Pumpkin Bread with a Cake Mix

4.39 from 34 votes

Learn how to make the best moist and delicious pumpkin bread with a cake mix!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 234kcal

Author: June Albertson-Dick

Preheat oven to 325°. Line two loaf pans with parchment paper and spray with cooking spray.
In a large bowl combine the yellow cake mix, brown sugar, cinnamon and pumpkin pie spice. Whisk until all of the ingredients are mixed. Add the pumpkin puree, vegetable oil, water, eggs and sour cream to the dry ingredients and mix using a hand held mixer {or by hand} until you have a nice and smooth batter.
Pour the batter evenly between the two prepared loaf pans and bake for 55-65 minutes, being sure to not over bake the loaves. The key is to have a toothpick inserted in the center come out with only a few crumbs {but not any raw batter} and not clean. If you wait until the toothpick is clean the loaves will be over baked.
Remove from the oven and cool in the pans for 15-20 minutes. Remove the pumpkin loaves using the excess parchment paper and allow them to cool completely or serve warm. Leftovers should be stored in an airtight container at room temperature or in the refrigerator.

Do not over bake the bread. A moist bread is exactly what you want and so over baking it can dry it out. Don't wait until the toothpick is clean.

Add-In Ideas {1/2 cup}

Chocolate Chips- Mini or regular sized chocolate chips are the perfect addition.

Dried Fruit- Raisins are an obvious option but cranberries would be delicious.

Coconut- Shredded coconut would give the pumpkin bread a wonderful flavor and texture.

Seeds- Pumpkin seeds, pepitas or even sunflower seeds would all be a great add in or topping.