Pumpkin Bread with Spice Cake Mix
Servings: 10 servings
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
Storage: Store leftover pumpkin spice bread in an airtight container at room temperature for 3 to 4 days. This easy pumpkin bread recipe also freezes well. Wrap the whole loaf or individual slices in plastic wrap and store in a freezer-safe bag or container. Freeze for up to 3 to 4 months, then thaw at room temperature or reheat briefly in the microwave.
