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Cake Mix Pumpkin Bread

Cake mix pumpkin bread is an easy, tender loaf made by stirring cake mix with pumpkin puree and warm spices, then baking until a toothpick comes out clean. A quick powdered sugar glaze drizzle adds a sweet finish without extra fuss.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Spice cake mix or yellow cake mix
  • 1 can (15.25 oz) spice cake mix or yellow cake mix Use either spice cake mix or yellow cake mix for the best convenience.
Pumpkin puree
  • 1 can (15 oz) pumpkin puree
Eggs
  • 2 eggs
Vegetable oil
  • 0.333 cup vegetable oil
Pumpkin pie spice
  • 1 tsp pumpkin pie spice
Cinnamon
  • 1 tsp cinnamon Use in the batter and also for the glaze.
Water
  • 0.25 cup water Only add if batter is very thick; it should be pourable but not runny.
Chocolate chips or chopped pecans
  • 0.5 cup chocolate chips or chopped pecans Optional add-in for texture and sweetness.
For glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon Add to the glaze.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan so the loaf releases cleanly.
Make the pumpkin batter
  1. Combine cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and cinnamon, then stir until smooth and evenly orange-gold.
  2. Add water only if the batter is very thick, mixing just until it becomes pourable but not runny.
  3. Fold in chocolate chips or chopped pecans if using, distributing them through the batter with visible specks.
  4. Pour the batter into the prepared pan, filling it evenly with a smooth top.
Bake and glaze
  1. Bake at 350F for 55-60 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool the loaf in the pan for 15 minutes, then remove it and drizzle with glaze while the loaf is slightly warm so the glaze sets.
Quick glaze
  1. Whisk powdered sugar, milk, vanilla, and cinnamon together until smooth and thick enough to drizzle in thin ribbons.

Notes

Pro tip: check doneness with a toothpick at 55 minutes—overbaking can dry out the center. Store the loaf airtight in the refrigerator up to 4 days; rewarm slices in the microwave for 10-15 seconds. Freezing is yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, use melted coconut oil in place of vegetable oil for a slightly different flavor while keeping the same texture.