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This easy pumpkin bread recipe with spice cake mix requires just 4 ingredients and takes 45 minutes to bake. It’s foolproof and makes a soft, moist loaf with all the fall flavors and not a lot of effort!
An Easy Pumpkin Bread Recipe with Canned Pumpkin and Cake Mix
This is probably the easiest pumpkin bread you can make. Using cake mix cuts down on the prep work for this easy quick bread and lets you enjoy this delicious fall treat in no time.
While this could easily be a 2 ingredient pumpkin bread, I add eggs and a little oil for better texture. Trust me on this. Oh, I also toss in a little cinnamon, which is completely optional. I just like the added flavor.
If time isn’t an issue, and you prefer a scratch recipe, try my homemade pumpkin bread.
Why you’ll love this cake mix pumpkin bread recipe!
- Super easy. Just dump, mix and bake!
- Spice cake mix adds just the right amount of flavor
- Makes a delicious, soft loaf with a moist crumb
Ingredients
Here are the basic ingredients for easy pumpkin spice bread. Full amounts are listed in the printable recipe card below.
- Canned pumpkin puree — not pumpkin pie filling
- Box of Spice cake mix — I use Duncan Hines
- Eggs — for better texture and rise
- Oil — helps keep the loaf moist
- Optional cinnamon
How to Make Pumpkin Bread with Spice Cake Mix
First, whisk the eggs in a large mixing bowl. Then, stir in the remaining ingredients until just blended. Spoon the mixture into a loaf pan sprayed with non-stick cooking spray, and bake in a preheated oven for 45 minutes or until a toothpick comes out clean.
Tips for Making Quick Pumpkin Loaf
Don’t over mix the batter, or it will be too dense. Mix until just blended.
Use pure pumpkin puree not pumpkin pie filling, which has added flavors that may clash with the spices in the cake mix.
All ovens are different. Start testing the bread at 40 minutes to avoid over baking. It is done when a toothpick in the center of the bread comes out clean.
Storing the Bread
Allow the bread to cool completely, then store in an airtight container at room temperature. I think it actually has more flavor the next day! It should keep fresh for 4-5 days. Makes delicious pumpkin French toast!
You can freeze pumpkin bread wrapped in plastic wrap and foil for up to 3 months.
Variations
You can make a delicious cinnamon glaze to take this pumpkin bread to the next level. Just mix ⅔ cup powdered sugar with a tablespoon of milk and a dash of cinnamon. Pour on the cooled loaf and let dry before serving.
Try these easy cake mix pumpkin muffins for an even faster way to satisfy those fall pumpkin cravings!
Easy Pumpkin Bread with Cake Mix
Video
Ingredients
- 2 large eggs
- ⅓ cup vegetable oil
- 15 oz can pumpkin puree
- 15.25 oz box spice cake mix
- 2 tsps ground cinnamon optional
Instructions
- Preheat oven to 350℉, and grease a loaf pan with non-stick spray
- In a large mixing bowl, whisk eggs
- Stir in the oil and pumpkin puree, and mix until combined
- Gently stir in the cake mix and optional cinnamon until just blended
- Spoon batter into prepared loaf pan, smoothing the top with a spatula or the back of a spoon
- Bake in preheated oven for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean
- Allow to cool, then turn out onto a wire rack, and cool completely
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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