Cake Mix Pumpkin Bread with Brown Sugar Cream Cheese Frosting offers a warm, spiced twist on a beloved classic. This charming bread combines the rich, comforting flavors of pumpkin and spices with the delightful ease of cake mix baking. The moist, tender crumb practically melts in your mouth, while a creamy frosting enhances every bite, creating the perfect companion for chilly autumn days or cozy gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cake Mix Pumpkin Bread
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cake Mix Pumpkin Bread

I discovered this little gem during a fall gathering. I was searching for a recipe that could use pantry staples while still impressing friends and family. The moment I took my first bite of the Cake Mix Pumpkin Bread, I was hooked. It struck a balance between traditional pumpkin bread and the ease of a boxed mix. Best of all, it became a crowd-pleaser, disappearing faster than I could slice it! If you’re looking for a simple, delicious treat to share, this recipe is your answer. Grab your apron and let’s make some magic in the kitchen!

Why You’ll Love This Recipe

Simple & Quick: Ready in less than an hour, perfect for busy days.
Irresistible Flavor: The warm pumpkin and spice flavors create a cozy atmosphere.
Eye-Catching Appeal: The luscious brown sugar cream cheese frosting makes it special.
Flexible Serving: Enjoy it for breakfast, as a snack, or at parties.
Budget-Friendly: Uses simple ingredients that won’t break the bank.

Ingredients You’ll Need

1 can pumpkin purée, 15 oz: The star ingredient adds moisture and richness. Make sure to use pure pumpkin purée and not pumpkin pie filling for the best results.
1 boxed spice cake mix (13.25 – 15.25 oz): We recommend Betty Crocker for its superior flavor. This simplifies the process while providing a spiced base.
3 large eggs, room temperature: Eggs help bind the ingredients and add richness. Room temperature eggs mix more smoothly into the batter.
¼ c oil (vegetable or canola): Oil keeps the bread moist and tender. You can substitute it with melted butter for added flavor.
2 tbsp whole milk: Adds just the right amount of creaminess to the batter.
1 ½ tsp pumpkin spice: A blend of cinnamon, nutmeg, ginger, and allspice gives that classic autumn flavor.
1 tsp cinnamon: Extra warmth to amplify the spice flavors.
1 tsp vanilla extract: Enhances the overall flavor profile.
½ tsp orange zest (optional): A lovely hint of citrus brightens the flavor of the bread.
4 oz block cream cheese, softened: The base for our rich frosting. Make sure it’s softened to blend easily.
3 tbsp butter: Buttery goodness pairs beautifully with the cream cheese for a dreamy frosting.
1 tsp vanilla: A touch of vanilla in the frosting rounds out the flavors.
¼ cup light brown sugar: Adds sweetness and a hint of caramel flavor to the frosting.
Pinch of sea salt: Balances the sweetness in the frosting.
1½ to 2 cups powdered sugar: Whisk in until your frosting reaches the desired consistency.

How to Make Cake Mix Pumpkin Bread

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly ready for baking.
Whisk the Eggs: In a medium bowl, whisk together the three large eggs until they become slightly frothy. This step helps incorporate air, giving the bread a light texture.
Combine Wet Ingredients: Add the ¼ cup of oil, 15 oz of canned pumpkin purée, 1 tsp of vanilla extract, and 2 tbsp of whole milk to the eggs. Mix until everything is well combined.
Mix in Dry Ingredients: Gradually add the boxed spice cake mix, along with 1 ½ tsp pumpkin spice, 1 tsp cinnamon, and the optional ½ tsp orange zest, to the wet mixture. Gently stir until just mixed; avoid over-stirring to keep the bread airy.
Prepare the Pan: Grease and flour an 8.5 x 4.5-inch loaf pan to prevent sticking. Pour the pumpkin bread batter into the prepared pan, spreading it evenly.
Bake: Place in the oven and bake for about 50-60 minutes. Check for doneness using a toothpick; it should come out clean. If the top browns too quickly, lightly tent it with aluminum foil.
Cool the Bread: Let the bread cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: While the bread is baking, you can prepare the frosting. In a small bowl, cream together 4 oz softened cream cheese and 3 tbsp of butter until smooth. Mix in 1 tsp vanilla extract and ¼ cup light brown sugar until everything is well blended.
Add Powdered Sugar: Gradually incorporate 1½ to 2 cups of powdered sugar into the cream cheese mixture until you reach your desired frosting consistency. Chill until you’re ready to use it.
Frost the Bread: Once the pumpkin bread is cooled and the frosting is chilled, frost the top generously. For best flavor and texture, chill for about 2 hours before slicing and serving.

