This super moist, quick and easy pumpkin bread recipe with maple glaze is homemade with simple ingredients. Starts off with spice cake mix box. Perfect dessert for Fall and Thanksgiving parties!
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With this Halloween season comes all the warm smells of Fall. This recipe is no exception. The maple glaze is what truly takes this pumpkin dessert over the top, so make sure not to omit it. Also, if you truly love pumpkin, don't miss out on these Easy Pumpkin Pie Recipe (5 Ingredients), Easy Pumpkin Fudge (Microwave), or Pumpkin Oatmeal Cookies (Soft). They are all to die for, much like this spooky compilation of Halloween dessert recipes.
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Key ingredients for quick cake mix bread
- Eggs- Be sure they are large and at room temperature.
- Pumpkin puree- Canned is quick and easy.
- Cake mix- I recommend using a spiced mix.
- Pumpkin spice- You can make this homemade or buy it from the store.
- Maple syrup- Adds a natural and warm sweetness.
- Powdered sugar- Not to be confused with granulated sugar.
Variations
- Vegan option- This is the 2 ingredient recipe, where you just add a cake mix and pumpkin puree and then bake. No eggs are added. It is denser than my recipe but some people love it.
- Chocolate chip version- Stir in ½ cup chocolate chips (that have been tossed in flour first) in the batter near the end.
- Add bananas- Reduce the quantity of pumpkin by half and replace that with mashed bananas.
- Use zucchini- Reduce the quantity of pumpkin by half and replace that with shredded zucchini that has been squeezed of excess water.
- Try it with cream cheese- Omit the maple glaze and replace that with Cream Cheese Frosting. You can even pair with my Easy Pumpkin Dip (Cheesecake).
- Make muffins- This recipe is so versatile that it can be used in a muffin pan to make muffins too. No changes are necessary. Fill the pans halfway through. They will be similar to my Easy Pumpkin Muffins (With Cake Mix).
- Add nuts- Such walnuts or pecans, if you like a but of crunch. Be sure to toss them in flour first before folding them into the batter.
- Add streusel topping- This is a classic choice. Its adds a lovely crunch on top and looks beautiful too. You can even add a drizzle of glaze on top, if you like.
How to make easy pumpkin bread recipe with cake mix box?
- Prepare batter- By combining eggs, pumpkin puree, pumpkin spice, and cake mix.
- Bake- Until a toothpick inserted in the center comes out clean.
- Mix- Maple syrup and powdered sugar for glaze while bread cools.
- Drizzle glaze- On top of bread and enjoy.
Tips and techniques
- Don't over bake- because that will make the bread dry. It can also prevent it from rising and even lead to the bread sinking.
- Don't add oil or water- A bread is dense compared to a cake, which means those 2 ingredients should not be added in this recipe.
- Grease pan- Make sure you grease it first and then flour it to prevent the bread from sticking to the pan.
- All ingredients should be at room temperature- That's because they blend together smoothly and evenly.
- Adjust amount of pumpkin pie spice- This is based on your preference. You can even omit it if the amount of spices in the spice cake mix is enough for your liking.
- Don't omit the glaze- I cannot stress this enough. That really takes this bread over the top.
- Careful not to over-mix- Because too much gluten forms in the batter that prevents it from rising properly and it also affects the texture and makes it very dense and rubbery.
Recipe FAQs
There could be a few reasons. First, it is possible inaccurate measurements were used. Baking is science, after all. Second, the batter likely got over-mixed which makes it dense and rubbery. It's okay if there are some lumps in your bread batter.
I recommend spice cake mix but you can use a golden cake mix or yellow cake mix. However, you would have to add a decent amount of pumpkin pie spice and other Fall spices to really get that pumpkin flavor to shine through.
Either can be used. I prefer canned pumpkin since it's readily available and less work for me.
Storage
- Make ahead- This is a great bread to make in advance. Just bake, cook, and place in a sealed container in the fridge for up to 3 days. It also freezes well.
- Room temperature- This can be stored in a bag or container for 2-3 days.
- Refrigerate- Store in a sealed container in the fridge for up to 3 days
- Freeze- Place in an airtight container for up to 1 month. Thaw in the fridge, slice, and enjoy.
More pumpkin desserts
- Easy Pumpkin Donuts (With Cake Mix)
- Easy Pumpkin Truffles
- Easy Pumpkin Cake (With Cake Mix)
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Cheesecake with Gingersnap Crust
Recipe
Pumpkin Bread (With Cake Mix)
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Ingredients
- 2 Eggs Large
- 1 can Pumpkin puree 15 oz. can
- 1 box Spice cake mix 15.25 oz. box
- 1 teaspoon Pumpkin pie spice Optional
Maple Glaze
- ¼ cup Maple syrup Not pancake syrup!
- 1 cup Powdered sugar
Instructions
- In a large mixing bowl, mix together eggs and pumpkin puree until smooth.
