- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the canned pumpkin and eggs.
- Gradually fold in the cake mix until combined, a few lumps are fine.
- Lightly grease a loaf pan with cooking spray or line it with parchment paper.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a cooling rack to cool completely.
- Slice, serve, and enjoy every bite!
- Add chocolate chips, nuts, or dried fruits for texture and flavor. See more variation ideas.
- Store leftovers wrapped tightly at room temperature for up to 3 days. For extended storage, refrigerate or freeze.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 209
- Sugar: 20.5 g
- Sodium: 305.6 mg
- Fat: 4.6 g
- Saturated Fat: 1.4 g
- Carbohydrates: 39 g
- Protein: 3.4 g
- Cholesterol: 37.2 mg
Keywords: fall bread, fall breakfast, fall treat, fall snack, pumpkin spice