Ingredients 1 can (15 ounces) pumpkin puree 1 box (about 18.25 ounces) yellow cake mix 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg

Start by preheating the oven to 350°F (175°C) and greasing a 9x5-inch loaf pan.

In a large bowl, combine the yellow cake mix, cinnamon, and nutmeg.

Mix in the pumpkin puree and vegetable oil with the dry ingredients.

Stir until everything is well mixed and a smooth batter forms.

Pour the batter into the loaf pan, ensuring an even spread.

Gently tap the pan on the counter to remove air bubbles.

Put the pan in the oven and bake for 50-55 minutes or until a toothpick comes out clean when inserted in the center.

After baking, take the pan out and allow the pumpkin bread to cool in it for 10-15 minutes.

 Lastly, move the pumpkin bread to a wire rack for complete cooling before slicing and serving.