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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.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 319 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 28mg Sodium: 584mg Carbohydrates: 66g Fiber: 2g Sugar: 35g Protein: 4g
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
October 21, 2013 at 6:08 pmI 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
November 3, 2013 at 3:52 pmI 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
September 27, 2016 at 9:42 pmno eggs?? you just mix pumpkin and cake mix??
Marybeth Hamilton says
October 24, 2017 at 11:24 amNo! Follow the directions on the box as stated in the recipe.
Renee says
July 14, 2018 at 5:55 pmNo, 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
September 12, 2018 at 12:55 pmYES! 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
December 3, 2013 at 7:20 amI’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
December 19, 2015 at 6:40 pmCan you make zucchini bread with a cake mix?
Billye Robinson says
January 2, 2014 at 12:20 pmI made this recipe for Thanksgiving and I cooked it in my bundt pan like always…& it never got done.
Any ideas?
Marybeth Hamilton says
January 6, 2014 at 2:11 pmI 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
December 6, 2017 at 8:06 pmI 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
September 15, 2015 at 4:33 pmthe 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
September 19, 2015 at 11:45 pmHi 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
September 20, 2015 at 12:33 pmI 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
October 25, 2015 at 10:32 amJust put this in the oven! Can’t wait foe it to come out of the oven.
Lucky says
November 2, 2015 at 11:37 amDid you add the 1 cup of water like the mix says because my bread was too dense???
Thanks
Lucky
Lucky says
November 2, 2015 at 12:14 pmI mean WET not dense
Kristin says
November 23, 2015 at 11:05 amAre 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
November 29, 2015 at 7:39 amWhy 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
August 14, 2017 at 6:54 pmCan you freeze this
Marybeth Hamilton says
August 16, 2017 at 10:08 pmI 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
September 23, 2017 at 9:07 amBeen in for 50 min… still uncooked In the middle???
Joan Miskelly says
October 20, 2017 at 9:00 amI( 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
November 19, 2017 at 1:35 amI used rice bran oil for mine and it worked fine
Barb Tabaka says
October 21, 2017 at 9:52 amDoes this only make 1 loaf at a time ?
Michele says
November 20, 2017 at 9:48 pmCan 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
November 21, 2017 at 4:57 pmYou can definitely use spice cake mix instead of yellow cake mix.
steve lovelidge says
February 12, 2018 at 10:44 ami 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
February 16, 2018 at 11:15 pmHi, can I substitute applesauce for the oil? Or something else healthier? Thanks!
Edythe Raskopf says
March 2, 2018 at 3:27 pmJust 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
March 2, 2018 at 3:38 pmI’m so happy to hear that!
Tina says
July 27, 2018 at 8:22 pmI use applesauce instead of oil and then toss in mini choc chips. To die for!
Marybeth Hamilton says
July 27, 2018 at 11:35 pmThat sounds delicious!
Hannah says
September 18, 2018 at 8:24 amWe 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
September 24, 2018 at 5:19 pmI 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
October 26, 2018 at 6:31 pmIs this for one or two loaves?
Marybeth Hamilton says
October 27, 2018 at 11:50 amOne big loaf or two small loaves.
Dena Holland says
October 31, 2018 at 7:39 amThis looks so easy and i have the ingredients alteady!! Put it on my phone’s front page!! Thank you so much!
Dawn says
November 15, 2018 at 9:22 pmcan you make cupcakes using this recipe?
Dawn says
November 15, 2018 at 9:25 pmNot cupcakes….I meant muffins?
Carol says
November 24, 2018 at 10:04 amI’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
March 28, 2019 at 12:39 pmDo I add any water to the cake mix
Teresa says
March 28, 2019 at 12:40 pmDo I add water to the cake mix