Pumpkin Bread Recipe With Spice Cake Mix

Name: Pumpkin Bread Recipe With Spice Cake Mix
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 13.25 box spice cake mix (I used Betty Crocker Delights Super Moist Spice Cake Mix); 2 large eggs; 1 cup pumpkin puree (not pumpkin pie filling); 2 tablespoons granulated sugar; ½ teaspoon ground cinnamon

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If you’re looking for a quick, easy way to enjoy all the cozy flavors of fall, this Pumpkin Bread Recipe With Spice Cake Mix is your new go-to for pumpkin season!

A large round serving plate with slices of pumpkin loaf arranged in a fanned out manner.

With just five simple ingredients, you’ll have a delicious, moist pumpkin bread ready to enjoy in no time. Plus, you probably already have most of the ingredients on hand. Whether you’re looking for an afternoon snack or a sweet treat with your morning cup of coffee, this easy pumpkin bread recipe is a game changer!

This easy cake mix recipe is perfect for this time of year. If you're a pumpkin lover, you should try my Panera Pumpkin Muffin recipe, Pumpkin Cheesecake Cookies, or Pumpkin Spice Donuts.

Why You’ll Love This Recipe

5 Ingredient Pumpkin Bread Recipe. That's right! You’ll just need a box of spice cake mix, eggs, pumpkin purée, sugar, and cinnamon. That’s it!
No fuss. This recipe's beauty is its simplicity. Just mix the ingredients by hand, bake, and enjoy. There is no need to stress over exact measurements or complex steps.
Perfect fall flavor. Thanks to the spice cake mix and pumpkin puree, this bread is packed with all the cozy fall spices you love.

Leftover Pumpkin Purée

Like many other recipes, this one only uses 1 cup of pumpkin. So, what do you do with the rest? Don't waste it. Follow my tutorial on How To Freeze Pumpkin Purée. I cover all the tips and tricks for freezing and thawing canned pumpkin.

A loaf of pumpkin bread topped with a crunchy cinnamon sugar coating that has been sliced and ready for serving.

Substitutions

Yellow or White Cake Mix - If you don’t have a box of spice cake mix, you can use a white cake mix or yellow cake mix and add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon allspice or cloves.
Pumpkin Pie Spice - If you really want a bread with a lot of pumpkin flavor, you can use pumpkin pie spice instead of ground cinnamon for the topping. I have a great recipe for homemade Pumpkin Pie Spice.

Variations

Add-ins - If you want to take this cake mix pumpkin bread to the next level, toss in ½ cup of chocolate chips or chopped nuts (like walnuts or pecans) into the pumpkin mixture.
Muffins - Instead of a loaf, you can turn this recipe into muffins by dividing the batter into a muffin tin and baking at 375 ℉ for 13-17 minutes.
Cream cheese frosting - Drizzle some cream cheese frosting over the top for an extra decadent treat. This is especially delicious if you’re serving it for dessert.
Vanilla or Maple Glaze - Combine powdered sugar and milk or maple syrup to make a perfect glaze for this pumpkin spice bread.
Toppings - Swap the cinnamon-sugar topping with brown sugar or even pumpkin seeds for a crunchy twist.

Ingredients

*For specific ingredient amounts, please scroll down to the printable recipe card.

How To Make This Delicious Pumpkin Bread

Step 1. Prepare your pan. Preheat the oven to 350℉. Line a standard 9"x5" loaf pan with parchment paper and spray it with non-stick cooking spray.

Step 2. Mix the ingredients. In a large mixing bowl, lightly beat the eggs. Add the box of spice cake mix and pumpkin puree, stirring until combined. No need for a hand mixer—just a rubber spatula will do!

Beaten eggs, pumpkin puree and spice cake mix in a bowl being mixed with a rubber spatula.

The pumpkin bread batter in a large mixing bowl after all the ingredients have been combined.

Step 3. Pour It Into the Pan. Pour the pumpkin mixture into your prepared loaf pan.

Step 4. Make the Topping. In a small bowl, combine the sugar and ground cinnamon. Sprinkle it over the top of the bread.

The unbaked pumpkin bread batter in a parchment lined loaf pan,

The unbaked pumpkin bread batter that has been topped with cinnamon and sugar, in a parchment-lined loaf pan.

Step 5. Bake It. Place in a preheated oven at 350°F and bake for 40-45 minutes or until a toothpick or knife inserted into the center of the bread comes out clean.

Step 6. Cool. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to finish cooling. This will give you the best results in terms of texture.

Storage and Freezing

Store this pumpkin loaf at room temperature for up to 4 days in an airtight container or Ziploc bag. It will keep for up to 7 days if stored in the refrigerator.

To freeze this bread, wrap the entire loaf in plastic wrap and store it in a freezer safe container or bag. I also love to slice the pumpkin bread and wrap individual slices in plastic wrap. It makes thawing one slice at a time easier.

A slice of pumpkin cake mix bread that has been broken to reveal its moist crumb and texture.

Natalie’s Pro Tip

Pumpkin bread is always delicious on the first day, but it’s even better the next. The moisture from the pumpkin has time to soak in overnight, making the bread extra tender and flavorful. As it sits, the bread gets even more moist without becoming too dense or soggy—just the perfect balance. So, if you can wait, the second day is where the magic really happens!

This is my pick if you are looking for a great standard-sized loaf pan.

Notes and FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, you’ll want to stick with pumpkin puree for this recipe. Pumpkin pie filling has added sugar and spices that will affect the taste and texture of your bread.

Can I make this recipe with a different kind of cake mix?

Yes! If you don’t have a box of spice cake mix, you can use a boxed yellow cake mix and add pumpkin pie spice to mimic that warm fall flavor. You can even try a chocolate cake mix for a fun twist.

How do I store this pumpkin bread?

Store this pumpkin loaf at room temperature for up to 4 days in an airtight container or Ziploc bag. It will keep for up to 7 days if stored in the refrigerator.
To freeze this bread, wrap the entire loaf in plastic wrap and store it in a freezer-safe container or bag. I also love to slice the pumpkin bread and wrap individual slices in plastic wrap. It makes thawing one slice at a time easier.

Do I have to add the topping?

Nope! Although I love it, feel free to make this bread your own. See the variation section for suggestions for alternative toppings and add-ins like nuts or chocolate chips.