Bisquick Pumpkin Bread
Treat yourself to the cozy flavors of fall with this easy and irresistibly moist Bisquick Pumpkin Bread. Leveraging the convenience of Bisquick Original Baking Mix, this quick bread recipe combines the warm spices of cinnamon, nutmeg, and ginger with creamy canned pumpkin for a perfectly spiced treat. With just 15 minutes of prep, this crowd-pleasing loaf is ideal for breakfast, snack time, or holiday gatherings. A touch of vanilla and a simple wet-and-dry mixing method ensure a tender crumb, while the 50-minute bake time fills your home with the comforting aroma of autumn. Serve it warm with butter or enjoy it plain — either way, this pumpkin bread is bound to become a seasonal favorite. Perfect for fall baking enthusiasts, this easy pumpkin bread recipe fits into busy schedules without skimping on flavor!
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Recipe Information
Ingredients
- 2 cups Bisquick Original Baking Mix
- 1 cup Granulated sugar
- 1 cup Canned pumpkin (pure pumpkin, not pie mix)
- 0.25 cups Milk
- 0.25 cups Vegetable oil
- 2 large Eggs
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease the bottom only of a 9x5-inch loaf pan with non-stick spray or a thin layer of butter.
In a large mixing bowl, combine the Bisquick baking mix, granulated sugar, ground cinnamon, ground nutmeg, and ground ginger. Use a whisk to evenly distribute the spices throughout the dry ingredients.
In a separate medium mixing bowl, whisk together the canned pumpkin, milk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the loaf pan in the preheated oven on the center rack. Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing.
Slice and serve at room temperature. Store any leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 369.1 g | 134% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 210.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
