### Instructions
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
2. **Combine Ingredients:** In a large mixing bowl, combine the can of pumpkin puree and the box of spice cake mix. Mix well until everything is thoroughly combined and no dry streaks of cake mix remain. The batter will be thick.
3. **Pour & Bake:** Pour the batter into your prepared loaf pan and spread it evenly.
4. **Bake:** Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
5. **Cool:** Let the pumpkin bread cool in the pan on a wire rack for 10-15 minutes before carefully removing it and allowing it to cool completely on the rack.
### Short Tips
* **Don’t overmix:** While you want the ingredients well combined, overmixing can lead to a tougher bread. Mix just until smooth.
* **Optional add-ins:** Feel free to stir in 1/2 cup of chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.
* **Storage:** Store leftover pumpkin bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months.
* **Serving suggestions:** Enjoy a slice plain, with a dollop of whipped cream, a sprinkle of powdered sugar, or a smear of cream cheese frosting.