- Add cake mix and pumpkin pie spice and mix until just combined. Don't Over-mix.
- Pour batter in a greased and floured loaf pan (Dimensions: 9x5).
- Bake at 350 degrees F for about 55 minutes or until an inserted toothpick in the center comes out clean.
- Allow the bread to cool down at room temperature.
- While the bread is cooling, prepare the maple glaze by mixing together maple syrup and powdered sugar in small bowl until smooth and glossy.
- When the bread has cooled down completely, drizzle some maple glaze on top or you can pour it on top too.
- Let the glaze set for a 5-10 minutes and then slice and enjoy!
Notes
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Ali
This was wonderful! I know you said to make the glaze, but my hubby and I are dieting and as he pointed out I shouldn't even have been making it. But come on, it's mid September and my fall decorations are up so the next logical step is pumpkin bread! Even without the glaze this is great. Moist, not dense, and just the right amount of pumpkin spice for us. Thank you for sharing!!
Larry
First, I am a cook not a chef!
Tried this as a spur of the moment idea during thePackers/Bengals game.
Used Two eggs not three added a 1/4 cup water no additional spices. 350 degrees for 50 minutes in 9x5 loaf pan.
Bread rose 11/2 inches over pan.
My glaze was maple syrup, dark brown sugar, pinch of salt and three tablespoons half and half. Brought to boil for three minutes then glazed bread.
Results, according to my wife, were fantastic! Moist, texture almost like a pound cake. Glaze was perfect for that flavor bread which surprised me.
Thanks for posting this recipe. I will be making it again!
Abeer Rizvi
I think the bread rising so much may have something to do with the brand of cake mix being used. Someone else said the same thing. I would recommend using 2 loaf pans next time or adding a higher parchment paper collar around the 9x5 loaf pan. I am so glad you liked the recipe and thank you for sharing your wonderful feedback.
Robin
Is refrigeration required or just suggested for freshness......thank you!
Abeer Rizvi
You can leave it out for a day but I have never done it longer for than that.
Kaye
I made this and instead of putting icing on it I sprinkled moscavado sugar on top and sprouted pumpkin seeds before baking. It turned out beautiful and tastes divine
Sylvia Walton
I used a carrot cake mix and added walnuts to the glaze
Turned out great, moist and really good
Sylvia Walton
What about adding chopped apples to this to make Apple pumpkin bread or cake?
Would that work?
Denise Kale
It would be a hybrid and would be fine. I only had 1 cup of pumpkin (using up left overs) I would have added applesauce but had none so stirred up a can of whole berry cranberries and made up the difference with that.
Shredded zuchinni, carrots, banana all would work well.
B
love this recipe...the glaze did not hold up in humid south. Will this recipe do well for muffins? thanks
Abeer Rizvi
I know it's hard with the crazy humid Southern weather! Maybe keep the glaze thicker next time and it might hold up better. For muffins with cake mix, use this recipe: https://cakewhiz.com/easy-pumpkin-muffins-recipe/
Donna M.
Made according to directions. It's really delicious. I also used the glaze, which is great & super easy. I think the only thing I would change is to add chopped walnuts. I think that would really amp up the flavor. I also lined my bread pan with parchment & that extra step is really a game changer. I love not having to hope that the loaf will come out cleanly.
Maureen Hash
Thank you for the parchment paper tip!
Michael Thyfault
Coating a sheet of parchment paper with sprayed oil always works for me and it's an easy clean up. I crumple it up first and then spread it around as best as I can, then sprayed the oil around 4 sides. My loaf cakes turn out great and naturally move the parchment against the walls as they rise into perfect shapes.
Eugenia
I made this recipe and loved it also put nuts in. Sill make it again.
Shelley
Just made this recipe, it’s easy to follow and the pumpkin bread is moist and really delicious! I used walnuts which I think adds a nice texture. I like the maple glaze but it is quite sweet, really just a personal preference but I think it’s delicious without it. Also lined my pan with parchment paper (great suggestion). This recipe is definitely a keeper. Thank You!
Abeer Rizvi
Thank you so much for taking the time to try out this recipe and leave your feedback. Really appreciate it!
Betty J. Clements
I purchased pure canned pumpkin by mistake. How will this affect my pumpkin bread? Joyce
Abeer Rizvi
That's exactly what you are supposed to use. Happy baking!
Maureen Hash
A friend from Vermont called and asked for a visit the next day. Yikes - nothing to serve for this coffee visit. I had the pumpkin and the cake mix so I found "YOUR recipe. Thank you so much. He always brings us Vermont maple syrup, from his friend's farm. I still had enough for the glaze. Definitely added walnuts. Happy Fall!
Charla sage
I added 1/3 cup raisins and nuts. scrumptious and so moist. I do soak my raisins in hot water and drain before using. just to soften them up. This is a fantastic recipe and the glaze is on top of the index. yummo!