3-Ingredient Cake Mix Pumpkin Bread
You are 3 ingredients and one bowl away from a loaf of spiced pumpkin bread that tastes like you spent the afternoon baking. It works because the cake mix already has the precise flour, sugar, and leavening measured in, so your only job is to stir everything together and slide it into the oven.
It bakes up with a tender, springy crumb and a dark orange crust that fills the kitchen with cinnamon and clove. No one will believe it started with a box.
What Makes This Pumpkin Bread So Foolproof
A full can of pumpkin puree carries all the moisture, so you skip the measuring cup and the worry about dry results. The cake mix supplies consistent lift and a warm spice blend that tastes like fall, without you having to sift or scale a thing.
The batter comes together in about 2 minutes. You let the oven do the rest, and what comes out is a tall loaf with a crack down the center and a soft, even crumb that stays moist for days.
Ingredients
- 1 box (15.25 oz) spice cake mix: any standard brand works; a carrot cake mix is a solid backup
- 1 can (15 oz) pumpkin puree: plain pumpkin, not pumpkin pie filling, which is already sweetened and spiced
- 2 large eggs: bring them to room temperature if you can, but cold eggs still blend in fine
Variations / Substitutions
- Use yellow cake mix: add 2 teaspoons of pumpkin pie spice and ½ teaspoon of cinnamon to the dry mix to build the same aroma
- Fold in chocolate chips: a half cup of mini chocolate chips stirred in right before baking turns this into a dessert loaf
- Make it dairy free: skip the optional butter topping and use a dairy-free cake mix; the recipe is already free of milk and butter in the batter
- Play with nuts: fold ⅓ cup chopped pecans or walnuts into the batter for a crunchy contrast
For a smaller batch that bakes in a muffin tin, try my Pumpkin Spice Muffins.
How to Make Cake Mix Pumpkin Bread
Step 1: Stir the Batter
Heat the oven to 350°F (175°C) and coat a 9×5-inch loaf pan with nonstick spray. In a large mixing bowl, stir together the 15 oz of pumpkin puree and 2 eggs until smooth, then add the entire 15.25 oz box of dry spice cake mix. Switch to a spatula and fold just until no streaks of dry mix remain. The batter will be thick and smell warmly of cinnamon and clove, with a deep orange color.
Step 2: Bake the Loaf
Scrape the batter into the prepared loaf pan and smooth the top. Slide it into the oven and bake for 50 to 55 minutes, until the center springs back when pressed lightly and a toothpick inserted in the middle comes out with just a few moist crumbs. If the top starts to brown too deeply before the center is done, tent the pan loosely with foil around the 40-minute mark.
Step 3: Cool and Slice
Let the loaf rest in the pan on a wire rack for 10 minutes, then turn it out and let it cool completely, at least an hour, before slicing. The crumb will be tender and slightly warm, and the slices should hold their shape without crumbling. Serve the bread as is or spread with salted butter while it is still faintly warm.
Tips for the Best Loaf
- Don’t overmix: stop folding as soon as the batter comes together, or the bread can turn out tough and gummy.
- Test early: every oven runs a little differently, so start checking for doneness at the 45-minute mark.
- Use a scale or the right size pan: an 8½×4½-inch pan works too, but it will need about 5 to 8 extra minutes in the oven.
- Rest it completely: the flavor settles and the slices cut cleanly only after the loaf is fully cool.
Bake times by pan:
| Pan Type | Oven Temp | Approximate Time |
|---|---|---|
| 9×5-inch loaf | 350°F (175°C) | 50–55 minutes |
| 8½×4½-inch loaf | 350°F (175°C) | 55–63 minutes |
| Muffin tin | 350°F (175°C) | 18–22 minutes |
Keeping Your Pumpkin Bread Fresh
- Store on the counter: wrap the cooled loaf tightly in plastic wrap or slide it into a zip-top bag. It stays moist at room temperature for up to 4 days.
- Refrigerate: if your kitchen is warm, tuck it in the fridge for up to a week, but let slices come to room temp before eating so the crumb softens.
- Freeze: wrap the whole loaf or individual slices in a layer of plastic and then foil. Freeze for up to 3 months, then thaw overnight in the fridge.
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes. A yellow cake mix with added pumpkin pie spice works well, or a vanilla cake mix gives a mellow, less spiced loaf.
Can I make this without eggs?
You can replace each egg with a flax egg (1 tablespoon ground flaxseed whisked with 3 tablespoons water, left to gel for 5 minutes). The texture will be a little more dense but still good.
Can I add a glaze?
Absolutely. Whisk ¾ cup powdered sugar with 1 to 2 tablespoons of milk and a pinch of cinnamon, then drizzle over the completely cooled loaf.
Why did my bread sink in the middle?
Underbaking is usually the cause. Check with a toothpick in several spots; if it comes out wet, give it 5 more minutes and test again. Opening the oven door too early can also cause a collapse, so keep the door closed for the first 40 minutes.
Cake Mix Pumpkin Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Stir pumpkin puree and eggs together in a large bowl, then fold in the cake mix until no dry streaks remain.
- Pour batter into the pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing.
