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Preheat oven to 350°F. Spray (1) 8½ x 4½- inch loaf pan with nonstick cooking spray and line with parchment paper.
In a large bowl, combine the dry cake mix with the pumpkin puree until incorporated. Spoon batter into the prepared pan and smooth the top of the batter with a spatula until even. If desired, sprinkle the top of the loaf generously with cinnamon sugar or coarse sugar.
Bake in preheated oven for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow pumpkin bread to cool in the pan for 20 minutes before removing it to a wire rack to cool completely.