This easy pumpkin bread starts with a box of yellow cake mix and canned pumpkin puree for a moist, tender loaf bursting with warm pumpkin-spice aromas. It’s a simple dump-and-stir quick bread that’s forgiving and perfect for fall baking—or anytime you want a fast, comforting treat.
When the air turns crisp and the leaves change color, this cake mix pumpkin bread is one of my go-to recipes. Using a boxed cake mix as the base keeps the texture reliably soft while the pumpkin puree and warming spices bring classic fall flavor. Fold in chocolate chips for a richer loaf or leave them out for a simple spiced bread.
This recipe is intentionally straightforward: combine the cake mix with pumpkin, eggs and oil, add spices and optional mix-ins, then bake. The result is a consistently moist loaf that slices beautifully and often tastes even better the next day.
Ingredients you’ll need for this quick bread recipe
(See the recipe card below for exact measurements and baking details.)
- 1 box yellow cake mix
- 1 can (15 ounces / about 398–425 mL) pumpkin puree
- 1 teaspoon pumpkin pie spice (or substitute 1 teaspoon cinnamon)
- 1/2 teaspoon ground cinnamon
- Eggs (use the number recommended on your cake mix box)
- Vegetable oil (amount as directed on the cake mix box)
- 2/3 cup chocolate chips (optional; semi-sweet, milk, or dark)
- Powdered sugar, for dusting (optional)
Tip: If you use a spice cake mix, you can skip adding the extra pumpkin pie spice for an even easier version.
Easy Pumpkin Bread with Cake Mix & Canned Pumpkin
12 servings
10 minutes
50 minutes
1 hour
Moist and tender, this quick pumpkin bread combines canned pumpkin with yellow cake mix and warm spices for an effortless loaf. Add chocolate chips or nuts for texture, and finish with a dusting of powdered sugar or a simple glaze.
Ingredients
- 1 box yellow cake mix
- 1 can pumpkin puree — 15 ounces
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Eggs (see the back of your cake mix for the number)
- Vegetable oil (use the amount called for on your cake mix)
- 2/3 cup chocolate chips (optional)
- Powdered sugar for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare a standard loaf pan (8½ x 4½ x 2½) by spraying with nonstick spray or lining it with parchment paper.
- In a mixing bowl, combine the cake mix, canned pumpkin, pumpkin pie spice and cinnamon. Mix until smooth, scraping the sides and bottom of the bowl.
- Fold in the eggs and oil according to your cake mix directions, then stir in chocolate chips if using.
- Pour the batter into the prepared pan, filling no more than 1/2 to 2/3 full to avoid overflow. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment overhang or invert it onto the rack to finish cooling.
- Once completely cool, dust with powdered sugar or drizzle with a glaze if desired.
Did you make this recipe?
Share a photo on Instagram and tag @harbourbreeze to show how your loaf turned out.
Step by step recipe instructions
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1. Preheat the oven and line a loaf pan with parchment paper. -
2. Stir chocolate chips into the pumpkin batter, if desired. -
3. Pour batter into the loaf pan and bake until set.
Tips for Preparing Loaf Pans for Quick Breads
Properly preparing the loaf pan prevents sticking and makes removal easy. Two reliable methods are greasing or lining with parchment paper. Lining with parchment takes a bit more prep but gives the most consistent results.
To line a loaf pan with parchment:
- Trim a sheet of parchment to the pan’s width so it hangs over the two long sides.
- Press the paper flat on the bottom and drape the sides over the edges.
- If needed, clip the corners temporarily to keep the paper flat while you pour the batter; remove clips before baking.
- Once baked and cooled slightly, lift the loaf out using the parchment overhang for a clean release.
If your pan is smaller than the standard size, fill it less than full to prevent spillover. A standard loaf pan is approximately 8½ x 4½ x 2½ inches.
Bake the loaf at 375°F for about 50 minutes, checking doneness with a toothpick: it should come out clean or with just a few moist crumbs. Allow the bread to cool in the pan on a wire rack for 10 minutes before removing, and wait until completely cool before adding powdered sugar or a glaze.
- To test doneness: insert a toothpick into the center—if it comes out clean, the bread is done.
- Cool in the pan for 10 minutes, then remove and finish cooling on a wire rack.
- After cooling, dust with powdered sugar or top with a simple glaze if desired.
Other options for this easy cake mix pumpkin bread
- Use a spice cake mix to skip adding extra spices.
- Substitute white cake mix if you don’t have yellow.
- Swap in 1 teaspoon cinnamon if you don’t have pumpkin pie spice.
- Make a maple glaze from powdered sugar and maple syrup for a fall twist.
- Stir in chopped pecans, walnuts, or a streusel topping for extra texture.
- Top with cream cheese icing once completely cooled for a richer finish.
What is a 15 oz can of pumpkin equal to in Canada (metric mL measurement)?
Canned pumpkin sizes can vary. A common Canadian can measures about 398 mL (roughly 14 ounces), which works fine in this recipe if a 15-ounce can isn’t available.
What size of loaf pan should I use?
A standard loaf pan (8½ x 4½ x 2½ inches) gives the best results. If your pan is smaller, fill it only halfway to two-thirds full to avoid overflow during baking.
How to store pumpkin bread
Store pumpkin bread in an airtight container at room temperature for up to two days, or refrigerate to extend freshness. To freeze, wrap the loaf tightly in plastic wrap or place slices in an airtight container—frozen pumpkin bread keeps well for up to three months.
You might also like these quick bread & cake recipes:
- Buttermilk Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Chocolate Zucchini Bread
- Ginger bundt cake (a spiced gingerbread-style treat)
- Spicy pumpkin soup — another cozy fall option
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