Is there anything better than a slice of moist pumpkin bread with a cup of coffee or even for an after dinner snack? It is the epitome of Fall and a great way to celebrate the season. This Pumpkin Bread with a Cake Mix is especially wonderful because it is so easy to pull together. The best part however is how flavorful it is while still being super moist and crazy delicious. This recipe also makes 2 loaves of pumpkin bread, so you eat one now and freeze one for later.
Pumpkin bread is a quick bread that is flavored with pumpkin and pumpkin pie spice. The pumpkin used is canned puree or made from whole pumpkins cooked down.
It is mild in flavor but so amazingly delicious. It is also wonderful because it is easy to make. This recipe is awesome because the base is a cake mix, so it keeps the ingredients to a minimum with maximum flavor.
Pumpkin Bread Recipes That Fall Flavor Fanatics Will Love!
For the best Pumpkin Bread you have ever sunk your teeth into there are a few things you can do. Sometimes the little things can make all of the difference.
A slice of pumpkin bread is one of fall’s best indulgences. To make it even more amazing you could add ingredients to the batter or even use a combination. One half cup should be enough to fill the bread with extra tastiness.
Yes, whenever a recipe calls for a cake mix a different flavor can easily be substituted. A white cake mix may be used without any difference in flavor.
Easy Cake Mix Banana Bread
This Pumpkin Bread will freeze wonderfully. Make sure it is completely cooled and then wrap it well before freezing. The loaves will freeze great for up to 3 months.
The best way to store this Cake Mix Pumpkin Bread is to put it into a zipper bag or wrap it well in plastic wrap. It can be kept at room temperature for a couple of days but will keep for 4-5 days in the refrigerator.
To tell if the cake mix bread is done, place a toothpick in the center of the bread. If the toothpick comes out with only a few moist crumbs and not raw batter, it is ready.
Pumpkin Snack Cake
No, you can not substitute pumpkin pie filling for pumpkin puree. The reason is because pumpkin pie filling is filled with spices and sugar. It is ready to be added to a pie shell and not to bake into a recipe that includes those ingredients.
Serving: 1 slice | Calories: 234 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 33 mg | Sodium: 252 mg | Potassium: 97 mg | Fiber: 1 g | Sugar: 22 g | Vitamin A: 4204 IU | Vitamin C: 1 mg | Calcium: 92 mg | Iron: 1 mgCake 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.
When I made cake mix pumpkin muffins were so good that I just knew I wanted to try making bread from cake mix too.
Bisquick Pumpkin Bread (vintage Recipe)
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.
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 love how rich the flavor was and the bread is the perfect soft texture, just like my cake mix banana bread.
Ingredient Pumpkin Bread Recipe
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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.
@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.
Healthy Pumpkin Bread {no Sugar + Whole Wheat Flour}
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.
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