It’s officially Fall… Bring on the pumpkin treats! While I have purchased and enjoyed some pumpkin spice treats – Special K cereal (I’m yet to try it), Pumpkin Pie Spice Butter (still haven’t tried this either), Pumpkin Pie Kit Kats (I definitely didn’t need a whole bag of these) and Werther’s Original Caramels (just a nice hint of pumpkin spice) – I have refrained from posting any pumpkin treats on here until Fall officially began. And while last week brought some Fall-like days this past weekend felt more like Summer. I guess Summer wanted to go out with a bang.
For my first pumpkin treat of the season – there will definitely be more, just not sure how many more – I bring you a Pumpkin Quick Bread. Now, I have shared a Pumpkin Bread recipe on here before but this one is a bit different as it doesn’t involve using any canned pumpkin. Some of you might be taken back by the ingredients, but, trust me, it’s delicious. It involves a box of yellow cake mix and a box of Jell-O Pumpkin Spice Pudding Mix. I got the idea for this quick bread after making a Pistachio Quick Bread earlier this year with a box of white cake mix and a box of pistachio pudding mix.
I began by making cinnamon sugar and then setting it aside. In a large bowl I whisked together the cake mix and pudding mix. I then added in eggs, sour cream, water and oil and beat it with a hand mixer. I poured about 1/2 cup of batter into the bottom of two loaf pans that I sprayed with baking spray. The batter was thick so I used a spoon to spread the batter evenly across the pan. I then sprinkled the top of both with 2 tablespoons of the cinnamon sugar. I spread the remaining batter evenly over the cinnamon sugar in both pans and smoothed the top with an offset spatula and then sprinkled the remaining sugar evenly over both. There didn’t seem to be a lot of batter in the pans and I thought that I was going to end up with loaves that lacked height…
But, after baking both loaves for about 40 minutes both had risen nicely.
I let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
And once they were cool it was time to slice into one of the loaves. You can see the cinnamon sugar swirl in the bottom of the bread and a little up the side of the cake. As for the cinnamon sugar on top, it baked in nicely to the breads.
I kept one loaf for myself and brought the second one to a friend’s house for Sunday dinner and it was a hit!
Pumpkin Quick Bread
1 package yellow cake mix
1 package instant pumpkin spice pudding mix
4 large eggs
1 cup sour cream
1/4 cup water
1/4 cup canola or corn oil
1/3 cup sugar
3/4 teaspoon ground cinnamon
Preheat the oven to 350 F. Prep two loaf pans by spraying them with baking spray or greasing them with butter.
In a large bowl combine the cake and pudding mix. Add the eggs, sour cream, water and oil and beat until blended (the batter will be thick).
Combine the sugar and cinnamon. Spoon about 1/2 cup of batter into each of the prepared loaf pans. Sprinkle 2 tablespoons of the cinnamon sugar over the batter in each pan. Divide the remaining batter among the two pans and sprinkle the top with the remaining cinnamon sugar.
Bake for 35-40 minutes or until a cake tester inserted in the middle comes out clean. Cool in the pan for 10 minutes and then remove and transfer to a wire rack to cool completely.
Recipe modified from Taste of Home