Cake Mix Pumpkin Bread

4.45 from 239 votes

Cake mix pumpkin bread is the perfect fresh baked treat to make for your family. Made from a box of yellow cake mix and just a few simple ingredients, this pumpkin bread is sure to be a fall baking staple.

 a loaf of cake mix pumpkin bread
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

This is the best easy pumpkin bread!

If you are craving pumpkin bread, this recipe is for you! It’s no secret that I love cake mix recipes

When I made cake mix pumpkin muffins were so good that I just knew I wanted to try making pumpkin bread from cake mix too.

I am loving all the pumpkin and apple recipes this time of year, and more favorites have been cake mix pumpkin cookies, cake mix apple cobbler and these cake mix pumpkin bars.

This recipe is my latest baking favorite using yellow cake mix! Using cake mix is a fun and easy way to make fresh baked delicious treats in a fraction of the time, while still tasting homemade. 

I have been hooked ever since the first time I made cake mix cookie bars.

slice of pumpkin bread

Ingredients to make cake mix pumpkin bread

  • yellow cake mix
  • canned pumpkin
  • eggs
  • cinnamon
  • pumpkin pie spice
  • olive oil or vegetable oil

How to make pumpkin bread from cake mix

  1. Mix together the canned pumpkin, eggs, cinnamon, pumpkin pie spice, and oil
  2. Beat in the yellow cake mix
  3. Pour the batter into a greased loaf pan
  4. Bake the pumpkin bread at 375 degrees for 45 – 55 minutes, or until a toothpick inserted comes out clean
a loaf of pumpkin bread with the front sliced off

Honestly, this might be one of my favorite fall recipes so far.

I love how rich the flavor was and the bread is the perfect soft texture, just like my cake mix banana bread.

So simple, and we loved having it for a quick little breakfast, an afternoon snack with coffee, or even as dessert. 

three slices of pumpkin bread

Do I have to use olive oil?

No, you can either use olive oil or vegetable oil. I like baking with olive oil, but it is totally optional.

How to customize this recipe

  • Add chocolate chips: Stir in dark chocolate or semi sweet chocolate chips into the batter to make a chocolate chip pumpkin bread
  • Add nuts: stir in nuts for a pumpkin nut loaf
  • Add a drizzle: make a maple pumpkin glaze to pour over the top
[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”hztqtipsir1uz0k2g2xb” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1605887276/r3ertjsitmjdgxxeniku.jpg” title=”Cake Mix Pumpkin Bread” volume=”70″]

More pumpkin recipes 

a single slice of bread cut from the loaf
image with the text "cake mix pumpkin bread"
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
loaf of pumpkin bread
4.45 from 239 votes

Cake Mix Pumpkin Bread

By: Joy Shull
Easy and delicious pumpkin bread made with yellow cake mix! This simple recipe is perfect for fall baking.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 8

Ingredients 

  • 15 oz yellow cake mix
  • 15 oz canned pumpkin
  • 3 eggs
  • ¾ teaspoon cinnamon
  • ¾ teaspoon pumpkin pie spice
  • ½ cup olive oil , or vegetable oil

Instructions 

  • Add the canned pumpkin, eggs, cinnamon, pumpkin pie spice, and oil to a mixing bowl and beat to combine
  • Add the yellow cake mix and beat until combined
  • Grease a loaf pan and pour the pumpkin bread batter in
  • Bake the pumpkin bread at 375 degrees for 45 – 55 minutes, or until a toothpick inserted comes out clean

Video

Nutrition

Calories: 358kcal, Carbohydrates: 49g, Protein: 5g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 61mg, Sodium: 413mg, Potassium: 159mg, Fiber: 2g, Sugar: 25g, Vitamin A: 8363IU, Vitamin C: 2mg, Calcium: 139mg, Iron: 2mg
Like this recipe? Rate and comment below!

Sharing is caring!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. I used a vanilla cake mix and flavor is very nice BUT it’s very soft like cake instead of a normal “bread”, pumpkin or banana, which can be sliced and even toasted with butter or cream cheese. This recipe is just too soft for that but is a very good cake. I would reduce number of eggs to 1, which might help make it a little coarser.

  2. Sounds good and easy….can’t wait to try ir…..I think I will put a crumb topping on it before baking.

  3. Wow, this pumpkin bread is so good for fall. I adore its warm orange color. It would be awesome to have this for breakfast or as an afternoon snack. I’m planning to make it for my grandma who’s coming to visit us in two days. Gonna follow your recipe precisely. I’m sure the info you provide will help me a lot. Grandma’s obsessed with pumpkin. Hope she’ll fall in love with this super fluffy and rich bread. Can’t wait to present it to her and get her review. Btw, Joy do you have any tips for preventing a dry cake?
    Thank you for this great idea!
    p.s. now I’m also thinking of bringing it along to party tables next week.

    1. @Ann, the ingredients are practically foolproof, which is the beauty of this recipe, so if you followed the recipe with no deviations, the only things that would result in a dry pumpkin bread would be overmixing the batter or baking a bit too long. Quick breads should be mixed by hand with a spoon or spatula just until all the ingredients combined and dry ingredients are moistened. It will have lumps and that is okay. Let the mixture sit for about five minutes before it goes in the oven so those lumps can absorb the liquid before it goes in the oven.

      Baking times will vary depending on the size of loaf pan you use, too. I use an 8”x5” loaf pan and have a little bit of batter left over. (Tried using it all and it cooked over and made a big mess that I had to clean up and the loaf had a bad shape). Pour the extra batter into a ramekin, or small oven proof bowl or mug if you don’t want to waste any. The ramekin will bake in about 15 minutes. Check the loaf for doneness at 30 minutes. Set a timer. If the tooth pick does not come out clean, check again in five minute intervals. A crumb or two on the toothpick is fine as the cake will continue to cook for a few minutes after removed from the oven. In my 8”x5” loaf pan it’s between 40 and 45 minutes. My oven runs a bit cool so I have to set my oven temp at 385 degrees. In a 9”x6” pan, the baking time is probably around 35 minutes. And using mini loaf pans, they baked in about 15-18 minutes. I actually baked them for 20 minutes and they were a bit too fluffy and not as moist as the larger loaf so I reduced the cooking time and they came out better.

      The first two times I used this recipe, I used a Duncan Hines spice cake mix. Since it is rather spicy to begin with there was no need to add any of the spices called for on the recipe. The third and fourth time, I used the yellow cake mix and spices per the recipe. The spice cake mix has consistently produces a slightly better result and is how I make this pumpkin bread. It’s quick, easy, and everyone loves that I’ve been sharing it.

      Over mixing and over baking are the most common reasons for a dry bread. Good Luck.