Super Easy Pumpkin Bread

After taking a merciless beating from the antagonistic beast that is writer’s block, I decided to take a break and indulge in one of my favorite comfort foods. I figured that if I was to receive no satisfaction from my literary creativity, I would certainly get some from my culinary prowess.

Here’s what I enjoyed and I hope you do, too!


Easy Pumpkin Bread


1 15 oz can of pumpkin (not pumpkin pie fill)

1 box of Spice Cake Mix

Preheat oven to 350 degrees. Mix cake mix and pumpkin in a large bowl. Pour into a lightly greased or sprayed baking pan (approx. 9×13) Bake approx. 40 minutes.



You can eat this plain, with honey butter (recipe below) or with toppings of your choice.  

Today, I used candied pecans and coconut flakes and popped it back in the oven for 5 additional minutes to lightly toast the coconut.  You can also sprinkle the top with powdered sugar, marshmallow topping, or whatever your taste buds demand at the time! 


Honey Butter

1 cup butter, softened
1 cup powdered sugar
1 cup honey
2 tsp. cinnamon

Mix ingredients and indulge 🙂

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