Easy Pumpkin Bread Starts With A Cake Mix
This recipe for pumpkin bread is what I call semi-homemade. It is absolutely delicious and very easy to make. It makes the whole house smell like fall when it’s baking! This simple pumpkin bread recipe is for all of us that run ragged every day but would like to make delicious food for our family because we love them.
My aim ever since I started writing about food has been to help find that magical balance in how we spend our days and minutes. It’s the hardest job we have.
I love working and playing with food, I always have, and it’s often how I choose to spend my time. It gives me deep satisfaction to provide a good meal. I receive joy when I feed people, the more around the table, the happier I am.
However, most of my friends would rather do anything than spend time in the kitchen, but they do other fantastic things that I envy. While I’m happily bustling about the kitchen, my bookkeeping is a mess, and I am not always disciplined about daily exercise. I failed at making scrapbooks for my girls, and my photos are completely unorganized. The list goes on and on!
But, I’m discovering that our choices make all of us uniquely perfect in our way. Maybe it’s because I just got home from a wonderful silent retreat!
I know I’m the outlier in kitchen duty, so I always try to find easy recipes that taste like you spent all day making them. This pumpkin bread is a dandy; it’s tender, moist, and full of flavor!
Make This Yummy Bread In One Bowl In Five Minutes
I love to bake, but I don’t love cleaning up, so when I made this pumpkin bread, I put the bowl in my sink and plugged my hand mixer close by. Any splatters are easy to rinse away instead of washing off the backsplash! This trick is one of my favorite lazy kitchen cleanup hacks!
Dump the dry cake mix in a medium bowl. Look on the box and add the number of eggs and the amount of oil your cake mix instructions tell you, but LEAVE OUT THE WATER. My store-brand cake mix called for three eggs and one-third cup of oil. I’m guessing that’s about average, but please check the box.
Add a teaspoon of cinnamon or pumpkin pie spice, if you have some, plus one fifteen-ounce can of pureed pumpkin. Do NOT use pumpkin pie filling. Mix the batter well and put it in the greased loaf pans to bake.
Pumpkin pie spice combines warm spices we all reach for in our fall and holiday baking. Typically it includes cinnamon, nutmeg, cloves, allspice, and ginger. I used cinnamon alone, and we loved it. Let The Pioneer Woman tell you how to make your pumpkin pie spice for upcoming fall baking.
I love sharing baked goods, so I baked this recipe in two mid-size ceramic loaf pans, each about seven and one-half inches by three and one-half inches. I used an ice cream scoop to fill the pans because there’s almost no dripping! I recommend ceramic loaf pans because they bake beautifully, and the cleanup is a breeze!
Of course, you can make it in one standard loaf pan, about nine inches by five inches. It will need to bake about ten minutes longer than the smaller loaves. Set the loaves on a cooling rack when you take them out of the oven. Let them cool until you can comfortably handle the pans before removing the bread.
In my kitchen, I love to garnish and “zhoosh up” my baked goods to make them look more professional. It’s been a thing with me for as long as I can remember; I love making things look pretty and delicious!
I stirred up a simple powdered sugar and milk glaze, added a bit of vanilla and butter flavoring, then drizzled it over the loaves when they cooled. As hard as it was to wait, I let the glaze harden before I sliced and wrapped the loaves for our grandkids! Did I mention I tried a slice before I wrapped them? 😉
- One 15.25-ounce boxed cake mix. Yellow, white or spice work well.
- 3 large eggs (or the number of eggs listed on the mix's instructions)
- 1/3 cup vegetable oil (or the amount listed on the cake mix instructions)
- one teasoon cinnamon or pumpkin pie spice
- One fifteen-ounce can of pumpkin puree, NOT pumpkin pie filling
- Preheat oven to 350 degrees.
- Grease a standard loaf pan, or use smaller pans if you prefer.
- Combine all ingredients in a medium bowl and use a hand mixer to beat until well-blended.
- Put batter in the loaf pan. Fill it about halfway full.
- Bake for 50 minutes for a standard loaf pan or until a cake tester comes out clean when inserted near the center of the loaf.
- Place pans on a cooling rack when you take them out of the oven.
- Let loaves cool in the pan until you can handle them easily, then remove them from the pan to cool completely.
- If desired, combine about one cup of powdered sugar, one-half teaspoon of vanilla, and one-half teaspoon of butter flavoring with enough cream or milk to make a drizzle on the cooled loaves.
- Let the glaze harden before slicing.
Reduce baking time when using smaller loaf pans.
We’re heading smack-dab into “Everything Pumpkin Season!” What is your absolute favorite way to eat pumpkin? Do you have favorite recipes? Any you’d share? Here are some of our favorite pumpkin recipes. Pumpkin peanut butter cookies, Pumpkin caramel poke cake with bourbon cream cheese frosting, No bake triple layer pumpkin pie.
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