Boxed Pumpkin Bread Hack
This boxed pumpkin bread hack turns a plain box mix into a soft, deeply spiced loaf that tastes completely homemade — with real pumpkin purée, vanilla, and a splash of water.
Ingredients
- 1 box pumpkin bread mix (Sur La Table, Krusteaz, or Pillsbury)
- 6 tablespoons unsalted butter, melted
- ¾ cup water
- 1–2 tablespoons additional water, if needed
- 2 large eggs
- 7 ounces pumpkin purée (about half a 15-ounce can)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a loaf pan thoroughly, getting into every crevice if using a decorative pan.
- In a medium bowl, whisk together the eggs, melted butter, ¾ cup water, pumpkin purée, and vanilla until completely smooth.
- Fold in the pumpkin bread mix gently, stopping as soon as it comes together. The batter will look slightly textured.
- If the batter is too thick to pour, add additional water 1 tablespoon at a time until it slumps off the spatula.
- Pour into the prepared pan and tap the pan on the counter two or three times to release air bubbles.
- Bake 55–60 minutes, checking at 55. A toothpick in the center should come out with moist crumbs, not wet batter.
- Cool in the pan 10 minutes, then turn out onto a rack and cool completely before slicing.
Notes
- Do not use the full 15-ounce can of pumpkin — the loaf will collapse in the center. Use pure pumpkin, not pumpkin pie filling. For muffins, bake at 350°F for 18–22 minutes.
- Store wrapped at room temperature up to 4 days or freeze up to 3 months.
Find it online: https://reachwellth.com/boxed-pumpkin-bread-mix-hack/