Storing & Reheating

To keep your cake mix pumpkin bread fresh, store it at room temperature in an airtight container for about 3 days. If you want it to last longer, refrigerate it for up to a week. You can also freeze the bread for up to three months; wrap it tightly in plastic wrap and an additional layer of foil for best results. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight, then pop it into the oven at 350°F for about 10 minutes to refresh its delightful flavor and texture.

Chef’s Helpful Tips

Don’t Overmix: Stir until just combined to maintain a light texture.
Egg Temperature: Make sure your eggs are at room temperature for better emulsification.
Check Doneness Early: Ovens vary, so start checking for doneness at around 40 minutes.
Frosting Consistency: If your frosting is too thick, add a splash of milk to loosen it up.
Flavor Enhancements: Try adding a handful of walnuts or chocolate chips to the batter for extra texture.

This cake mix pumpkin bread not only tastes amazing but also invites you to personalize it however you like. Feel free to swap in your favorite spices or add in extra ingredients to make it your own! In sharing this recipe, I hope it brings the same joy to your gatherings as it has to mine. Enjoy every slice, and don’t forget to share with friends and family!

Recipe FAQs

Can I use a different flavor of cake mix instead of spice cake?

Absolutely! While spice cake really complements the pumpkin flavor, you could use yellow cake mix for a milder taste or even chocolate cake mix for a sweet twist. Just keep in mind that the spice flavor will be less pronounced.

How do I know when the pumpkin bread is done baking?

The best way to check is to insert a toothpick into the center of the loaf. If it comes out clean (or with a few moist crumbs), it’s done. If there’s wet batter on the toothpick, give it a few more minutes and check again.

Can I freeze the cream cheese frosting?

Yes, you can freeze cream cheese frosting! Just place it in an airtight container and it will keep for up to three months in the freezer. When you’re ready to use it, allow it to thaw in the refrigerator and beat it lightly to restore the creaminess before frosting.

What’s the best way to slice the pumpkin bread?

For the best results, use a serrated knife to slice the bread. This gentle sawing motion helps maintain the integrity of the bread and gives you clean, even slices. Enjoy your delicious pumpkin bread with that scrumptious frosting!

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Cake Mix Pumpkin Bread

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Author: Anna
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Cake Mix Pumpkin Bread is a delight, combining flavors from pumpkin puree and spices, yielding a moist, flavorful loaf that’s topped with rich cream cheese frosting. Ideal for quick snacks or gatherings, it’s an easy homemade treat anyone will love!

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 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

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Instructions

Preheat the oven to 350°F for baking the pumpkin bread.
In a medium bowl, whisk the eggs until slightly frothy.
Add the vegetable oil, canned pumpkin, vanilla, and whole milk to the eggs, and whisk until well combined.
Stir in the spice cake mix, pumpkin spice, cinnamon, and orange zest, mixing just until visible streaks of dry mix disappear.
Grease and flour a loaf pan, then pour the batter into the pan, spreading it evenly.
Bake the bread for 50-60 minutes, checking with a toothpick for doneness at the 40-minute mark, tenting with aluminum foil if browning too quickly.
Once baked, remove from the oven and cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
For the cream cheese frosting, cream together the softened cream cheese and butter until smooth, then blend in the vanilla and light brown sugar until combined.
Gradually add powdered sugar, mixing until achieving the desired texture for the frosting, then chill.
Once the bread is completely cooled, frost generously with the cream cheese mixture and let set in the fridge for about 2 hours before slicing and serving.

Notes

Ensure the cream cheese is softened for easier mixing.
If desired, add more powdered sugar until the frosting reaches your favorite consistency.
Store any leftover bread in an airtight container at room temperature.