This post may contain affiliate links. See my disclosure statement for details.
A sweet and moist cake mix quick bread recipe that’s perfect for family gatherings during the holiday season. Makes a great gift too!
No matter what stage of life you’re in, one thing is certain: Christmas celebrations always seem to revolve around food. For me, anything with a streusel topping is an instant favorite, and if it starts with a cake mix, all the better!
This quick bread recipe checks all the boxes. It’s incredibly easy to make, irresistibly sweet, and delightfully moist. Whether you serve it as a star on your holiday dessert tray or wrap it up as a thoughtful hostess gift, this treat is sure to bring a touch of festive cheer to anyone who tastes it.
How To Make
- Preheat oven to 350 degrees F.
- Combine the streusel ingredients in a bowl.
- Using a fork, your fingers, or an electric mixer, combine the streusel ingredients. It should look like course sand.
- Set the streusel aside.
- In a mixing bowl, combine cake mix, egg, sour cream, melted butter, and vanilla.
- Combine quick bread ingredients with an electric mixer, scraping sides and bottom of bowl.
- Beat until smooth.
- Fill four mini loaf pans with the batter and spread to the sides of the pans. Batter will be stiff. (It’s helpful to use a large cookie scoop to put the batter into the pans.)
- Top each loaf with streusel.
- Bake for 40 minutes.
- Bread is done when a knife inserted in the middle comes out clean.
- Cool, slice, and serve.
Helpful Tips
- The batter is stiff. It’s helpful to use a large cookie scoop to fill the loaf pans.
- I used my electric stand mixer with the whip attachment to mix up the streusel. It worked beautifully. It took a good minute to completely combine the ingredients…so be patient!
- This cake mix recipe can be made into muffins or a coffee cake (baked in an 8×8 inch square pan.) Baking times will need to be adjusted, so watch carefully at the end.
- When baking with mini loaf pans, put them on a baking sheet before placing them in the oven.
- My mini loaf pans measure 3.5 in. x 5 in. x 2.25 in. I got four loaves from this recipe, and divided the batter as evenly as I could. (My pans are currently sold out, but these mini loaf pans are just about the same size.)
Your Holiday Ideas Hub
- 100 Christmas Ideas
- How To Downsize Your Christmas Tree
- Air Dry Clay Christmas Ornaments
- Cinnamon Applesauce Christmas Ornaments
- How To Make Dried Orange Slices
- Traditional Pecan Tassies
- How to Make Sugared Cranberries
Cake Mix Quick Bread Recipe
Ingredients
For the streusel:
- 1/2 cup all purpose flour
- 1/3 cup brown sugar
- 1/4 cup white granulated sugar
- pinch of salt
- 1 teaspoon cinnamon
- 4 tablespoons butter (cubed)
For the bread:
- 1 white cake mix
- 1 egg
- 8 oz. sour cream (or plain greek yogurt)
- 1/4 cup butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Combine the streusel ingredients in a bowl.
- Using a fork, your fingers, or an electric mixer, combine the streusel ingredients. It should look like course sand.
- Set the streusel aside.
- In a mixing bowl, combine cake mix, egg, sour cream, melted butter, and vanilla.
- Combine quick bread ingredients with an electric mixer, scraping sides and bottom of bowl.
- Beat until smooth.
- Fill four prepared mini loaf pans with the batter and spread to the sides of the pans. Batter will be stiff. (It's helpful to use a large cookie scoop to put the batter into the pans.)
- Top each loaf with streusel.
- Bake for 40 minutes.
- Bread is done when a knife inserted in the middle comes out clean.
- Cool, slice, and serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
Wrapped With A Bow
Unlock the art of beautiful gift wrapping with this free guide,
and turn every present into a magical moment this Christmas!
The Christmas Market
A collection of wonderful
holiday decor items,
curated especially for you.
Hello Ann,
Are you no longer using your GoldTouch pans? If so, what do you see as the differences between the pans? In the past I have not be as successful with ceramic baking pans so curious to know your results as you bake often. Thanks.
Hi Dee! I still use my GoldTouch pans. I picked up these little ceramic loaf pans to give as gifts. I gave the loaf pan along with the bread because they were really inexpensive. I do have regular sized ceramic loaf pans that I love, and nothing sticks. But I still use my small GoldTouch loaf pans all the time. You can read more about the ceramic loaf pans here: https://www.onsuttonplace.com/10-tips-for-perfect-quick-breads/. Happy Holidays!
Making these, Ann! My oven went out so I will be baking these in my air fryer.
I’ll bet this could be made with yellow cake mix, too.
What a remarkable site this is and what a remarkable, creative woman you are. Thank you. I would like to add here a recipe I have made without fail for many years. It makes one medium or several small moist, chocolate loaves. Here are the bare basics. Just make and bake according to your years of know how. It’s not a new recipe, just old time goodness. Miracle Whip Cake. Mix 1 cup Miracle Whip dressing and 1 cup white sugar in a bowl. Put 2 cups flour, 2 tsp baking soda, and 1/4 cup cocoa in flour sifter. Add alternately with 1 cup water. You know the rest. I don’t add icing. Eat warm or slice later, add butter and warm in toaster oven.