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

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.