Pumpkin bread is a classic fall treat and it's incredibly easy to make with just a few ingredients. This Pumpkin Bread with Yellow Cake Mix has a moist texture and a delightful pumpkin flavor.
INGREDIENTS
Ingredients For the cream cheese swirl
- 4 ounces cream cheese, room temperature (1/2 a brick of cream cheese) (113 2/5 g)
- 1/4 cup granulated sugar (50 g)
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Ingredients for the pumpkin bread
- 1 box yellow cake mix
- 1 (15 ounce) can canned pumpkin (not pumpkin pie filling)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice (or 1 1/4 tsp. cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves & 1/2 tsp ginger)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
DIRECTIONS
- Instructions for the cream cheese swirl:
- Add all of the cream cheese swirl ingredients to a medium-sized mixing bowl and mix with an electric mixer on medium-high until smooth. Set aside.
- Instructions for the pumpkin bread:
- Preheat the oven to 325 degrees F. Grease and flour (or spray) an 8-9 inch loaf pan. (This bread will puff up quite a bit when baking so make sure the pan is the appropriate size and not smaller than an 8-9 inch loaf pan.)
- In a large mixing bowl, add all of the bread ingredients except for the cake mix and mix with an electric mixer on medium speed until well combined.
- Add in the cake mix and mix on medium to medium-high until well combined.
- Scrape down the sides of the bowl and mix again for about 30 seconds.
- Pour about 2/3 of the pumpkin bread batter into the prepared loaf pan.
- Add the cream cheese mixture and try to spread evenly.
- Add the remaining pumpkin bread batter and spread evenly.
- Set the filled loaf pan onto a cookie sheet or sheet pan so that it can catch any drips from the bread, since this bread will puff up quite a bit.
- Bake at 325 degrees F for approximately 1 hour and 10 minutes to 1 hour and 20 minutes. Ovens vary, so start checking at about an hour. The bread is done when a toothpick inserted into the middle comes out with a few moist crumbs on it or clean.
- If you take it out too soon, and there is still raw batter on the toothpick, the bread will not be fully baked and will collapse. If you make it too long, the bread will turn out dry. Just keep an eye on it and be careful not to slam the oven door closed when you start checking it.
- Once fully baked, set the pan onto a rack to cool for about 15-20 minutes, then turn bread out of the pan directly onto the rack to cool further. Cool it a bit before slicing it or it can tend to fall apart on you if cut too warm.
- This bread is best eaten warm. Because it has cream cheese as a filling, it must be stored in the refrigerator, however, you'll want to warm a slice up before eating. The cream cheese can firm up in the fridge, so it's best to warm it up to get the best texture. Feel free to warm slices in the microwave. You can also add a little butter to a slice, which is very good.
NOTES
- How to Store: Because this bread includes cream cheese, it must be stored in the refrigerator. Wrap the bread well with plastic wrap or make sure it's in an air-tight container so that it doesn't dry out. This bread will last in the refrigerator up to 5 days.
- How to Serve: This bread is best eaten warm. Because it has cream cheese as a filling, it must be stored in the refrigerator, however, you'll want to warm a slice up before eating. The cream cheese can firm up in the fridge, so it's best to warm it up to get the best texture. Feel free to warm slices in the microwave. You can also add a little butter to a slice, which is very good.
- You could use a Spice cake mix instead of the Yellow cake mix. Just leave out the cinnamon and pumpkin pie spices. They're already in the mix. Unless of course you want to give it a more bold flavor.
