ginger + 1 tsp nutmeg & 1/2 cp Brown Sugar, 2 shredded zucchini & eggs. Topped with 1TBSP on each bread (makes 2) Raw sugar and Pepitas. Topping with chai cream cheese frosting. Letting it rest till tomorrow so the flavors really develop. Talk about a beautiful Thanksgiving Breakfast!
Marybeth says
That sounds AMAZING! Please tell me how it tastes! We’re also having Thanksgiving breakfast and I’m super excited for it.
kathy colvin says
Yellow cake mix, last dry raisins (about a half cup), 2 eggs, 1/3c oil, I black frozen banana, defrosted, and the last cup of pie filling (left after I filled the pies for Thanksgiving) defrosted. Plus some cinnamon, nutmeg, cloves, ginger. Made 23 cupcakes, baked long, took almost 30 min. THEN, I used the bit of coconut pecan frosting, and the little bit of cream cheese frosting, defrosted. Delicious cupcakes. Freezer is a little more under control, which was the point. Right?
Rose says
If we don’t freeze right away, because not eating for a day or so, how should I store it?
Linda says
I make banana nut bread with 3 eggs 5 ready to eat bananas and a white or yellow cake mix. That’s it. Put ina loaf sprayed loaf pan and bake 350 about 1 hour start testing with a toothpick till clean It is so yummy.
Linda says
Oops forgot to say nuts I use walnuts as much as you like. Sorry
SHEILA says
I used gluten free cake mix and almond milk. Delicious but could have split into two loaf pans…it was HUGE and didn’t; fully cook in the middle. Any clue as to why? Oh, and I added chocolate chips!
Jean W says
Thank you for posting this recipe. Used Pillsbury sugar free yellow cake mix, 2 eggs instead of 3, and added 1 teaspoon each of cinnamon and pumpkin pie spice. Baked in 2 8×4 loaf pans. Was delicious but would add another teaspoon of cinnamon next time to better mask the strong cake mix vanilla flavoring. As other have noted, more cake like in texture than pumpkin bread made from scratch. Will definitely make again.
Deb says
This was a hit! I made this because my daughter’s boyfriend loves pumpkin bread. I used a spice cake mix and did not add any more spices. He loved it! My daughter told me later that it had a special meaning for him because his mother passed away 2 years ago and it would have been her birthday. She always made him pumpkin bread so it really touched him to have some. I made it in 2 8 inch bread pans. One loaf was gone soon after I made it and the other loaf went home with him. I’ll be making more. This is a keeper!
Debbie Rogers says
It’s in the oven! All I had was a butter pecan cake mix. I added a handful of caramel filled chocolate drops and a handful of mini marshmallows. I made the 2 small loaf pans so I could share. I had a sick pup over the weekend and I had opened a can of pumpkin for her but she would have nothing to do with it. She’s better now 😉
Kathy says
I had leftover pumpkin for the same reason
My boy wouldn’t eat the pumpkin though
Katt says
How do you cool the cake? I’m using a bundt pan, so does it cool for a specified time in the pan, then turned out onto rack to keep cooling? Thanks…..
Treathyl Fox says
I have been looking for an easy recipe like this. I always use cake mixes. There are the best baking shortcut ever invented (next to the Jiffy cornbread mix … LOL). For the holidays, I want something to have with my coffee before I start making the holiday meal. This pumpkin bread is perfect!
Tammi says
I have this in the oven now, since it seemed like a lot for one loaf pan I split it between 2. I omitted the water as I saw others said to leave it out. I am hoping it turns out good once it comes out of the oven. It’s an easy recipe! I used pumpkin pie spice and it smells so good!