As the time of year for cool weather approaches, there is just something comforting about warm spices, apples, and pumpkins during the fall season. This pumpkin bread is sure to be a crowd favorite served with my spiced mocktail, mocktail. You could also top thick slices with my homemade applesauce.
Why You Will Want To Make This Recipe
- This is a simple pumpkin bread recipe that only requires a large bowl and a loaf pan for baking.
- If you are calorie conscious, then you can choose to use a sugar-free cake mix for the base of this recipe.
- Bake it in a sheet cake pan and top with some icing for a quick pumpkin cake.
- The flavor of this pumpkin bread is full of warm fall spices such as cinnamon, nutmeg, and cloves.
🛒 Ingredient notes
- 1 box white cake mix or yellow cake mix flavor. I like to use a sugar-free cake mix but if you prefer a regular one is great.
- Pumpkin pie spice: If you don’t have a jar of pumpkin pie spice then just mix in 1/2 teaspoon of Cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice, and 1/4 teaspoon of ginger
- Unsweetened applesauce: Again, if you prefer, you can use sweetened applesauce. Applesauce is a great substitute for oil in baked goods and makes moist pumpkin bread.
- Pumpkin puree: Be sure you get a can of pumpkin, not pumpkin pie mix. Also, you do not want to use fresh pumpkin.
- For greasing my bread pan before baking I like to use coconut cooking spray. It adds a hint of sweetness to the outside crust.
See the recipe card for a complete list and quantities.
Step-by-step instructions
This cake mix pumpkin bread is easy to make with a few simple ingredients that you probably have on hand.
- Trace the outside of your loaf pan and then trim just inside the trace line.
- Spray a bread loaf pan with coconut oil lightly. Line the bottom of the pan with parchment paper.
- Combine dry ingredients, the cake mix cinnamon, pumpkin pie spice, nutmeg in a medium bowl. Stir to blend.
- Combine wet ingredients, pumpkin puree, eggs, apple sauce, coconut oil into a medium bowl. Stir until well combined into a smooth batter.
- Pour the mixture into the prepared loaf pan and bake.
Hint: For best results, check the bread with a digital bread thermometer to see if it is done. It should read between 200° and 205° F.
Variations
- I like to add 1/2 cup of chocolate chips to my batter.
- Pecans or walnuts would also be delicious in pumpkin bread.
- Cut your bread into squares and top with cream cheese frosting for delicious treats.
Tips for making the recipe
- Be sure you buy pumpkin puree, not pumpkin pie filling.
- If you can not eat a whole loaf of pumpkin bread, then make this recipe in cupcake tins. You can easily freeze any extras in an airtight ziplock freezer bag.
- So your bread does not stick, it is best to spray your loaf pan with non-sticking cooking spray and line the bottom with parchment paper.
Tips For Making Quick Bread
How do you know when pumpkin bread is done?
Pumpkin bread is done when it puffs up and crack on top. You can also check for doneness by inserting a wooden toothpick in the center of the bread. If it comes out clean with no bread sticking to it, then the bread is done.
How do you make pumpkin bread not stick in the pan?
To help pumpkin bread not stick to a pan, try a fat coating, like vegetable oil or coconut oil. This will create a non-stick barrier between the dough and the pan.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Spiced Pumpkin Bread Using Cake Mix Recipe
Cravings a warm piece of pumpkin spice bread? You are going to want to make this quick and easy Spiced Pumpkin Bread Using Cake Mix Recipe. Because you use a cake mix as the base, it only takes 10 minutes to mix up and pop into the oven. Before you know it, your home will be filled with the aroma of delicious spiced pumpkin bread.
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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Ingredients
- 1 box Sugar-free cake mix, You can use a regular cake mix if you don't want sugar-free.
- 1 15oz pumpkin puree, (not pumpkin pie filling)
- 1/2 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon nutmeg
- 3 eggs
- 1/4 cup applesauce, Unsweetened or sweetened, whichever you prefer.
- 1/4 cup coconut oil, Be sure it is melted to a liquid before pouring into bowl.
- 1/4 cup pumpkin seeds, These are for sprinkling on top before baking (optional)
Instructions
- Preheat oven to 375 degrees.
- Spray a bread loaf pan with coconut oil lightly. Line the bottom of hte pan with parchment paper.
- Combine dry ingredients, the cake mix cinnamon, pumpkin pie spice, nutmeg in a medium bowl. Stir to blend.
- Combine wet ingredients, pumpkin puree, eggs, apple sauce, coconut oil into a medium bowl. Stir until well combined into a smooth batter.
- In a large bowl mix the dry ingredients and wet ingredients together. Stir until you have a smooth creamy batter.
- Pour the mixture into the prepared loaf pan.
- Bake at 375 degrees for 50 minutes or until a toothpick inserted into the center comes clean. You could also use a digital thermometer. The bread is done when it reaches 205 degrees.
- Allow the bread to cool, then remove from pan and slice.
Notes
- Be sure you buy pumpkin puree, not pumpkin pie filling.
- If you can not eat a whole loaf of pumpkin bread, then make this recipe in cupcake tins. You can easily freeze any extras in an airtight ziplock freezer bag.
- So your bread does not stick, it is best to spray your loaf pan with non-sticking cooking spray and line the bottom with parchment paper.
Variations
- I like to add 1/2 cup of chocolate chips to my batter.
- Pecans or walnuts would also be delicious in pumpkin bread.
- Cut your bread into squares and top with cream cheese frosting for delicious treats.
Serving: 1slice, Calories: 73kcal, Carbohydrates: 3g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 109mg, Potassium: 33mg, Fiber: 1g, Sugar: 1g, Vitamin A: 75IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
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Can a different oil be used and if so how much ?
Roberta, You could you could use canola or vegetable oil. You would use the same measurement, 1/4 cup. Hope you enjoy!