Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 box (15.25 ounce) yellow cake mix
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, combine the pumpkin puree, yellow cake mix, eggs, cinnamon, nutmeg, and cloves. Mix until just combined. Do not overmix.
- Step 3: If desired, fold in the chopped nuts.
- Step 4: Pour batter into the prepared loaf pan and spread evenly.
- Step 5: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- To keep your pumpkin bread moist, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm treat, microwave a slice of pumpkin bread for 15-20 seconds, or until slightly heated through.
- Serve slices of this easy pumpkin bread with a dollop of whipped cream or a dusting of powdered sugar for an extra touch.
- For a richer flavor, try browning the butter used to grease the pan before adding the batter – it adds a lovely nutty depth!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American