Easy Pumpkin Bread with Cake Mix
This Pumpkin Bread with Cake Mix is made with only 4 ingredients that you probably already have in your pantry! This quick bread is made in less than an hour and topped with a cinnamon icing! An easy recipe that is sure to please!
Servings: 8 Slices
Calories: 377kcal
Ingredients
- 1 Box Spice Cake Mix 15.25 ounces
- 1 can Pumpkin Puree 15 Ounces
- 2 Eggs
- 1 teaspoon Cinnamon
For the Cinnamon Glaze
- 1 cup Powdered Sugar
- 1 tablespoon Milk
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 375 degrees. Grease a loaf pan with melted butter or cooking spray.
- In a large mixing bowl, add the box of dry cake mix, two eggs, can of pumpkin, and cinnamon. Mix the ingredients with the hand mixer starting on low speed and then increasing to medium speed.
- Pour the pumpkin bread batter into the prepared loaf pan. Place the loaf pan in the preheated oven and set the bake time to 45-55 minutes.
- When the pumpkin bread is done, allow it to cool slightly and then take it out of the loaf pan and place it on a wire rack. When the bread comes to room temperature pour the icing over the top of the bread and serve immediately.
Make the Glaze
- While the bread bakes, mix together the cinnamon, powdered sugar, and milk. If you would like a thicker icing, add more powdered sugar. If you prefer a thinner icing, add a teaspoon more milk at a time until the desired consistency is reached.
Notes
- The bread is done when a toothpick is inserted into the loaf pan and comes out clean.
- Lining the loaf pan with parchment paper will make it easier to remove the bread from the loaf pan.
- Make sure the bread is cool before you add the glaze, or the glaze will melt off the bread.
Nutrition
Calories: 377kcal | Carbohydrates: 68g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 444mg | Potassium: 350mg | Fiber: 3g | Sugar: 47g | Vitamin A: 8334IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 4mg