Ingredients
Scale
- 1 can pumpkin purée, 15 oz.
- 1 boxed spice cake mix, 13.25 – 15.25 oz.
- 3 large eggs, room temperature
- ¼ cup vegetable or canola oil
- 2 tbsp whole milk
- 1 ½ tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp orange zest, optional
- 4 oz block cream cheese, softened
- 3 tbsp butter
- 1 tsp vanilla
- ¼ cup light brown sugar
- pinch of sea salt
- 1½ to 2 cups powdered sugar, more if needed
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk the eggs until slightly frothy.
- Add the oil, pumpkin purée, vanilla, and milk to the eggs. Whisk until well combined.
- Incorporate the cake mix, pumpkin spice, cinnamon, and orange zest into the mixture without over-stirring.
- Grease and flour an 8.5 x 4.5-inch loaf pan and pour the batter into it, spreading evenly.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean, checking for doneness around 40 minutes; tent with foil if browning too quickly.
- Cool the bread in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- While the bread bakes, prepare the cream cheese frosting by creaming together softened cream cheese and butter until smooth; add vanilla and brown sugar and mix well.
- Gradually add powdered sugar until desired consistency is achieved, then refrigerate until ready to frost the bread.
- Frost the cooled bread generously with cream cheese frosting, then chill for 2 hours before slicing and serving.
Notes
For extra flavor, use fresh pumpkin spice made from scratch.
Ensure your cream cheese is at room temperature for easier mixing.
Store any leftover bread in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg