Bisquick pumpkin bread is the easiest pumpkin bread you will ever make - one bowl, a handful of ingredients, and no measuring out flour, baking powder, and salt separately. The baking mix does all of that work for you.
Just stir, pour, and bake. This step-by-step Bisquick pumpkin bread recipe shows you how to make a moist, perfectly spiced loaf with a tender crumb every single time. My favorite way to make it is loaded with sweet white chocolate chips, which melt into creamy little pockets against the warm pumpkin spice.
Because Bisquick already has the leavening built in, this loaf comes together in minutes. If you love a good pumpkin quick bread, you'll also want my vanilla pudding pumpkin bread, which bakes up extra moist.
Why you'll love this Bisquick pumpkin bread
This is the definition of a fuss-free recipe. There is no sifting, no long list of dry ingredients, and no stand mixer- just a bowl and a spoon. It is the loaf I make when I want something cozy and homemade but do not have the energy for a big baking project.
It is also a crowd-pleaser. The crumb comes out soft and moist, the pumpkin pie spice makes the whole kitchen smell like fall, and it is just sweet enough. My kids love it warm with butter, and it is perfect for lunchboxes, brunch, or gifting to neighbors. It also stays moist for days, which makes it a great make-ahead treat during a busy fall week.
Bisquick or pancake mix?
This recipe is written for Bisquick, but the truth is any plain all-purpose baking mix works- Krusteaz, Jiffy, Pearl Milling, or a store brand. That is why you will sometimes see it called pancake mix pumpkin bread or baking mix pumpkin bread. They are all basically the same thing, since Bisquick is a baking mix you can also use for pancakes.
Just reach for a plain mix, not a "complete" one that already has sugar or flavors mixed in, so you can control the sweetness yourself.
Ways to dress it up
The plain loaf is lovely, but a few add-ins make it feel special.
- Fold in white chocolate chips (my favorite), or try semi-sweet chips, pecans, or walnuts
- Add a handful of dried cranberries or raisins
- Swirl in a spoonful of cream cheese before baking
- Drizzle with a simple powdered-sugar glaze
- Sprinkle the top with cinnamon sugar or streusel
- Spread warm slices with butter or maple cream cheese
- Lean into the season with more finds from the best Trader Joe's pumpkin products
Tips for the best pumpkin bread
Use pure pumpkin, not pie filling. Canned pumpkin puree is just pumpkin; pumpkin pie filling has sugar and spices already added and will change the recipe.
Don't overmix. Stir the batter just until the Bisquick disappears. Overmixing makes quick breads dense and tough instead of tender.
Check early. Ovens vary, so start checking at 50 minutes. The bread is done when a toothpick in the center comes out clean or with a few moist crumbs.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Let it cool before slicing. Give the loaf at least 15 minutes to set up. Slicing too soon makes it crumble.
Common questions
Can I use pancake mix instead of Bisquick?
Yes. Any plain baking or pancake mix works the same way. Just avoid "complete" mixes that already include sugar or flavorings.
Why did my pumpkin bread sink in the middle?
Usually from underbaking or opening the oven too early. Bake until a toothpick comes out clean, and try not to peek before the 50-minute mark.
Can I make muffins with this batter?
Absolutely. Divide the batter into a lined muffin tin and bake at 350°F for about 18 to 22 minutes, until a toothpick comes out clean.
Do I need to add extra spice?
The pumpkin pie spice does the work, but a little extra cinnamon is always welcome if you like a bolder, spicier loaf.
Can I reduce the sugar?
Yes, you can cut it to ¾ cup for a less-sweet loaf. The texture stays moist thanks to the pumpkin and oil.
Storing & freezing
Store the cooled loaf wrapped or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Freeze Wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature.
More sweet treats to try
- Kodiak Cakes Banana Pancakes - a protein-packed, naturally sweet breakfast.
- Fluffy Pancakes with Evaporated Milk - rich, tender pancakes with crispy edges.
- Pumpkin Cornmeal Pancakes - cozy fall pancakes with a little cornmeal bite.
- Pumpkin ricotta bread
- Browse the full recipe index - find your next easy bake.
I hope this Bisquick pumpkin bread becomes your go-to easy fall bake. If you make it, leave a rating and a comment below to let me know how it turned out!
Recipe
Bisquick Pumpkin Bread
Ingredients
- 2 ½ cups Bisquick baking mix
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons pumpkin pie spice
- ¾ cup white chocolate chips plus a few extra for the top
Instructions
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, and oil until smooth.
- Add the Bisquick and pumpkin pie spice and stir just until combined - do not overmix. Fold in the white chocolate chips.
- Pour the batter into the prepared loaf pan, smooth the top, and scatter a few extra white chocolate chips over the surface.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack to finish cooling.
Leave a Reply