Stir together cake mix, pumpkin puree, eggs and vanilla until just combined. (I either use my hand mixer or stir together by hand.)
Divide evenly into prepared loaf pans.
Bake for 28-33 minutes or until a toothpick inserted into the center comes out clean and the sides of the bread are starting to pull away from the pan.
Cool in pan for 5-10 minutes before removing to cooling rack.
Make sure to use Pumpkin Puree - Not Pumpkin Pie Filling.I sometimes sprinkles my loaves with a little sugar before baking.The loaves freeze well for up to 3 months. Once completely cool, wrap in plastic wrap and place in a zip top freezer bag or wrap in foil.
Nutrition (approx. data estimated via online nutritional calculator.)