Cozy up with this delicious pumpkin bread made from spice cake mix! It’s tender, moist, loaded with chocolate chips, crunchy pecans, and topped with a maple glaze.
It’s the kind of quick bread you’ll want to bake all season long and perfect with a cup of coffee, for brunch, or as an afternoon snack.
- Prep time: 15 minutes
- Baking time: 45-55 minutes
- Cooling time (if glazing): 1 hour
- Prep level: Beginner +
What Makes This Pumpkin Bread Irresistible
- Made with simple ingredients – Using a box of cake mix and a few pantry staples means fewer ingredients.
- Quick and foolproof – This easy recipe is ready in about an hour, with no prior baking experience required.
- Perfectly spiced – The warm flavors of cinnamon, nutmeg, and cloves are already built in.
- Chocolatey goodness – Mini chocolate chips add a touch of rich sweetness.
- Nutty crunch – Chopped pecans bring texture that complements the moist pumpkin bread.
Ingredient Notes
- Spice cake mix: The secret shortcut! You can use different cake mix flavors and add additional spices to the mix. The most popular are: yellow cake mix and white cake mix.
- Pumpkin purée: Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture. It adds natural sweetness and moisture.
- Mini chocolate chips (optional): Smaller chips distribute evenly throughout the pumpkin loaf, giving a bit of melty chocolate in every bite.
- Chopped pecans (optional): A buttery crunch that complements the warm pumpkin spice flavors. If you prefer an earthier flavor, walnuts are a great substitute.
- Eggs: Use room temperature eggs to help bind the batter and create a tender, moist crumb.
- Glaze or drizzle (optional): Finish the cooled bread with a simple maple syrup or vanilla glaze for a sweet, bakery-style touch.
Step-by-Step Instructions
- Grease and flour a 9×5 loaf pan or line it with parchment paper.
- Place the mini chocolate chips in a small bowl and gently toss or stir with a little bit of flour until the chips are lightly coated.
- In a large bowl, mix the pumpkin puree and eggs with a hand mixer.
- Slowly add the box cake mix and pumpkin pie spice until just combined. Don’t overmix.
- Fold in the mini chocolate chips and chopped pecans until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in a preheated oven until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling.
- Make the glaze while the bread is cooling.
- Once cooled, drizzle glaze over the top of the bread.
- Cut into individual slices and enjoy!
Find the full instructions in the recipe card at the bottom of this post.
Laura Belle’s Tips
- Don’t overmix – Stir the batter just until everything is combined to keep the bread moist and tender.
- Dust the chips with flour – This is a simple baking trick that prevents them from sinking to the bottom of the batter while baking.
- Prep pan – Be sure to grease and flour your loaf pan or line it with parchment paper for easy removal.
- Cool before glazing – Let the bread completely cool before glazing. If the bread is too warm, the glaze will soak into the bread.
Storage
Keep leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
More Must-Try Pumpkin Desserts
- Libby’s Pumpkin Roll – A timeless dessert that is perfect for the fall season or holiday gatherings!
- Pumpkin Cheesecake – This cheesecake is always a hit. It’s a unique twist on traditional pumpkin desserts.
- Pumpkin Coffee Cake – This coffee cake can be served at a brunch or a holiday dessert.
- Pumpkin Bars with Penuche Frosting – Soft, spiced pumpkin cake meets a caramel-like brown sugar frosting, the perfect melt-in-your-mouth treat.
- Easy Pumpkin Pie Crunch Cake – A delicious combination of traditional pumpkin pie with a crunchy pecan and toffee crumble topping.
- Pumpkin Snickerdoodles from Cooking with Carlee
Yield: 8 to 10 slices
Easy Pumpkin Bread Made With Spice Cake Mix
Cozy up with this delicious pumpkin bread made from spice cake mix! It's tender, moist, and loaded with chocolate chips, crunchy pecans, and topped with a maple glaze.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Ingredients
- 2 large eggs at room temperature
- 1 can of pumpkin purée – 15 ounces
- 1 box of spice cake mix – 15.25 ounces
- 1 teaspoon pumpkin pie spice
- 3/4 cup mini chocolate chips – dusted in flour
- 3/4 cup chopped pecans
- Non-stick cooking spray
- All-purpose flour for dusting the chocolate chips and the loaf pan
- Maple Glaze (optional):
- 1 cup powdered sugar
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5 loaf pan or line it with parchment paper for easy removal.
- Place the mini chocolate chips and about 1 teaspoon of flour in a small bowl. Gently toss or stir until the chips are lightly coated.
- In a large bowl, combine the pumpkin purée and eggs on low speed with a hand mixer.
- Slowly add the box cake mix and pumpkin pie spice until just combined. Don’t overmix.
- Fold in the mini chocolate chips and chopped pecans until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a cake tester inserted in the center of the bread comes out clean.
- Let the bread stand in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar and maple syrup until smooth. Adjust the amount of syrup for the desired consistency.
- Once cooled, drizzle glaze over the top of the bread.
Notes
Helpful Tools
- Large mixing bowl
- Hand mixer
- Loaf pan
- Cake tester or toothpick
- Cooling rack
Tips
- Don't overmix
- Dust the chips with flour
- Grease and flour pan
- Cool before glazing
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