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.
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 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.
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
Simply mix together all of the ingredients except the cake mix, then add the cake mix until combined.
Grease a loaf pan and pour the batter in.
Bake at 375 degrees until a toothpick inserted comes out clean.
Now you have a mega fluffy and rich pumpkin bread that everyone will love!
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.
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
Throw in some chocolate chips, nuts, or make a sweet maple pumpkin drizzle for the top.
The options are endless!
This pumpkin bread is so easy to customize.
More pumpkin recipes
- Pumpkin Spice Frozen Coffee
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cheesecake Truffles
- Pumpkin Pasta Sauce
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Cake Mix Pumpkin Bread
Easy and delicious pumpkin bread made with yellow cake mix! This simple recipe is perfect for fall baking.
Ingredients
- 1 box (15 oz) yellow cake mix
- 1 can (15 oz) canned pumpkin
- 3 eggs
- ¾ teaspoon cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ cup olive oil or vegetable oil
Instructions
- Add 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 pumpkin bread at 375 degrees for 45 - 55 minutes, or until a toothpick inserted comes out clean
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 336mgCarbohydrates: 37gFiber: 1gSugar: 19gProtein: 3g
Harriet
Tuesday 25th of August 2020
Sounds good and easy....can't wait to try ir.....I think I will put a crumb topping on it before baking.
Ann
Sunday 3rd of November 2019
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.
Alicia
Thursday 11th of November 2021
@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.