This four-ingredient pumpkin bread is one of my easiest fall recipes. All you need is a box of spice cake mix, canned pumpkin purée, eggs, and pepitas (or your favorite nut). It’s a moist, flavorful quick bread with all the cozy pumpkin spice flavor and none of the fuss.
Using spice cake mix and pumpkin makes this one of those cake mix recipes that feels almost too simple to work, but it always does. The chopped pepitas on top make it look like you spent more time than you did (think Starbucks pumpkin loaf, but easier). This is a great option for fall mornings, bake sales, or anytime you want a low-effort pumpkin spice treat.
This is just like classic 2 ingredient pumpkin bread made with cake mix and pumpkin purée, but the eggs help it rise better and give the loaf a better structure. If you love this pumpkin bread with cake mix, try my 2 ingredient pumpkin muffins next.
Shortcut Notes
- Four ingredients: Who doesn't love a cake mix hack? No oil, no water, just cake mix, pumpkin, eggs, and your favorite topping.
- Easy recipe: This pumpkin bread comes together in one bowl with minimal cleanup.
- Cozy pumpkin flavor: Using a spice cake mix gives this loaf all the flavor of pumpkin pie spice without pulling out a bunch of seasoning jars.
Jump to:
Ingredients
- Spice cake mix: Look for a 15.25-ounce box of spice cake mix in the baking aisle. The dry cake mix adds all the pumpkin spice flavor without extra work. (Note: Some brands have reduced their box sizes in recent years).
- Pumpkin purée: Use canned pure pumpkin, not pumpkin pie filling. The can typically says 100% pure pumpkin puree and is always unsweetened.
- Eggs: Helps bind the batter and give structure to the loaf.
- Raw pepitas: Shelled pumpkin seeds that toast slightly in the oven and give the top a little crunch. If you want more topping ideas, check out the Substitution suggestions below.
See the recipe card for quantities.
Instructions
Preheat oven to 350°F (175°C).
Grease a 9x5-inch loaf pan, then line it with a strip of parchment paper that runs along the bottom and up the two long sides. This makes the loaf very easy to remove.
In a large mixing bowl, combine the spice cake mix, pumpkin purée, and eggs using a silicone spatula. Stir until just combined, meaning no dry streaks of flour remain, but the batter may still look a little lumpy. This important part is to not overmix.
Pour the batter into the prepared loaf pan and smooth the top to help the loaf bake evenly and prevent peaks or cracks.
Sprinkle the chopped pepitas evenly over the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Substitutions
- Spice cake mix: You can use yellow cake mix and add 1 to 2 teaspoons (total) of pumpkin pie spice and cinnamon (try a 50/50 blend).
- Pepitas: Swap with chopped walnuts, pecans, pistachios, or leave them off entirely.
Behind the Recipe
I sprinkle chopped pepitas on top to make it look like I tried harder than I did. It bakes up looking like a Starbucks pumpkin loaf, which I love, but it’s so much easier to make cake mix pumpkin bread at home.
My top tip is to grease the loaf pan with cooking spray AND line it with a strip of parchment paper that runs up the two long sides (like a sling) for easy removal. The bread comes out clean every time.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, just add 1 to 2 teaspoons total of pumpkin pie spice and cinnamon (1:1 ratio) to the batter for flavor.
Use a standard 9x5-inch loaf pan lined with parchment paper for easy removal.
Pretty close. The eggs just help the texture and structure so it's doesn't deflate.
📖 Recipe
Pumpkin Bread with Spice Cake Mix
Video
Ingredients
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pumpkin purée NOT pumpkin pie filling
- 2 large eggs
- 3 tablespoons raw pepitas chopped, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan, then line it with a strip of parchment paper that runs along the bottom and up the two long sides for easy removal (see step-by-step photos above).
- In a large mixing bowl, combine the spice cake mix, pumpkin purée, and eggs. Stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the chopped pepitas evenly over the batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
More Pumpkin Recipes
Looking for other recipes like this? Try these:
Susan Sanden says
This recipe is too good! Perfect for this season, and so easy! I did add 3/4 chocolate chips to the batter.
Kelsey Smith says
Ooo, perfect, that sounds delicious. Thank you for writing a review, I really appreciate it!
beth says
I just came back to make this a second time! This is a simple recipe that elevates a box of spice cake. Pure comfort food! Thank you Kelsey!
Kelsey Smith says
Very happy to hear that, Beth!
Carol Reddick says
This looks so yummy! I love the pumpkin seeds toasted on top.
Kelsey Smith says
I hope you love this easy loaf. If you give it a try, leave a comment and tell me what you think.