In a large mixing bowl, add the pumpkin purée, eggs, ground cinnamon, pumpkin spice blend, and oil. Beat everything together with an electric mixer or a whisk until fully combined and smooth.

Add the yellow cake mix to the mixing bowl with the wet ingredients and spices (from Step 1). Beat the mixture until just combined and a smooth batter forms. Be careful not to overmix—I find the bread stays lighter if you mix just until no streaks of dry mix remain.

Lightly grease a loaf pan with oil or non-stick spray. Pour the pumpkin bread batter (from Step 2) into the prepared pan, smoothing the top if necessary.

Bake the loaf in a preheated oven at 375°F (190°C) for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with foil. Once baked, allow the bread to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. I like to let it cool fully before slicing to ensure clean, even pieces.