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Cake Mix Pumpkin Bread

Cake mix pumpkin bread is an easy, deeply moist loaf made by stirring cake mix with pumpkin puree, eggs, and oil, then baking until a toothpick test comes out clean. Finish with a quick powdered sugar glaze for an orange-gold, tender slice with a sweet drizzle.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake loaf
  • 1 box (15.25 oz) spice cake mix or yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 0.333 cup vegetable oil
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 cup water (only if batter is very thick)
  • 0.5 cup chocolate chips or chopped pecans Optional; choose one.
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake the loaf
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Combine cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and cinnamon, then stir until smooth.
  3. If the batter is very thick, add water gradually until it’s pourable but not runny.
  4. Fold in chocolate chips or chopped pecans if using.
  5. Pour the batter into the prepared pan.
  6. Bake for 55-60 minutes at 350F, until a toothpick inserted in the center comes out clean.
  7. Cool the bread in the pan for 15 minutes, then remove it.
Make and drizzle the glaze
  1. Whisk powdered sugar, milk, vanilla, and cinnamon until smooth.
  2. Drizzle the glaze over the warm loaf and let it set briefly before slicing.

Notes

For the smoothest batter, stir just until you don’t see dry cake mix streaks—overmixing can make the loaf tougher. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze slices (well wrapped) for up to 2 months. For a lower-fat option, swap in melted unsweetened applesauce for the vegetable oil (the loaf will be slightly less tender).