Description
This Cake Mix Pumpkin Bread is a must-try! With its irresistible pumpkin flavor and easy preparation using cake mix, it’s perfect for a cozy treat or a healthy breakfast.
Ingredients
Scale
- 1 can pumpkin purée, 15 oz.
- 1 boxed spice cake mix, 15.25 oz.
- 3 large eggs, room temperature
- ¼ cup vegetable oil
- 2 tbsp whole milk
- 1½ 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 your oven to 350°F.
- In a medium bowl, whisk the eggs until slightly frothy.
- Mix in the oil, pumpkin purée, vanilla extract, and milk until well blended.
- Fold in the spice cake mix, pumpkin spice, cinnamon, and orange zest until combined—do not overmix.
- Grease and flour an 8.5 x 4.5 inch loaf pan.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes or until a toothpick comes out clean, checking at the 40-minute mark; tent with foil if browning too quickly.
- Allow the bread to cool on a wire rack for 10-15 minutes, then take it out of the pan and cool completely.
- For the frosting, cream the softened cream cheese and butter until smooth.
- Mix in the vanilla extract and brown sugar until well combined.
- Gradually add powdered sugar until the frosting reaches your desired consistency. Chill until ready to use.
- Frost the cooled pumpkin bread, refrigerate for about 2 hours to set, slice, and enjoy!
Notes
For an extra kick, try adding chopped nuts or chocolate chips to the batter.
Make sure the cream cheese is at room temperature for easy mixing.
This bread pairs well with coffee or tea for a delightful snack.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg