Description
This Cake Mix Pumpkin Bread combines the rich flavor of pumpkin with warm spices. Simple to prepare, it’s perfect for cozy gatherings or a quick snack at home.
Ingredients
Scale
- 1 can pumpkin purée, 15 oz.
- 1 boxed spice cake mix (13.25 – 15.25 oz.)
- 3 large eggs, room temperature
- ¼ cup oil, vegetable or canola
- 2 tbsp whole milk
- 1 ½ tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp orange zest, optional
- 4 oz block cream cheese, softened
- 3 tbsp butter
- 1 tsp vanilla
- ¼ cup light brown sugar
- pinch of sea salt
- 1½ to 2 cups powdered sugar, more if needed
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk the eggs until frothy.
- Add oil, pumpkin, vanilla, and milk to the eggs and whisk to combine.
- Stir in the cake mix, spices, and orange zest until just combined, avoiding over-mixing.
- Grease and flour a loaf pan, then pour in the batter and spread evenly.
- Bake for 50-60 minutes or until a toothpick comes out clean. Tent with aluminum foil if browning too quickly, checking around 40 minutes.
- Remove from the oven and cool on a wire rack for 10-15 minutes, then remove from the pan to cool completely.
- For the frosting, cream together softened cream cheese and butter until smooth. Add vanilla and brown sugar, beating until smooth.
- Incorporate powdered sugar gradually until desired consistency is achieved. Chill until ready to use.
- Once the bread is cool and frosting is chilled, spread the frosting generously on top and chill for 2 hours. Slice and enjoy!
Notes
Adjust the sweetness of the cream cheese frosting by controlling the amount of powdered sugar added.
For an extra flavor boost, add chopped nuts to the pumpkin batter if desired.
Pumpkin bread can be frozen for up to 3 months; wrap it well in foil or plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg