Description
This Cake Mix Pumpkin Bread delights with its rich pumpkin flavor, easy prep, and creamy frosting, making it a perfect treat for any occasion.
Ingredients
Scale
- 1 can pumpkin purée, 15 oz.
- 1 boxed spice cake mix (13.25 – 15.25 oz.), preferably Betty Crocker
- 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 eggs until slightly frothy.
- Mix in oil, pumpkin, vanilla, and milk until combined.
- Add cake mix, spices, and optional orange zest; stir to combine without overmixing.
- Grease and flour an 8.5×4.5 inch loaf pan; pour batter into it evenly.
- Bake for 50-60 minutes, checking with a toothpick; tent with foil if top browns too fast.
- Remove from oven, cool on a rack for 10-15 minutes, then out of pan to cool completely.
- For frosting, cream softened cream cheese and butter until smooth.
- Stir in vanilla and brown sugar until blended.
- Gradually mix in powdered sugar until desired texture is reached; chill until use.
- Once cooled, frost the top of the pumpkin bread generously and chill for 2 hours before slicing.
Notes
Store any leftovers in an airtight container in the refrigerator.
The cream cheese frosting can be made ahead of time, just keep it chilled until ready to use.
For a stronger orange flavor, add more orange zest.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg