Pumpkin Bread Recipe With Spice Cake Mix
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!
Equipment
- standard loaf pan
- Cooling rack
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
Topping
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line a standard-size loaf pan with parchment paper and spray it with baking spray. Set aside.
- In a large mixing bowl, lightly beat the eggs.
- Add the box of spice cake mix and pumpkin puree, stirring with a rubber spatula until combined.
- Pour the pumpkin mixture into the prepared loaf pan.
- In a small bowl, combine the sugar and ground cinnamon. Sprinkle over the top of the bread.
- Bake for 40-45 minutes or until a toothpick or knife inserted into the center of the bread comes out clean.
- 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.
Notes
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.
