Description
This Cake Mix Pumpkin Bread is a delightful blend of pumpkin purée and spices, creating a moist and flavorful loaf. Perfect for gatherings or a cozy evening at home, it’s easy to make and topped with a creamy brown sugar frosting that enhances its sweetness.
Ingredients
Scale
- 1 can pumpkin purée, 15 oz.
- 1 boxed spice cake mix (13.25 – 15.25 oz.)
- 3 large eggs, room temperature
- ¼ cup vegetable or canola oil
- 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
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk the eggs until slightly frothy.
- Add oil, canned pumpkin, vanilla, and milk to the eggs, whisking until combined.
- Stir in the cake mix, spices, and orange zest, being careful not to over stir.
- Grease and flour a loaf pan and pour the mixture into the pan evenly.
- Bake for 50-60 minutes, checking with a toothpick at 40 minutes. Loosely tent with foil if browning too quickly.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- For frosting, cream softened cream cheese and butter until smooth. Add vanilla and brown sugar, mixing well.
- Slowly add powdered sugar, blending to desired consistency, and chill until ready to use.
- Once the bread is cooled, frost generously and chill for 2 hours before slicing.
Notes
Ensure all your ingredients are at room temperature for the best results.
If you want a thicker frosting, add more powdered sugar gradually.
Store any leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg