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Cake Mix Pumpkin Bread

Cake Mix Pumpkin Bread is a tender, deeply moist loaf made with cake mix and pumpkin puree, then baked until a toothpick comes out clean. Finished with a quick powdered sugar glaze drizzle for an orange-gold breakfast slice.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Loaf
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree.
  • 2 eggs Large eggs.
  • 0.333 cup vegetable oil
  • 1 box (15.25 oz) spice cake mix Use spice cake mix or yellow cake mix.
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 cup water Add only if batter is very thick.
  • 0.5 cup chocolate chips Optional; substitute chopped pecans if desired.
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon For the glaze.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 350F and grease a 9x5 loaf pan with a thin layer of grease.
  2. In a large bowl, stir together cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and cinnamon until smooth.
  3. If the batter feels very thick, add water and stir just until the batter is pourable but not runny.
  4. Fold in chocolate chips or chopped pecans if using.
  5. Pour the batter into the prepared loaf pan and spread it evenly.
Bake and glaze
  1. Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool the loaf in the pan for 15 minutes.
  3. Whisk powdered sugar, milk, vanilla, and cinnamon for the glaze, then drizzle over the warm loaf.

Notes

For the smoothest texture, stir the batter only until it’s fully combined—small lumps are okay. Store leftovers covered in the refrigerator for up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lower-sugar option, use reduced-sugar cake mix and glaze with half the powdered sugar while keeping milk and vanilla the same.