Bisquick Pumpkin Bread

Close-up of a moist pumpkin bread slice with a golden crust.

This easy Bisquick pumpkin bread is a simple one-bowl loaf studded with sweet white chocolate chips — moist, tender, and perfectly spiced, with no flour, baking powder, or salt to measure.

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Author :Tatiana

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Prep Time 10

Cook Time 55

Course Breakfast recipes, Dessert

Cuisine American

Servings slices

Calories 371 kcal

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.

Notes

Store wrapped at room temperature for up to 3 days or refrigerated for up to a week.

Freeze the loaf or slices, tightly wrapped, for up to 3 months.

Nutrition

Calories: 371kcalCarbohydrates: 49gProtein: 5gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 53mgSodium: 415mgPotassium: 159mgFiber: 1gSugar: 32gVitamin A: 3891IUVitamin C: 1mgCalcium: 97mgIron: 2mg

Keyword bisquick pumpkin bread, Pancake mix pumpkin bread

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