Description

This Cake Mix Pumpkin Bread is a mouthwatering treat that blends the warm flavors of pumpkin and spices into a simple, quick bake. Perfect for breakfast or dessert, each slice offers delightful sweetness topped with cream cheese frosting, making it an ideal homemade option for any occasion.

Ingredients

Scale

1 can pumpkin purée, 15 oz.
1 boxed spice cake mix (13.25 – 15.25 oz.), preferably Betty Crocker
3 large eggs, room temperature
¼ c 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F.
In a medium bowl, whisk the eggs until frothy.
Add the oil, pumpkin, vanilla, and milk to the eggs; whisk to combine.
Stir in the cake mix, spices, and optional orange zest until just absorbed—don't over-mix.
Grease and flour an 8.5 x 4.5 inch loaf pan; pour in the batter and spread evenly.
Bake for about 50-60 minutes, checking at 40 minutes for browning; tent with foil if necessary.
Cool the bread in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
For the frosting, cream the softened cream cheese with butter until smooth, then add vanilla and brown sugar, mixing well.
Gradually add powdered sugar until desired consistency is reached; chill until ready to use.
Once cooled, frost the bread generously and chill for 2 hours before slicing.

Notes

Ensure the eggs are at room temperature for better emulsion.
If you prefer a sweeter frosting, add more powdered sugar gradually until taste is right.
Orange zest is optional but adds a nice citrus note to the bread.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 320mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg