This easy Pumpkin Bread made with cake mix uses just four pantry ingredients and comes together in under an hour. The loaf bakes up moist and tender and is finished with a simple cinnamon glaze for a cozy, crowd-pleasing treat.
When crisp weather arrives and pumpkin cravings kick in, this quick pumpkin bread is a go-to. You only need a box of spice cake mix, canned pumpkin puree, eggs, and cinnamon. It requires minimal equipment, bakes quickly, and the warm cinnamon glaze takes it over the top.
Why You’ll Love This Pumpkin Bread
This recipe is fast, forgiving, and perfect for busy mornings or last-minute gatherings. Using cake mix as a base keeps the ingredient list short and makes consistent results easy. You can customize the loaf with mix-ins or a swirl, and the cinnamon glaze adds a bright finish.
Only basic kitchen tools are required: a mixing bowl, a mixer or whisk, and a loaf pan. The batter comes together in minutes, and the bake time is straightforward—ideal when you want a homemade fall treat without fuss.
Ingredients You’ll Need
- 1 box spice cake mix (about 15.25 oz). If you only have yellow or white cake mix, add 2 teaspoons pumpkin spice and 1 teaspoon cinnamon to approximate spice cake.
- 1 can (15 oz) pumpkin puree — use plain pumpkin puree, not pumpkin pie filling, which already contains added spices and sweeteners.
- 2 large eggs to bind the batter.
- 1 teaspoon cinnamon for extra warmth in the loaf.
Pumpkin Puree vs. Pumpkin Pie Filling
Use pure canned pumpkin puree in this recipe. Pumpkin pie filling is seasoned and sweetened; using it will make the loaf too spiced and overly sweet. Pure pumpkin keeps the flavor balanced and lets you control the spices.
Equipment To Gather
- Hand mixer or stand mixer (or a whisk)
- Large mixing bowl
- Measuring cups and spoons
- 9×5-inch loaf pan (or mini loaf pans)
- Wire rack for cooling
Let’s Make Pumpkin Bread with Cake Mix
Preheat the oven to 375°F (190°C). Grease a loaf pan with melted butter or nonstick spray, or line it with parchment for easy removal.
In a large bowl, combine the dry spice cake mix, 2 eggs, the can of pumpkin puree, and 1 teaspoon cinnamon. Mix on low with a hand mixer or whisk until ingredients are combined, then increase to medium until the batter is smooth and uniform.
Pour the batter into the prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so start checking around 45 minutes.
While the bread bakes, whisk together 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon cinnamon to make a glaze. Add more powdered sugar for a thicker glaze or an extra teaspoon of milk at a time for a thinner consistency.
Allow the loaf to cool in the pan briefly, then transfer it to a wire rack. When it reaches room temperature, drizzle the cinnamon glaze over the top and slice to serve.
Tips and Tricks
- Check doneness with a toothpick: it should come out clean or with a few moist crumbs.
- Line the pan with parchment for easy removal and cleaner slices.
- Let the loaf cool to room temperature before glazing so the glaze sets instead of sliding off.
Variations
- Cream cheese swirl: Mix 4 oz cream cheese with 1 tablespoon milk and drop spoonfuls into the batter, swirling gently before baking.
- Mini loaves or muffins: Divide the batter into mini loaf pans or a muffin tin; adjust baking time accordingly.
- Add chocolate: Stir in white or semi-sweet chocolate chips for a sweet contrast to the pumpkin and spice.
More Cake Mix Recipes
- Peach cobbler with cake mix
- Brownie mix cookies with cream cheese
- Peanut butter cookies with yellow cake mix
- Chocolate chip angel food cake mix cookies
Frequently Asked Questions
Use yellow or white cake mix and add 2 teaspoons pumpkin spice (or a blend of cinnamon, nutmeg, and cloves) plus 1 teaspoon cinnamon to mimic the flavor of spice cake.
Store the loaf in an airtight container at room temperature for up to 4 days. Avoid refrigerating, which can dry it out faster.
Yes. Do not glaze before freezing. Wrap the cooled loaf tightly in plastic wrap and place it in a freezer bag for up to 3 months. Thaw at room temperature and add the glaze before serving.
Other Recipes To Try
If you enjoyed this easy pumpkin bread made with cake mix, try it alongside other simple desserts like cobblers, cookies, or quick breads for a cozy spread.
Recipe
Easy Pumpkin Bread with Cake Mix
Simple four-ingredient pumpkin bread made from spice cake mix, topped with a cinnamon glaze. Ready in under an hour.
Equipment
- Hand mixer or whisk
- Mixing bowls
- Loaf pan (9×5 inch)
- Wire rack
Ingredients
- 1 Box spice cake mix (15.25 ounces)
- 1 can (15 ounces) pumpkin puree
- 2 large eggs
- 1 teaspoon cinnamon
For the Cinnamon Glaze
- 1 cup powdered sugar
- 1 tablespoon milk (more as needed)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F. Grease a loaf pan or line it with parchment.
- In a large bowl, combine the cake mix, eggs, pumpkin puree, and cinnamon. Mix until smooth.
- Pour batter into the prepared pan and bake 45–55 minutes, until a toothpick comes out clean.
- Cool briefly, remove from pan to a wire rack, and let reach room temperature.
- Whisk powdered sugar, milk, and cinnamon to make the glaze. Drizzle over the cooled loaf and serve.
Make the Glaze
- Whisk 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon cinnamon. Adjust powdered sugar or milk to reach desired consistency.
Notes
- Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Lining the pan with parchment makes removal easier.
- Glaze the loaf only after it has cooled to room temperature so the glaze sets properly.
Carbohydrates: 68 g |
Protein: 5 g |
Fat: 10 g
Nutrition information is an estimate and not guaranteed.