Mary Gonzalez


Pumpkin in the air, nothing like it! Decided to put a twist on the typical pumpkin loaf.
Hope you enjoy!


★★★★★ 1 vote

20 Min
30 Min


  • 1 pkg
    15.25 oz yellow cake mix (or spice cake mix)
  • 1 pkg
    17.5 oz betty crocker pumpkin bar mix
  • 1/2 can(s)
    pure pumpkin not filling (15.oz can)
  • 4
    eggs (or two eggs and two ¼ cup liquid egg whites)
  • 2 tsp
    pumpkin spice
  • 1 c



  1. Sift dry ingredients together
    In stand mixer, add eggs, one at a time, half the pumpkin puree, water.
    Mix batter on medium speed for about 2 minutes, then on high speed for another two minutes.
    I used 6-8 mini loaf pans @ 375 for 25-30 minutes as ovens vary.
    Cool loafs on rack.
    Dust with powdered sugar, whip cream or frost with a maple frosting, if desired.
  2. NOTE: I wrapped them in plastic wrap and stored them in the freezer until needed.
    Friends and family say it was the moistest pumpkin bread they've tasted.
  3. Note on PUMPKIN: I saved the other half to make a pumpkin frosting, using 8 oz cream cheese, approximately 2 cups of confectioners sugar (sifted), 2 tsp vanilla, 1 tsp pumpkin spice. But I wasn't happy with the taste so didn't use it.

Printable Recipe Card


Course/Dish: Cakes Other Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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