Description
Experience the warmth of autumn with this incredibly simple, fuss-free pumpkin bread. By utilizing a high-quality spice cake mix and pure pumpkin puree, this loaf achieves a perfect balance of aromatic cinnamon, ginger, and cloves with a tender, moist crumb. It is the perfect reliable comfort bake for busy mornings or cozy afternoon tea, stripping back complex baking steps to deliver a foolproof, delicious result that tastes like a labor of love.
Ingredients
1 box (15.25 ounce) spice cake mix
1 can (15 ounce) pure pumpkin puree
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×5 inch loaf pan with non-stick cooking spray or butter.
In a large mixing bowl, combine the dry spice cake mix and the pumpkin puree.
Stir the ingredients together until the batter is smooth and no dry pockets remain.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling which contains added sweeteners and spices. For added texture, you can fold in 1/2 cup of chopped walnuts or semi-sweet chocolate chips. Store in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 22g
- Sodium: 260mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg