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Easy Moist Pumpkin Bread Recipe from Box Mix Perfect for Fall Baking

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A quick and easy pumpkin bread made from a box mix, enhanced with real pumpkin puree and simple pantry ingredients for a moist, tender loaf packed with cozy fall flavors.

Ingredients

Scale
  • 1 box (about 15.25 oz) pumpkin bread mix (e.g., Betty Crocker)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/3 cup vegetable oil
  • 3 large eggs, room temperature
  • 1/4 cup water
  • 1 teaspoon vanilla extract (optional)
  • Optional add-ins: 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper.
  2. In a large mixing bowl, combine pumpkin bread mix, pumpkin puree, vegetable oil, eggs, water, and vanilla extract.
  3. Mix with a hand mixer or stand mixer on medium speed for about 2 minutes until smooth and well blended. Do not overmix.
  4. Fold in optional nuts or chocolate chips gently with a spatula if using.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Let bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  8. Slice and serve warm or at room temperature.

Notes

Use room temperature eggs for better batter consistency. Do not overmix to avoid dense bread. Check oven temperature with a thermometer to prevent over- or under-baking. Let bread cool before slicing to avoid crumbling. For gluten-free, use a gluten-free pumpkin bread mix. Substitute vegetable oil with light olive oil or melted coconut oil if desired. Optional add-ins like nuts or chocolate chips add texture and flavor.

Nutrition

Keywords: pumpkin bread, easy pumpkin bread, box mix pumpkin bread, fall baking, moist pumpkin bread, quick pumpkin bread

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