Ingredients
- Canned pumpkin puree – 15 oz (about 1 ½ cups)
- Box of cake mix (yellow or spice preferred) – 15 oz
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the canned pumpkin puree and the cake mix. Stir until the mixture is smooth and well combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Optional: Add cinnamon, nutmeg, or vanilla for extra flavor.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.
- Freeze wrapped slices for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg