Good Eating Tuesday: Easy Pumpkin Bread Made with Cake Mix!

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I'm actually baking less sweet dessert items nowadays. I just don't have an audience to eat enough of it anymore, but I did have a cake mix sitting in my pantry that I'd purchased to make something for a Christmas party, which I never did. 
So, when I found this recipe on Pinterest for a cake-mix based Pumpkin Bread, I decided that would be a great way to use up that cake-mix.
(Photo is from the original Pin and it's pretty accurate looking as to what the loaves look like when made with a yellow cake mix.)

It makes two loaves, each about 2 inches high in 5 x 9 bread pans, but very moist and tasty with a cake-like softness.
Very nice and super easy.
(Use 4 x 6 bread pans if you want taller loaves)


Easy Pumpkin Bread with Cake Mix
Ingredients
1 box either yellow or white cake mix
1 (15oz) can packed pumpkin
1 teaspoon Cinnamon or 1 1/2 teaspoons Pumpkin Spice
1 to 3 eggs, as directed on cake mix
Oil & Water, as directed on cake mix
Optional: chocolate chips and/or chopped nuts

Directions:
Pre-heat oven to 375 and oil spray 2 bread loaf pans.
Consult your cake box directions for the quantities of eggs, oil & water, then combine together as directed in a mixing bowl and mix on medium speed until well blended.
(I mixed mine by hand with a spoon, so that's okay, too. Quick bread isn't cake, so doesn't have to be quite that smooth.)

Stir in pumpkin and spices until well mixed. You can stir in nuts and/or chocolate chips at this time.

Pour mixture into the two loaf pans, dividing it roughly evenly, then  bake at 375 for 50 minutes until a toothpick inserted comes out clean.

Place pans on cooling rack to cool, then when cool enough to turn out, turn out to finish cooling on rack.
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Loaves freeze well, if you don't want to eat the second immediately. Wrap carefully in foil, place in freezer zip lock, label and date, place in freezer.

Comments

John Holton said…
Sounds a mite tasty!
Feb 4, 2020, 6:39:00 PM

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