A quick and easy pumpkin bread made with a cake mix and canned pumpkin that’s super moist and easy to mix up.
This is the easiest way to make delicious pumpkin bread. It’s perfect for the fall season and holidays and the whole family will love it.
Table of Contents:
Pumpkin bread is a quick bread, which means it doesn’t use yeast. This is just one of the things that makes this bread so easy to make.
It also doesn’t have to be made from scratch. If you’ve got a yellow cake mix on hand and a can of pumpkin and a few more ingredients, then you’re all set.
This recipe is super easy to put together and no worries if you don’t have pumpkin spice, there’s an easy substitute for that.
Now let’s talk a little about the ingredients that are in this bread. (The list of all ingredients are in the recipe card below.)
Yellow cake mix: This bread is made using a cake mix, which makes it super quick and easy to mix up and it turns out great every time.
Some recipes for pumpkin bread call for a spice cake mix, but sometimes those are hard to find. You can do the same thing with a yellow cake mix and it’s equally tasty.
Canned Pumpkin: Now, this isn’t the same as pumpkin pie filling as that will have added sugar and spices. Canned pumpkin is simply just canned pumpkin.
You’ll use the entire can of pumpkin for this recipe. Of course, you could always use fresh pumpkin, but the point of this recipe is to make it quick and easy and for that, the best way to go is to use canned pumpkin.
Vanilla pudding mix: This will just add more flavor to the bread and adding pudding mix makes things super moist.
Cinnamon and pumpkin pie spice: You’ll need to add the appropriate spices to get that pumpkin spice flavor and it’s easy to do that with pumpkin pie spice and additional cinnamon. Don’t worry if you don’t have pumpkin pie spice, I do give a substitute in the recipe card below.
Vanilla extract: This just makes everything better and helps to bring out the other flavors and spices that are in the bread.
Steps and How to Make this Bread:
Let’s talk a little about how to make this pumpkin bread. (The exact instructions are in the recipe card below.)
Preheat the oven to 325 degrees F and spray or grease an 8-9 inch loaf pan. This bread will puff up quite a bit so make sure you use the right-sized pan and not a smaller one.
Add all of the ingredients to a large bowl, except for the cake mix.
Mix well with an electric mixer until everything is smooth.
Add the cake mix and mix well. Scrape down the sides of the bowl and mix again.
Add the batter to the prepared loaf pan and smooth it.
Bake in the preheated oven at 325 degrees F for about 60-65 minutes, then cool completely before slicing.
Tips & FAQs:
I personally prefer to use either Betty Crocker or Duncan Hines.
No, just add the cake mix dry.
Probably. I haven’t tested that out, but it should work as long as you add in the spices.
Add it if you can as it adds needed moisture and flavor to the bread.
No, you’ll just add the pudding mix dry.
Use the instant pudding mix.
No, pumpkin pie mix has added sugar and spices and is sometimes not as solid as canned pumpkin.
You’ll want to use canned pumpkin for this recipe.
Yes, the substitute for the 2 teaspoons of pumpkin pie spice that this recipe calls for is:
1 1/5 tsp. cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves & 1/2 tsp ginger
Use those spices and amounts in place of the 2 teaspoons of pumpkin spice that this recipe calls for.
Make sure to pop the bread out of the pan after it’s cooled for about 20 minutes or so. Then let the bread cool completely before slicing. This bread is so light and moist that if you slice it too warm, it may fall apart on you.
This bread can be made ahead of time and frozen if desired. Let it cool completely, then wrap in plastic wrap and foil (or a freezer bag) and place in the freezer for up to two months.
To thaw, place the wrapped bread on the counter at room temperature and let thaw completely, then remove the wrapping.
This bread can be stored at room temperature, covered well, for up to 6 days.
Probably, although I have not tested that out. If you want to try it, just add cupcake liners to two cupcake pans (about 24 cupcakes). Add the batter to about 2/3 of the way full and bake at 350 degrees F instead of 325 degrees and start checking for doneness at about 20 minutes or so, although you may need to add a little more time.
The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs on it or clean.
This bread is best eaten at room temperature or warmed up. You can also add a little butter to a slice and warm it up.
You can add raisins, white chocolate chips, chocolate chips and/or nuts.
This bread is done baking when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
This bread is perfect for the fall season, holidays, or any other time you have a pumpkin craving.
Supplies Used for this Recipe:
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Easy Pumpkin Bread with Cake Mix and Canned Pumpkin
- 1 15 ounce box yellow cake mix
- 1 3.4 ounce package instant vanilla pudding mix
- 1 15 ounce can canned pumpkin (not pumpkin pie filling)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice (or 1 1/5 tsp. cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves & 1/2 tsp ginger)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- Preheat oven to 325 degrees F. Grease and flour or spray an 8-9 inch loaf pan. This bread will puff up quite a bit when baking so make sure the pan is the appropriate size and not smaller than an 8-9 inch loaf pan.
- In a large mixing bowl, add all of the ingredients except for the cake mix and mix with an electric mixer on medium until well combined.
- Add in the cake mix and mix on medium until well combined.
- Scrape down the sides of the bowl and mix again for about 30 seconds.
- Pour batter into prepared pan.
- Bake at 325 degrees F for approximatly 65 minutes. A toothpick inserted into the middle will come out with a few moist crumbs on it or clean.
- Set the pan onto a rack to cool for about 15-20 minutes, then turn bread out of the pan directly onto the rack to cool completely. Cool this bread completely before cutting. This bread is light and moist, so if it's cut too warm, it may fall apart when you pick up a slice.
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4 thoughts on “Easy Pumpkin Bread with Cake Mix and Canned Pumpkin”
I am really looking forward to making two of your cake mix recipes. Just what I was looking for since I found some Betty Crocker mixes on sale
I am going to make muffins with zucchini, nuts and raisins I love my silicone muffin pans. You would too. Nonstick no liners needed.
Hi Mary, I hope you love the recipes. I really need to try out those silicone pans. I’ve heard good things about them. It would really be nice not to have to grease or spray pans, that’s for sure. 🙂
I’m using boxed apple cinnamon bread adding pumpkin and fresh blueberries will let you know outcome!!
Ooooo that sounds good! Curious to know how it turns out. 🙂