Description
This Cake Mix Pumpkin Bread stands out with its rich pumpkin flavor, easy preparation, and delicious cream cheese frosting, making it an ideal addition to fall gatherings or cozy breakfasts.
Ingredients
Scale
- 1 can pumpkin purée, 15 oz.
- 1 boxed spice cake mix (13.25 – 15.25 oz.)
- 3 large eggs, room temperature
- ¼ c 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
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk the eggs until slightly frothy.
- Add oil, pumpkin purée, vanilla, and milk into the eggs and whisk until combined.
- Stir in the cake mix, pumpkin spice, cinnamon, and orange zest until just combined; do not over-mix.
- Grease and flour an 8.5 x 4.5-inch loaf pan and pour the batter evenly into the pan.
- Bake for 50-60 minutes until a toothpick inserted comes out clean; tent with foil if browning too quickly.
- Cool on a wire rack for 10-15 minutes before removing from the pan to cool completely.
- For the frosting, cream softened cream cheese and butter until smooth and creamy.
- Blend in the vanilla and brown sugar until smooth.
- Gradually add powdered sugar, blending until desired consistency is achieved; chill until ready to use.
- Once the bread is cool, frost generously, then chill for about 2 hours to set. Slice and enjoy.
Notes
Ensure the eggs are at room temperature for better mixing.
Tent with foil if the top is browning too quickly while baking.
Adjust powdered sugar in frosting for desired thickness.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg