First I have to say that the Fall season wins my heart for so many reasons. Nothing screams we welcome you Autumn like with a freshly baked Pumpkin Spice Loaf. Its Incredibly warm flavors of fall spices bring warmth and coziness to your taste palette. We’re talking super moist and super delicious you can’t help but Fall in love with this recipe!
This Pumpkin Spice loaf is so easy to make not to mention that it takes a lot of the guesswork out of this recipe. If you’ve visited my other cake recipes, you know that I love a good homemade cake from scratch. However, with this recipe, I decided to use a box of yellow cake mix this time along with some other special ingredients that elevated this pumpkin loaf to the next level.
Loaf Toppings (optional)
For this recipe, I used Cream Cheese Glaze to drizzle on the top then added some cinnamon granola and mixed nuts combination along with some pumpkin seeds.
My Confession
Ok, I must admit that I was not a huge fan of eating anything that had Pumpkin flavors in it. Now If you were to hand me over a good Pumpkin Latte I’m all for it! But because I love to fall so much, I desperately wanted to bring food items that consist of pumpkin flavors into my world. Raise your hand if you can relate.
I low-key feel that it’s truly a huge part of the fall season right?! So here we are Pumpkin Loaf number 5 and this recipe is now a family favorite that they can’t get enough of and neither can I.
Ingredients
(Full Ingredients in the Recipe Box Below)
- Yellow Cake Mix
- Pumpkin Puree
- Brown Sugar
- Ground Cinnamon
- Pumpkin Spice
- Eggs
- Vegetable Oil
- French Vanilla Pudding
- Vanilla Butter Extract
Baking with Pumpkin Puree
Baking with Pumpkin Puree adds a tremendous amount of moisture to the cake loaf. For this recipe, I use a store-bought can of Pumpkin puree. You will only need to use 1/2 a cup of puree then save the rest for a later time by storing the remaining in a zip lock bag and freezing it.
Easy Fall Time Pumpkin Spice Loaf
Equipment
- Hand Mixer
Ingredients
- 1 box Yellow Cake Mix
- ½ cup Pumpkin Puree
- ½ cup French Vanilla Pudding
- 3 Eggs
- ¾ cup Water
- ½ cup Brown Sugar
- 1½ tbsp. Ground Cinnamon
- 1 tsp. All Spice
- ½ cup Vegetable Oil
- 1 tbsp. Vanilla Butter Extract
Glaze (optional)
- 4 oz Cream Cheese
- 1 tsp. Cinnamon
- 1 tbsp. Vanilla Extract
Instructions
Cake
- Preheat Oven to 350° F and spray Loaf Pan with Non-Stick baking Spray.
- In a bowl add Cake Mix, Instant Pudding, Brown Sugar, Cinnamon, and All Spice. Sift all dry ingredients into another bowl.
- Then Add in the Water, Vegetable Oil, Eggs and Vanilla Extract with the dry ingredients and mix using a hand mixer for 5 minutes until everything is well combined.
- Using a Specula, gently fold the Pumpkin Puree into the cake batter until you see the color change to orange.
- Add Batter into a greased loaf pan and bake for 45 minutes. To see if the cake is done, try sticking a toothpick in the center of the cake. If the toothpick comes out clean with no wet batter on it, then it’s done. If there’s batter on the toothpick allow additional 15 minutes.